Orechiette with Heirloom Tomatoes, Basil and Chicken Sausage
Serves: 4-5
  • 1 cup chopped onion
  • ½ cup, plus 1 to 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1 pound Italian chicken sausage (I prefer Isernio's brand)
  • 2 to 3 Heirloom tomatoes, chopped
  • ⅓ - ½ cup chopped fresh basil
  • 12 ounces Orechiette pasta or other shaped pasta
  • 8 ounces small fresh mozzarella balls or large balls cut into bite size pieces
  • Kosher salt
  • Fresh ground black pepper
  1. Cook onions in ½ cup olive oil in a large skillet over medium heat until softened and lightly browned, about 3 to 5 minutes. Reduce heat to low and add garlic; cook and stir just until softened but not browned, about 1 minute. Remove from heat, stir in tomatoes and basil and set aside.
  2. Remove casing from sausage. Cook and stir in 1-2 tablespoons remaining olive oil in a skillet over medium heat, breaking into bite size pieces until cooked through.
  3. Cook Orechiette in boiling salted water according to package directions; drain then gently stir into tomatoes and allow sitting a few minutes. Stir in mozzarella and cooked sausage; season with salt and pepper.
Recipe by A Year at the Table at http://ayearatthetable.com/orechiette-pasta-with-heirloom-tomatoes-fresh-basil-and-sausage/