Orecchiette with Andouille Sausage, Pine Nuts and Parsley

This recipe for Orecchiette with Andouille Sausage, Pine Nuts and Parsley is a hearty, flavorful dinner that’s ready in under 30 minutes!

This recipe for Orecchiette with Andouille Sausage, Pine Nuts and Parsley is a hearty, flavorful dinner that's ready in under 30 minutes!

I am a complete space cadet. People who know me and love me understand that this is just part of my charm. Putting this post together has been a very typical example of how I operate. I sat down to write the post, was distracted by something or another and five minutes later found myself browsing on Groupon for juice detoxes.

Fast forward an hour and I decided to start working on the post again. I walked into the kitchen to double check how many servings are in a standard box of orecchiette and instead found myself doing the dishes and roasting broccoli for dinner. Totally forgot to check the amount of servings in the pasta.

This recipe for Orecchiette with Andouille Sausage, Pine Nuts and Parsley is a hearty, flavorful dinner that's ready in under 30 minutes!

I am constantly emailing myself reminders and “to do” list items. If I don’t jot it down immediately, the thought vanishes from my mind in a hot second. Luckily Jeff finds this endearing. I mostly find it frustrating because it can take me forever to get even the most simple tasks accomplished.

What I love about this pasta dish is that it comes together very quickly with minimal preparation. Once I get started, there’s no time for me to forget about what I’m doing. It doesn’t take much longer to prepare than it does to cook the box of pasta.

Recipe Notes:

  • I love smoked andouille sausage and the flavors work great here, but you could swap in any of your favorites. Just make sure whatever you’re using is pre-cooked or smoked.
  • You can use any type of pasta. Orecchiette is a fun version I don’t often work with, and I do have one note about using it- if you’re tasting it to test for doneness, be careful! Boiling water can get stuck in the thumbprint shape. I might have learned this the hard way.

Be sure to check out some of these other great pasta recipes:

This recipe for Orecchiette with Andouille Sausage, Pine Nuts and Parsley is a hearty, flavorful dinner that's ready in under 30 minutes!

Whole-Wheat-Orecchiette-with-Sausage
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Orecchiette with Andouille Sausage, Pine Nuts and Parsley

This recipe for Orecchiette with Andouille Sausage, Pine Nuts and Parsley is a hearty, flavorful dinner that's ready in under 30 minutes!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 257
Author Jennifer Farley

Ingredients

  • 1 pound orecchiette (I used whole wheat)
  • 1 tablespoon extra virgin olive oil
  • 4 links smoked andouille sausage, diced
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts, toasted
  • 1/4 cup fresh parsley, chopped
  • salt and fresh ground black pepper to taste

Instructions

  • Prepare the orecchiette according to package instructions. Reserve 1/2 cup of the pasta water right before draining.
  • Heat the olive oil in a large nonstick skillet over medium to medium-high heat. Caramelize the andouille for several minutes until it has crisped up a bit. The pan should have a nice brown glaze on the bottom. Pour about 1/4 of the reserved pasta water into the pan to deglaze. The water will simmer. Scrape the brown bits up with a spatula and incorporate back into the sausage.
  • Turn the heat down to medium-low, add the garlic and cook for another minute, stirring.
  • Add the cooked pasta and remaining pasta water to the pan, stirring to combine the ingredients. Remove from the heat and stir in the pine nuts and parsley. Season with salt and pepper to taste.

Nutrition

Calories: 257kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Sodium: 8mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.3% | Calcium: 1.3% | Iron: 5.4%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • It takes me 4 hours to finish up a post for the same exact reasons! AND why can’t I remember those darn servings, ever?!?
    Pass me the pan, would ya? This looks so damn good!!

  • Wow…OK, so the whole time I was reading this (well, I DID get up and get a snack at one point, then forgot to come back and finish reading because I ended up folding some laundry), I kept thinking…we really may have been separated at birth. I am SO crazy about this recipe! Such a great combination of flavors!

  • You sound a lot like me! I have to keep lists or else thoughts just vanish from my head. Reading your post actually reminded me that I forgot to write something down and halfway through this comment, I had to head over to my tasks lists to jot it down – haha. This pasta sounds simple and comforting – my favorite combination.

  • This dish looks so delicious! If I can perfect it, it may become one of my go to meals during the upcoming winter. Thanks for the recipe. Happy Thursday, Jennifer :)

  • I’m with you about the to-do lists. However, I make the lists on my phone and usually forget to check it throughout the day. PS. My boyfriend walked by me when I was reading this post and said, “I’m excited for you to make that for dinner tonight.” Haha.

  • I operate the same way. I tell people it’s a disease and that I have no control. This pasta looks rustic and delicious.

  • Embrace the space cadet-iness! I am the same way – I feel I’m like “Dug” the dog from Up – “SQUIRREL!” because I totally squirreled over this pasta! YUM!