Pesto Orecchiette with Chicken Sausage Recipe

This Pesto Orecchiette with Chicken Sausage has become an absolute staple in our household, a shining star in our weekly meal rotation. I remember the first time I whipped it up; I was looking for something quick, satisfying, and packed with flavor that wouldn’t require a mountain of dishes. The aroma alone, as the chicken sausage sizzled and the pesto began to meld with the warm pasta, had my family drifting into the kitchen with curious anticipation. The verdict? An overwhelming success! The kids, who can sometimes be picky about “green stuff,” devoured the pesto-coated orecchiette, especially loving how the little “ears” of pasta cupped the sauce and bits of savory sausage. My partner praised its comforting yet vibrant taste, remarking on how it felt like a restaurant-quality dish made with love at home. It’s that perfect balance of hearty and fresh, simple enough for a hectic Tuesday night yet impressive enough for a casual weekend get-together with friends. The beauty of this dish lies in its versatility and the sheer joy it brings to the table with minimal fuss.

Pesto Orecchiette With Chicken Sausage: A Flavorful Journey

This dish is a celebration of simple, high-quality ingredients coming together to create a symphony of flavors and textures. The “little ears” of orecchiette pasta are perfect vessels for cradling the vibrant pesto and savory morsels of chicken sausage. It’s a comforting, satisfying, and surprisingly easy meal to prepare, destined to become a favorite.

Why This Recipe Will Become Your Go-To

Before we dive into the nuts and bolts, let’s talk about why this Pesto Orecchiette with Chicken Sausage recipe is a true winner:

• Flavor Powerhouse: The combination of savory, slightly spicy (if you choose!) chicken sausage, herbaceous and nutty pesto, sweet cherry tomatoes, and salty Parmesan is simply irresistible.
• Texture Heaven: The chewy orecchiette, the tender-crisp sausage, the burst of juicy tomatoes, and the creamy pesto create a delightful mouthfeel.
• Weeknight Wonder: Despite its gourmet appeal, this dish comes together relatively quickly, making it perfect for busy evenings.
• Crowd-Pleaser: It’s a universally loved combination of flavors that appeals to both adults and children.
• Customizable: Feel free to adapt it with your favorite type of chicken sausage, add more vegetables, or even make your own pesto if you’re feeling ambitious!

Understanding the Star Ingredients

A great dish starts with great ingredients. Let’s take a closer look at what makes this recipe shine:

• Orecchiette Pasta: Hailing from Puglia in Southern Italy, “orecchiette” means “little ears” due to their distinctive concave shape. This shape is not just charming; it’s functional, perfectly cupping sauces like pesto and trapping small ingredients like crumbled sausage. Their slightly thicker center and thinner edges also provide a wonderful chewiness. If you can’t find orecchiette, medium shells, farfalle, or even penne can work, but orecchiette truly elevates the experience.
• Chicken Sausage: This is a leaner, often more flavorful alternative to traditional pork sausage. You have many options:
  • Sweet Italian Chicken Sausage: Mild, seasoned with fennel and garlic.
  • Hot Italian Chicken Sausage: Brings a welcome kick of spice.
  • Spinach and Feta Chicken Sausage: Adds an extra layer of flavor and nutrition.
  • Andouille Chicken Sausage: For a smoky, Cajun-inspired twist.
    The recipe generally calls for pre-cooked chicken sausage for speed, but you can absolutely use raw chicken sausage; just ensure it’s cooked through.
• Pesto: This vibrant green sauce is traditionally made from fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil.
  • Store-Bought Pesto: A fantastic time-saver. Look for good quality brands, preferably sold in the refrigerated section, as they often have a fresher taste than shelf-stable varieties. Check the ingredient list for real basil, good olive oil, and recognizable components.
  • Homemade Pesto: If you have fresh basil and a food processor, homemade pesto is a game-changer. The freshness is unparalleled. You can also customize it by using different nuts (walnuts, almonds) or adding other herbs.
• Cherry or Grape Tomatoes: These little gems add a burst of sweetness, acidity, and color that cuts through the richness of the pesto and sausage. Halving them allows their juices to meld into the sauce.
• Parmesan Cheese: The king of Italian cheeses! Freshly grated Parmesan Reggiano offers the best nutty, salty flavor. It’s used both in the dish and as a garnish. Pecorino Romano, a sheep’s milk cheese, can be a sharper, saltier alternative or addition.
• Garlic & Olive Oil: The foundational aromatics for any great Italian-inspired dish. Use good quality extra virgin olive oil for the best flavor.
• Reserved Pasta Water: This starchy water is liquid gold! It helps to emulsify the pesto, creating a creamier sauce that clings beautifully to the pasta without needing heavy cream.

Complete Recipe: Pesto Orecchiette With Chicken Sausage

Here’s what you’ll need to create this delightful meal.

Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 20-25 minutes

Ingredients:

• 1 pound (450g) orecchiette pasta
• 1 tablespoon extra virgin olive oil, plus more if needed
• 1 pound (450g) cooked chicken sausage (e.g., Italian style, spinach & feta), sliced into ½-inch rounds or crumbled if raw
• 3-4 cloves garlic, minced
• 1 pint (about 2 cups or 300g) cherry or grape tomatoes, halved
• ¾ cup (about 180g) good quality basil pesto (store-bought or homemade)
• ½ cup reserved pasta water (or more, as needed)
• ½ cup freshly grated Parmesan cheese, plus more for serving
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Red pepper flakes, a pinch, for a little heat
• Optional: Fresh basil leaves, torn, for garnish

Equipment:

• Large pot for boiling pasta
• Large skillet or Dutch oven
• Colander
• Measuring cups and spoons
• Sharp knife and cutting board

Step-by-Step Instructions: Crafting Your Masterpiece

Follow these instructions carefully for a perfect Pesto Orecchiette with Chicken Sausage every time.

1. Cook the Orecchiette:
* Bring a large pot of generously salted water to a rolling boil. (Think “salty like the sea” – this seasons the pasta from the inside out).
* Add the orecchiette pasta and cook according to package directions until al dente – tender but still with a slight bite. Orecchiette typically takes around 10-12 minutes.
* Crucial Step: Before draining the pasta, reserve at least 1 cup of the starchy pasta water. This water is key to creating a luscious sauce.
* Drain the pasta in a colander and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two, but it’s best to time it so it’s ready when your sauce components are.

2. Prepare the Sausage and Aromatics:
* While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* If using raw chicken sausage removed from casings, add it to the hot skillet and break it apart with a spoon. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
* If using pre-cooked chicken sausage (sliced), add the sausage slices to the skillet. Cook for 3-5 minutes per side, until they are nicely browned and heated through. You want some caramelization for flavor.
* Remove the cooked sausage from the skillet and set it aside on a plate.

3. Sauté the Tomatoes and Garlic:
* To the same skillet (don’t wipe it clean – those browned bits are flavor!), add a little more olive oil if the pan looks dry.
* Add the minced garlic and cook over medium heat for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it will turn bitter. If you’re using red pepper flakes, add them now with the garlic.
* Add the halved cherry or grape tomatoes to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes begin to soften, blister, and release some of their juices. You can gently press some of them with the back of a spoon to help them break down a bit.

4. Bring It All Together – The Sauce:
* Return the cooked chicken sausage to the skillet with the tomatoes and garlic. Stir to combine.
* Add the cooked and drained orecchiette to the skillet.
* Spoon the pesto over the pasta.
* Add about ½ cup of the reserved pasta water to the skillet.
* Gently toss and stir everything together over medium-low heat until the pasta is well-coated with the pesto and the sauce begins to thicken slightly and look creamy. The starchy pasta water will help the pesto emulsify and cling to the orecchiette. If the sauce looks too thick, add a little more pasta water, a tablespoon at a time, until it reaches your desired consistency.
* Stir in the ½ cup of freshly grated Parmesan cheese. Toss until the cheese is melted and incorporated into the sauce.

5. Taste and Season:
* Taste the pasta and adjust seasonings as needed. You might want more salt (pesto and Parmesan are already salty, so taste first!), black pepper, or even a squeeze of lemon juice for brightness if you have it.

6. Serve and Garnish:
* Divide the Pesto Orecchiette with Chicken Sausage among serving bowls.
* Garnish generously with extra freshly grated Parmesan cheese and torn fresh basil leaves, if using. A final drizzle of good quality extra virgin olive oil wouldn’t go amiss either.
* Serve immediately and enjoy the chorus of satisfied sighs!

Nutrition Facts (Approximate)

Please note that these are estimates and can vary based on specific brands of ingredients used, portion sizes, and any modifications.

• Servings: 4-6 (This recipe is calculated for 4 generous servings or 6 moderate servings)
• Calories per serving (assuming 4 servings): Approximately 650-750 kcal
• Calories per serving (assuming 6 servings): Approximately 430-500 kcal

Breakdown (approximate, per generous serving):

• Protein: 35-45g (primarily from chicken sausage and cheese)
• Fat: 30-40g (from olive oil, pesto, sausage, and cheese)
• Carbohydrates: 55-65g (primarily from pasta)

This dish provides a good balance of macronutrients, with protein from the sausage, healthy fats from the olive oil and nuts in the pesto, and carbohydrates for energy from the pasta. The tomatoes also contribute vitamins and antioxidants.

Preparation and Cook Time Summary

• Total Preparation Time: Approximately 15 minutes (chopping garlic, halving tomatoes, slicing sausage if needed).
• Cooking Time: Approximately 20-25 minutes.
• Total Time: Approximately 35-40 minutes from start to finish.

This makes it an excellent candidate for a relatively quick and satisfying weeknight meal.

