Orecchiette With Sausage And Tomatoes

1. 1

   In a large pot of boiling salted water cook the orecchiette pasta until they are al dente. Drain and reserve 1/4 cup of cooking water.

2. 2

   Meanwhile in a large deep skillet heat 1 tablespoon of the olive oil until warm, but not smoking.

3. 3

   Separate the Italian sausage on small bite size chunks and add them to the skillet. Cook on medium high heat until nicely browned and cooked through. About 8 minutes. Using a slotted spoon, transfer the sausage to a plate.

4. 4

   Remove all excess grease released from the sausage.

5. 5

   Add 1 tablespoons of the olive oil to the skillet and add the tomatoes. Cook over medium low heat. The tomatoes are ready when soft but not falling apart.

6. 6

   Add the reserved cooking water scraping up any browned bits and crushing the tomatoes.

7. 7

   Cook until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.

8. 8

   Add the pasta to the skillet along with the cooked sausage and the remaining butter and cook stirring until the pasta is well coated.

9. 9

   Remove from the heat and stir in the shredded provolone cheese.

10. 10

    Transfer to bowls and serve right the way.

* Per serving · 4 servings · Values may vary.

No additional tips available.