This recipe is a collaborative effort from my architecture friend's visit. Since they came to San Diego in November we've remade it about a dozen times. Orecchiette is my new favorite pasta! It's suction cup shape holds a bit of the yummy broth, which also makes it prone to sticking to the side of the pot. It can be altered with infinite options, pick your favorite green, pick your favorite sausage, toss it together and enjoy.
1lb Orecchiette Pasta
4 Chicken & Apple Sausages, Sliced
1/2 Onion, Diced
1 bunch Broccolini
1/4 Cup Sun Dried Tomatoes (Optional)
1/3 Cup Dry White Wine
1/2 Cup Chicken Broth, More as Needed
Salt & Pepper
In a large pot cook Orecchiette Pasta al dente. In a separate pan brown Sausage and set aside.
Saute Onion until golden. Deglaze pan with Dry White Wine and cook off the alcohol. Add Chicken Broth, Broccolini & cover.
When Broccolini is steamed return Sausage to the pan, add Pasta and stir to incorporate the flavors. Salt & Pepper to taste.