Orecchiette with Sausage, Peppers, and Feta

Photo: Michmosh13

Toss cooked orecchiette pasta with sausage and classic Mediterranean ingredients like bell peppers, feta cheese, olives, and oregano for a satisfying pasta dinner. 

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 29%
  • Fat: 12.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2g
  • Protein: 21.6g
  • Carbohydrate: 48.6g
  • Fiber: 3.6g
  • Cholesterol: 67mg
  • Iron: 3.4mg
  • Sodium: 947mg
  • Calcium: 137mg


  • 8 ounces uncooked orecchiette (
  • 1 teaspoon olive oil
  • 3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
  • 1/2 teaspoon salt, divided
  • 8 ounces turkey Italian sausage
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 teaspoon freshly ground black pepper


  1. Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Orecchiette with Sausage, Peppers, and Feta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy