Creamy Orecchiette with Sausage, Peas & Mint

Creamy Orecchiette with Sausage, Peas & Mint

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

  • 3/4 pound orecchiette
  • 1 cup greek yogurt
  • 2 cloves garlic, finely chopped
  • Salt and black pepper
  • 1 pinch cayenne pepper
  • 3/4 pound sweet italian sausage, casings removed, meat torn into bite-size pieces
  • 2 cups thawed frozen peas
  • 1 tablespoon chopped fresh mint
  1. In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes. Drain, reserving 1 cup of the pasta cooking water.
  2. Meanwhile, in a medium bowl, mix the yogurt and garlic; season with salt and the cayenne.
  3. In a large nonstick skillet, cook the sausage over medium-high heat, stirring occasionally, until cooked through, 6 to 8 minutes. Add the peas and season with salt and black pepper. Cook until just heated through. Add the pasta and 1/2 cup of the reserved pasta water and toss, adding the remaining pasta water if needed to thin the sauce; season with salt and black pepper.
  4. Divide the pasta among 4 bowls. Top with the yogurt mixture and mint.
Tip Make It Spicier!
  • Add an extra layer of heat by using spicy italian sausage instead of sweet.
Tip An extra buck will buy you...
  • ...chopped shrimp. Add 1/4 lb. raw shrimp tothe sausage during the last 4 minutes of cooking.