creamy orecchiette with sausage, peas & mint
This recipe has been sitting in my inbox for nearly a year but it sounds so good I decided to take it out and brush it off and try it. Recipe & photo: rachaelraymag.com
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 pound orecchiette
- 1 cup greek yogurt
- 2 cloves garlic, finely chopped
- - salt and black pepper
- 1 pinch cayenne pepper
- 3/4 pound sweet italian sausage, casings removed, in bite-size pieces
- 2 cups thawed frozen peas
- 1 tablespoon chopped fresh mint
How To Make creamy orecchiette with sausage, peas & mint
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Step 1In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the pasta cooking water.
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Step 2Meanwhile, in a medium bowl, mix the yogurt and garlic; season with salt and the cayenne.
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Step 3In a large nonstick skillet, cook the sausage over medium-high heat, stirring occasionally, until cooked through, 6 to 8 minutes. Add the peas and season with salt and black pepper. Cook until just heated through. Add the pasta and 1/2 cup of the reserved pasta water and toss, adding the remaining pasta water if needed to thin the sauce; season with salt and black pepper.
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Step 4Divide the pasta among 4 bowls. Top with the yogurt mixture and mint.
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Step 5If you like it spicier, use spicy Italian sausage instead of sweet.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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