Italian Orecchiette with Sausage and Cherry Tomatoes
This Italian Orecchiette with Sausage and Cherry Tomatoes is a simple Southern Italian pasta made with Italian sausage, burst cherry tomatoes, garlic, white wine, fresh basil, and Pecorino Romano. Finished with pasta water for a silky, glossy sauce, it’s an easy and comforting weeknight dinner.
Ingredients
- 12 oz. orecchiette pasta
- 3 Tbsp olive oil
- 1/2 lb. Italian sausage, casing removed
- 3 cups cherry tomatoes cut in half
- 2 cloves garlic minced
- 1 cup white wine
- 1 cup reserved pasta water, plus more if needed always save more than the recipe calls for
- 1/2 cup grated Pecorino Romano
- 1/2 cup fresh basil, torn
- Salt and pepper to taste
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the orecchiette until al dente. Reserve about 1 cup of pasta water before draining.Brown the Sausage
Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon.Add Garlic and Tomatoes
Stir in the sliced garlic and cook for about 30 seconds until fragrant. Add the cherry tomatoes and cook until they begin to burst and release their juices.Deglaze with White Wine
Pour in the white wine and simmer for 2–3 minutes until slightly reduced.Toss Everything Together
Add the drained pasta directly to the skillet along with the reserved pasta water. Toss until the sauce becomes glossy and coats the pasta.Finish the Dish
Turn off the heat and stir in the Pecorino Romano and fresh basil. Season with salt and black pepper to taste.