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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 8 servings
- 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
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.
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%