How to Serve: Presentation Matters

Serving this Pesto Orecchiette with Chicken Sausage beautifully can elevate the dining experience. Here are some ideas:

• Individual Bowls: Serve in wide, shallow pasta bowls. This showcases the colors and allows for easy twirling and scooping.
• Family Style: Present the entire dish in a large, attractive serving platter or the Dutch oven/skillet it was cooked in (if it’s presentable), allowing everyone to serve themselves.
• Garnishes are Key:
  • Freshly Grated Parmesan: Don’t skimp! A generous shower of Parmesan just before serving adds a salty, nutty finish. Use a microplane for fluffy shreds.
  • Fresh Basil: A few torn fresh basil leaves add a pop of color and an extra layer of fresh, herbaceous aroma. Chiffonade (thinly sliced ribbons) also looks elegant.
  • High-Quality Extra Virgin Olive Oil: A final, light drizzle over each serving can enhance the richness and aroma.
  • Red Pepper Flakes: Offer a small bowl of red pepper flakes on the side for those who like an extra kick of heat.
  • Toasted Pine Nuts: If you have extra pine nuts (especially if you made homemade pesto), a sprinkle of toasted pine nuts adds a delightful crunch and nutty flavor.
• Accompaniments:
  • Crusty Bread: Perfect for soaking up any leftover pesto sauce. Garlic bread would also be a fantastic pairing.
  • Simple Green Salad: A light salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pasta. Think mixed greens, arugula, or a Caprese salad.
  • Roasted Vegetables: Roasted broccoli, asparagus, or bell peppers would complement the dish well.
• Wine Pairing:
  • White Wine: A crisp, dry white wine like a Pinot Grigio, Sauvignon Blanc, or an Italian Vermentino would cut through the richness of the pesto beautifully.
  • Light Red Wine: If you prefer red, a light-bodied Italian red like a Chianti or Barbera could also work, especially with the savory sausage.

Additional Tips for Pesto Pasta Perfection

Unlock the full potential of your dish with these expert tips:

1. Don’t Overcook the Pasta: Al dente is crucial. The pasta will continue to cook slightly when tossed with the hot sauce. Mushy pasta is the enemy of a great pasta dish. Start tasting a minute or two before the package instructions suggest.
2. The Magic of Pasta Water: Seriously, don’t forget to reserve it, and don’t be shy about using it. It’s the secret to a creamy, emulsified sauce without adding heavy cream. The starch in the water helps bind the oil in the pesto to the pasta.
3. Brown the Sausage Well: Whether you’re using pre-cooked or raw sausage, take the time to get some good caramelization on it. Those browned bits (the Maillard reaction) equal big flavor. Don’t overcrowd the pan, as this will cause the sausage to steam rather than brown.
4. Toast Your Nuts (If Making Homemade Pesto): If you opt for homemade pesto, toasting the pine nuts (or walnuts/almonds) before blending them deepens their flavor significantly, adding a warm, nutty complexity to your sauce.
5. Balance Flavors – Taste and Adjust: Cooking is an art, not just a science. Pesto brands vary in saltiness and intensity. Chicken sausages vary in spice. Always taste your dish before serving and adjust seasonings. A squeeze of lemon juice can brighten flavors, a pinch more salt can make them pop, or a dash more red pepper can add needed warmth.

FAQ: Your Pesto Orecchiette Questions Answered

Here are some common questions you might have:

Q1: Can I use a different type of pasta?
A: Absolutely! While orecchiette is ideal for its sauce-cupping abilities, other shapes work well too. Try medium shells (conchiglie), farfalle (bowties), fusilli, cavatappi, or even penne. Choose a shape that has nooks and crannies to hold the pesto and sausage bits.

Q2: Can I make this dish vegetarian?
A: Yes, easily! Simply omit the chicken sausage. To add more substance, consider incorporating pan-fried halloumi cheese, roasted vegetables (like zucchini, bell peppers, mushrooms, or eggplant), or hearty cannellini beans or chickpeas. Ensure your pesto is vegetarian (some traditional pestos use animal rennet in the Parmesan).

Q3: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in short intervals, stirring in between, or gently reheat it in a skillet over low heat. Add a splash of water or chicken broth if it seems dry to help loosen the sauce. Avoid overheating, as the pasta can become mushy.

Q4: Can I make homemade pesto for this recipe? What’s a basic recipe?
A: Yes, homemade pesto is fantastic! For a basic basil pesto, blend together:
* 2 cups fresh basil leaves, packed
* ½ cup freshly grated Parmesan Reggiano cheese
* ½ cup extra virgin olive oil
* ⅓ cup pine nuts (toasted for best flavor)
* 2-3 cloves garlic, roughly chopped
* ¼ teaspoon salt (or to taste)
* Pinch of black pepper
Pulse in a food processor until smooth or slightly chunky, depending on your preference. You might need to scrape down the sides a few times.

Q5: My pesto sauce seems too oily or too dry. How can I fix it?
A: If the sauce seems too oily, it might be that your pesto had a high oil content or you added too much oil when cooking the sausage. The key is the reserved pasta water. When you toss the pasta with the pesto and pasta water, the starch helps emulsify the oil into a creamy sauce. If it’s too dry, it simply needs more liquid. Add more reserved pasta water, a tablespoon at a time, tossing until it reaches the desired consistency. Ensure you’re not over-reducing the sauce on high heat.

Enjoy crafting and savoring this delightful Pesto Orecchiette with Chicken Sausage! It’s a dish that’s sure to bring warmth, flavor, and smiles to your table. Buon Appetito!

Print