Real Recipes From Real Home Cooks ®

creamy orecchiette with sausage, peas & mint

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

★★★★★ 1
serves 4
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For creamy orecchiette with sausage, peas & mint

  • 3/4 lb
  • 1 c
    greek yogurt
  • 2 clove
    garlic, finely chopped
  • salt and black pepper
  • 1 pinch
    cayenne pepper
  • 3/4 lb
    sweet italian sausage, casings removed, in bite-size pieces
  • 2 c
    thawed frozen peas
  • 1 Tbsp
    chopped fresh mint

How To Make creamy orecchiette with sausage, peas & mint

  • 1
    In 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.
  • 2
    Meanwhile, in a medium bowl, mix the yogurt and garlic; season with salt and the cayenne.
  • 3
    In 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.
  • 4
    Divide the pasta among 4 bowls. Top with the yogurt mixture and mint.
  • 5
    If you like it spicier, use spicy Italian sausage instead of sweet.