Rating: 4.5 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Sharon Sanders
Recipe by Cooking Light May 2003

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

393 calories; calories from fat 29%; fat 12.8g; saturated fat 5.3g; mono fat 4.6g; poly fat 2g; protein 21.6g; carbohydrates 48.6g; fiber 3.6g; cholesterol 67mg; iron 3.4mg; sodium 947mg; calcium 137mg.
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