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Recipe courtesy of Katie Lee Biegel

White Bean, Tomato and Sausage Orecchiette

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
  2. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
  3. Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
  4. Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
  5. Plate the pasta and top with more Parmesan and basil. Serve immediately.