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.