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Orecchiette with Italian Sausage, Peppers and Mushrooms

Author Carrie Hill


  • 1 lb Chicken italian sausage loose - removed from casings
  • 1 16- oz box of Orecchiette Pasta or other small pasta you like
  • 1 small shallot sliced
  • 1 clove garlic minced fine
  • 5-10 medium pepperoncinis sliced into rings - adjust depending upon your heat preference
  • 4-5 large Crimini mushrooms
  • 1 medium tomato seeded and diced fine
  • 1/2 Cup shredded or grated parmesan cheese
  • 1/4 Cup Chicken Broth


  1. Put a pot of water on for the pasta, Orecchiette are dense so they take a bit longer to book, like Farfalle, than a spaghetti-type pasta. When it comes to a boil, Salt & Drop the pasta in
  2. While the water is coming to a boil, brown the chicken Italian sausage in a skillet and break up in to small pieces, we like this REALLY small, but you break it up how you like. You could even leave the sausages whole and slice them if you like
  3. when the sausage is cooked through, remove and drain and throw the garlic and shallot into the plan and saute until just turning brown, add in the mushrooms and stir.
  4. When the mushrooms start to turn brown, salt a little and keep sauteing until the mushrooms are done.
  5. When the mushrooms are done, add in the pepperoncini and the sausage and stir together. Keep warm on low until the pasta is done.
  6. When the pasta is al dente, drain and return to the pasta pot on low heat, add in the sausage & veggie mixture and stir well.
  7. Add chicken broth and Parmesan cheese and stir until it comes together, it will sound "wet" - if it doesn't, add a bit more broth.
  8. Serve family style topped with a bit more cheese and parsley or basil if you have it
  9. Enjoy!