Ingredients:
- 6 ounces orecchiette
- 8 ounces mild Italian sausage
- 4 ounces pancetta
- 2 small Roma tomatoes, seeded and diced
- 1 sprig of sage
- 1 sprig of thyme
- 2 cloves of garlic
- 1/2 teaspoon Gourmet Garden basil paste
- 1/2 teaspoon Tuscan seasoning
- 1/4 cup chicken stock
- Olive oil
The secret ingredient was diced pancetta, cooked up to just this side of crispy.
After browning the pancetta, drain on a paper towel and set aside.
Next up, mild Italian sausage formed into rustic square-ish meatballs and cooked on medium high heat. Once cooked thoroughly, remove and drain on a paper towel.
The pot of water is on to boil. The orecchiette is standing by and keeping the cheese company.
Fresh sage, thyme and garlic — peeled, rinsed and minced.
Olive oil infused with sage, thyme, garlic, red pepper flakes and basil. A sprinkle or two of Tuscan seasoning thrown in for good measure. Turn the heat on very low for 5 minutes.
1/4 cup chicken stock into the pan along with the cooked diced pancetta and Italian sausage. Heat on medium high heat for a few minutes.
By now the orecchiette has finished cooking. Drain well and add to pan. Heat on medium high heat for 2-3 minutes. Add the Roma tomatoes in the last minute and give it all a good stir to combine well.
Serve with a nice sprinkling of shredded Parmesan cheese.
Mrs. b, was this a meal kit or Mister’s creation? Looks WAY ono!
The Mister! It was way ono!
Right on Mr. B!