ORECCHIETTE WITH CHICKEN-APPLE SAUSAGES
Orecchiette is a type of pasta known for its shape as “little ears” in Italy. The round dimpled pastas are ideal for a lightly sauced dish, such as this one, something creamy enough to cling to the pasta.
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, chopped
1 pound pre-cooked chicken and apple sausages, sliced into rounds
8 ounce jar roasted red peppers,
drained, rinsed and sliced 3/4 cup dry white wine
3/4 cup parmesan cheese 2 tablespoons chopped fresh basil 12 ounces dried orecchiette pasta Heat the oil in a dutch oven until hot, then add the onions and garlic. Reduce heat to medium and stir. Cook, stirring often, until the onion is translucent and lightly browned, reducing heat as needed. Add the sliced sausages and continue to cook until the sausage rounds begin to brown. Add the roasted peppers and stir until glistening. Turn off the heat and cover.
Bring a large pot of water to a rapid boil. Add 2 teaspoons salt. Add the orecchiette and stir. Reduce heat to medium and cook until al dente, about 14-20 minutes. Drain, reserving 1 cup cooking liquid.
Return the dutch oven to the pot over high heat. When the sausages and onions start to sizzle, add the white wine to deglaze the pan, stirring well to scrape up any brown bits on the bottom of the pan. Add the drained pasta and stir well to combine. Add half the cooking water, and stir. The dish should have a small amount of liquid. Add 1/2 cup of the parmesan cheese and toss well. Add more pasta water if too dry.
Serve immediately, garnished with the additional 1/4 cup parmesan cheese and the fresh basil.
MAKES 3-4 GENEROUS SERVINGS
NOTE: If you have leftovers, place them in a small ceramic or glass baking dish, cover with foil and refrigerate. To reheat, place the dish in your cold oven, turn the heat to 325 degrees, and bake for 25 minutes. Remove foil and bake for 5-10 minutes more until bubbly and lightly browned.