Hearty Orecchiette with Italian Sausage Bolognese and Fresh Basil

This orecchiette pasta dish brings together tender little ear-shaped noodles and a savory bolognese sauce with a twist-Italian pork sausage instead of traditional beef. The sauce is simmered with carrot, onion, tomato and Italian seasoning, then finished with butter, Parmesan and fresh basil for a rich, comforting flavor.

Perfect for a weeknight dinner, this recipe is straightforward and satisfying. The orecchiette cooks to al dente perfection and the sauce comes together in one pan. Top it with extra Parmesan and basil for a restaurant-quality meal at home.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel and dice the carrot into ¼-inch pieces. Halve, peel and dice the onion. Remove the sausage from its casing and discard the casing.
2. Once the water is boiling, add the orecchiette to the pot. Cook, stirring occasionally, until al dente, 13-15 minutes. Drain and set aside.
3. Heat a drizzle of olive oil in a large, preferably tall-sided pan over medium-high heat. Add the carrot and onion. Cook, stirring, until softened, 6-8 minutes. Add the Italian seasoning and season with salt and pepper. Meanwhile, dice the tomato. Pick the basil leaves from the stems and roughly chop the leaves; discard the stems.
4. Push the carrot and onion to one side of the pan. (Tip: Depending on the size of your pan, you may need to set the veggies aside in a small bowl.) Add the sausage to the empty side (add a drizzle of olive oil if the pan seems dry). Cook the sausage, breaking it up into pieces, until browned and cooked through, 4-6 minutes. (Tip: Carefully pour out any excess grease from the pan.) Add the tomato (return the veggies to the pan now if set aside) and cook, stirring occasionally, until softened, 1-2 minutes. Season with salt and pepper.
5. Add the tomato paste and stir until well combined, 30-60 seconds. Stir in 1 cup water (1½ cups for 4 servings) and the stock concentrate. Bring to a boil, then reduce to a low simmer. Add the drained orecchiette and cook, stirring occasionally, until the sauce has thickened, 3-5 minutes. Reduce the heat to low.
6. Stir in 1 tablespoon butter (2 tablespoons for 4 servings), half the Parmesan and half the basil. Season with salt and pepper. Divide the pasta between bowls and top with the remaining Parmesan and basil.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute orecchiette with other short pasta like fusilli, penne or farfalle. Adjust cooking time according to package directions.

Can I make this recipe vegetarian?

To make it vegetarian, omit the sausage and use a plant-based sausage alternative or extra vegetables like mushrooms. Replace chicken stock concentrate with vegetable stock.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.