Toss cooked orecchiette (aka: Little ears pasta) with sausage and classic Mediterranean ingredients like bell peppers, feta cheese, olives, and oregano for a satisfying pasta dinner. This has been such a hit with my family over the years and my kids dub it their favorite pasta dish which is fine by me since I can make it with pantry staples and it all comes together in about 30 minutes. I have even made this in bulk for get togethers and parties. You can sub any pasta shape that you would like but we love the way they orecchiette holds all the yummy ingredients into it’s little folds.
Yields: 4 servings (serving size: 1 1/2 cups)
8 ounces uncooked orecchiette (Little Ears Pasta)
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper (or a mix of colored peppers) each cut in half crosswise
3 cups baby spinach leaves
1/4 cup white cooking wine
1/2 teaspoon salt, divided
8 ounces ground turkey Italian sausage
1 teaspoon dried oregano
1 tsp. minced garlic
1 cup (6 ounces) crumbled feta cheese
1/4 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper
Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and spinach and 1/4 teaspoon salt; sauté 2 minutes.
Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage.
Add pasta, reserved cooking liquid, white wine, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.