Creamy Orecchiette with Sausage and Peas
This Creamy Orecchiette with Sausage and Peas is the ultimate pasta recipe. The little ear orecchiette pasta shape is perfect for this recipe, as it grabs onto all the creamy sausage and peas. Giving you the perfect bite every single time.
For this pasta recipe, I used Delallo orecchiette pasta. Its distinctive ear shape is one of my favorite cuts of pasta. Plus, Delallo always offers the highest quality ingredients which make a huge difference in any recipe. If you love creamy pasta, try my Marry Me Ditalini Sausage Pasta
This post is sponsored by Delallo Foods. While I was compensated for my time, all opinions are my own.
Why You’ll Love This Recipe
High quality ingredients. This recipe calls for high quality ingredients like Delallo orecchiette pasta. Their pasta cooks up tender and flavorful every time!
Easy to make. You only need a few ingredients and 30 minutes to makes this delicious dinner recipe.
Loaded with flavor. This recipe is loaded with flavor. I can guarantee you’ll have this on repeat.
Seasonal. Adding peas to this pasta is a great way to celebrate springtime.
Recipe Ingredients
- Pasta: You’ll need 8-ounces of Delallo orecchiette pasta for this recipe. Make sure to cook it al dente.
- Avocado Oil: You’ll need avocado oil for this recipe. Avocado oil has a high smoke point and neutral flavor. Option to use olive oil instead.
- Sausage: You’ll need mild Italian ground sausage for this recipe. Option to use hot sausage if you prefer a little spice.
- Aromatics: You’ll need diced onion and minced fresh garlic for this recipe.
- Seasoning: Season with kosher salt and cracked black pepper to taste.
- Low Sodium Chicken Broth: Low sodium chicken broth help prevent the sauce from getting too salty. It also is used to deglaze the pan.
- Heavy Cream: This thickens the sauce making it silky and creamy. Option to use half and half.
- Parmesan Cheese: This acts as a binder in the sauce. Once it’s melted and well combined, the sauce is ready to go.
- Peas: Option to use fresh or frozen peas.
- Parsley: You’ll need freshly chopped parsley for this recipe.
- Red Pepper Flakes: Optional. Add a pinch if you like a little spice.
Variations
Swap the peas. Try zucchini or asparagus instead.
Swap the pasta. Bowtie, penne or ditalini would all work well instead. Make sure its al dente.
Make it spicy. I used mild sausage but spicy will work too for an extra kick of flavor.
How to Make
Boil the Pasta
Boil a pot of water, season it with kosher salt and cook the pasta according to the package. Al dente is best. Drain off the excess water using a colander, drizzle with avocado oil and set the pasta aside.
Make the Sauce
Heat a sauté pan over medium high heat. Add the avocado oil. Once the oil is hot, add the mild Italian ground sausage. Sauté the sausage until it’s golden brown, then add the diced onion and minced garlic. Sauté until the onion is translucent. Season everything with a pinch of kosher salt and a few turns cracked black pepper.
Next, deglaze the pan with low sodium chicken broth. Once the broth reduces by half, reduce the heat to medium/low and add the heavy cream. Stir well. Next, add the grated parmesan cheese.
Once the cheese is melted, add the cooked pasta and peas. Toss until everything is well coated in the sauce and the peas are warmed through. Garnish with red pepper flakes and fresh chopped parsley, enjoy! If the sauce gets too thick, add a touch of broth to help thin it back out.
Frequently Asked Questions
Serve this dish alongside my Chopped Greek Salad or Butter Lettuce Salad.
Store covered in the refrigerator for up to 5 days. Reheat leftovers in the microwave until warmed through.
Creamy Orecchiette with Sausage and Peas
Equipment
- 1 pasta pot with colander
- 1 saute pan
Ingredients
- 8 ounces orecchiette pasta, Delallo, cooked al dente
- 1-2 tablespoons avocado oil, option to use olive oil
- 8 ounces mild Italian ground sausage
- ½ cup sweet onion, diced small
- 2 cloves garlic, minced
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- ½ – ¾ cup low sodium chicken broth
- ¾ – 1 cup heavy cream
- ½ cup parmesan cheese, grated
- 1 cup peas, fresh or frozen
- 1 tablespoon parsley, chopped small
- red pepper flakes, optional garnish
Instructions
How to Make
Boil the Pasta
- Boil a pot of water, season it with kosher salt and cook the pasta according to the package. Al dente is best. Drain off the excess water using a colander, drizzle with avocado oil and set the pasta aside.
Make the Sauce
- Heat a sauté pan over medium high heat. Add the avocado oil. Once the oil is hot, add the mild Italian ground sausage. Sauté the sausage until it’s golden brown, then add the diced onion and minced garlic. Sauté until the onion is translucent. Season everything with a pinch of kosher salt and a few turns cracked black pepper.
- Next, deglaze the pan with low sodium chicken broth. Once the broth reduces by half, reduce the heat to medium/low and add the heavy cream. Stir well.
- Next, add the grated parmesan cheese. Once the cheese is melted, add the cooked pasta and peas. Toss until everything is well coated in the sauce and the peas are warmed through. Garnish with red pepper flakes and fresh chopped parsley, enjoy!If the sauce gets too thick, add a touch of broth to help thin it back out.
Notes
Store covered in the refrigerator for up to 5 days. Reheat leftovers in the microwave until warmed through.
2 Comments on “Creamy Orecchiette with Sausage and Peas”
This recipe is so tasty and very easy to make. Tender pasta, creamy sauce, earthy and vibrant peas, and Italian sausage make this recipe a delight in every bite! Thank you for sharing.
Thank you, Jane!