Orecchiette with Clams, Sausage and Peppers

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Kosher salt

1 pound orecchiette

5 tablespoons extra-virgin olive oil

8 ounces hot Italian sausage, casings removed

3 pounds littleneck clams, scrubbed well

1/2 cup chopped roasted red peppers

Freshly ground pepper

1/2 cup chopped fresh parsley

Directions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
  3. Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper. 
  4. Stir in the parsley. Add the clams and gently toss.