• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 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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  1. 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.)