Five stars for fast, easy and great flavor -- hard to stop eating! I used mix of sweet and hot Italian sausages (about 16 oz), replaced the water with white wine, added pinch of red pepper flakes and fennel seeds. Definitely a keeper.
Orecchiette with Sausage, Peppers, and Feta
dory92064 Posted: 03/05/09
aeroncaskb Posted: 06/03/09
This recipe was very very flavorful and so easy! I used spicy turkey sausage (10oz, not 8oz) and a bit more garlic and oregano than what was called for. The Kalamata olives used had been marinated in herbs and cabernet, which i suspect added to the marvelous flavor. Also took a previous readers suggestion and used 3/4c. chardonnay instead of 1/2c. "reserved cooking liquid". Next time i'll stir in arugula or spinach at the end. I served it with tomato caprese salad. Fantastic!!
foodieforpeace Posted: 02/01/09
The motivation: Italian sausage in the freezer that needed to be used. The substitutions: ww penne (5 oz), parmesan/romano blend vs feta (what was available at home, maybe 1/3 cup), a mix of red and green peppers that were in the freezer, a handful of parsley. It was SO easy, tasty. Had leftovers for my lunch at work and were totally satisfied. May try some sun dried tomatoes next time. A real keeper...
expat2008 Posted: 03/29/09
Nice, hearty flavours and easy to make. I substituted free range organic pork sausages (as it's nearly impossible to find turkey sausage in the UK) and added onion and chilis (as I like a bit of kick). Also used rice-based pasta as I'm cutting down on wheat. Makes for tasty left-overs as well.
JJ1916ohio Posted: 07/19/09
Very quick and easy with nice light flavors. Following other reviewers suggestions I used 3/4 c white wine/chicken stock mixed. I also used precooked sundried tomato and basil chicken sausages (delicious). At the end I stirred in some leftover spinach I needed to use. The feta melted down and when combined with the liquid made a lite creamy sauce. Tasted like a restaurant dish.
lthompson2000 Posted: 05/25/10
Definitely a keeper. I omitted the oil and used cooking spray instead. I also used fat free feta, substituted wine for the pasta water, used 2 red bell peppers instead of one, and added crushed red pepper flakes and arugula. Yum!
ErinK78 Posted: 01/27/11
i loved this recipe! so easy and delicious. i did make two changes. 1)we do not like olives so i omitted them 2) i added about two tablespoons of dijon mustard to the reserved cooking liquid. i will make again for sure.
jgztarheel Posted: 07/28/12
I've been making this for years now, and it is a family favorite. I've made it exactly as-is and have added wine and greens depending on what I have on-hand. It's been delicious each time I've made it. In fact it's become a bit of a traditional pre-race meal for my husband and I to enjoy the night before running!
mandofan Posted: 02/01/13
It's a good recipe that also allows for some experimentation. I'd suggest adding a shallot or two as well as doubling the amount of olives, but I'm also a freak about kalamata olives, so that may be more about my own tastes. Also, just bump it up to a whole cup of feta :)