- Total Time: 30 minutes
- Yield: 4-6 1x
Ingredients
- 1 lb Orecchiette (or conchiglie or lumache)
- 1 lb Italian sausage, out of its casing
- 1+ cup peas
- 1+ cup chicken stock
- 1 onion, diced.
- 1/4 cup olive oil
- Salt and pepper
- 1/2 cup Parmigiano-Reggiano (grated)
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Find OutInstructions
- In a large skillet, sauté the sausage in a little olive oil, breaking it apart with a fork, until crumbled and lightly browned. Remove the sausage only, and sauté the onion in the remaining oil (adding a bit more olive oil if the remaining quantity seems insufficient). Cook the onion until it is golden brown, and then add back the sausage. Add 1+ cup chicken stock and the peas, cooking together for five more minutes. Add salt and pepper to taste. Meanwhile, cook the pasta until just before al dente. Drain the pasta and add it to the sauce, cooking for additional minute. Place it into a large serving bowl and mix in the Parmigiano. Sprinkle each bowl with a little Parmigiano. Serve immediately. (Note: You may choose to add 1/2 cup of white wine during the cooking of the sausage. Also, you might substitute a cup or so of retained pasta cooking water in lieu of the chicken stock.)
Ed's Review
Forget about all of these merged-name celebrity couples with huge Twitter followings and no discernible skills. Back in the day, Frank Sinatra and Ava Gardener were the real It couple. Not since Anthony and Cleopatra (literally, and maybe Burton and Taylor too), have we seen such a combination of talent, looks, and magnetism. They deserved stardom.
And so with a nod to them, the new Hoboken restaurant, Frankie and Ava's, is the real deal. Mouthwatering Italian sandwiches stuffed with eggplant, chicken cutlets, mozzarella, provolone, broccoli rabe and roasted peppers, give way to delicious pizza and pasta.
Best of all, at the helm, is mio cugino Frankie DiGiacomo. My favorite of his pasta dishes is called Orecchiette Ciccone, in honor of our grandmother. He passed on the recipe to me, and I now share it with you. This is real star power. The old-fashioned way. You know what I mean.
Buon Appetito!
Ed Garrubbo
Another great recipe! And the food photography is so o
utstanding, I’m ready to eat the picture! Grazie, Eduardo. Andrea
This seems as though it would make a perfect summer salad to serve at room+ temperature.
Would you make any changes?
Bought the Book. Eating my way through it. Keep up the great work.