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Lamb is essential for any Italian Easter meal, so I used lamb sausage in this recipe! You can also replace with regular sweet Italian sausage if you have trouble finding the lamb variety. Orecchiette with Lamb and Asparagus Kosher salt1 pound orecchiette pasta1/4 cup olive oil2 cloves garlic (smashed and peeled)1 pound... giadzy.com

Orecchiette with Lamb and Asparagus

Serves 6 to 8

This recipe originally appeared on Giada Entertains: Easter Brunch.

Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.

Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.

Orecchiette with Lamb and Asparagus

Photo of lizzynewm

Recipe by Giada De Laurentiis

Lamb is essential for any Italian Easter meal, so I used lamb sausage in this recipe! You can also replace with regular sweet Italian sausage if you have trouble finding the lamb variety.

Orecchiette with Lamb and Asparagus

Serves: 
8 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • Kosher salt
  • 1 pound orecchiette pasta
  • 1/4 cup olive oil
  • 2 cloves garlic smashed and peeled
  • 1 pound lamb sausage or sweet Italian sausage casing removed
  • 1 cup frozen peas thawed
  • 1 bunch asparagus cut into 1/2-inch pieces
  • One 14-ounce can cherry tomatoes drained
  • 2 cups freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme

INSTRUCTIONS:

  • This recipe originally appeared on Giada Entertains: Easter Brunch.
  • Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Orecchiette with Lamb and Asparagus

Photo Credit: Food Network

Lamb is essential for any Italian Easter meal, so I used lamb sausage in this recipe! You can also replace with regular sweet Italian sausage if you have trouble finding the lamb variety.

Orecchiette with Lamb and Asparagus

Serves: 
8 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
20 minutes
Inactive Time
Total Time
30 minutes

INGREDIENTS:

  • Kosher salt
  • 1 pound orecchiette pasta
  • 1/4 cup olive oil
  • 2 cloves garlic smashed and peeled
  • 1 pound lamb sausage or sweet Italian sausage casing removed
  • 1 cup frozen peas thawed
  • 1 bunch asparagus cut into 1/2-inch pieces
  • One 14-ounce can cherry tomatoes drained
  • 2 cups freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh thyme

INSTRUCTIONS:

  • This recipe originally appeared on Giada Entertains: Easter Brunch.
  • Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water.
  • Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra sausage? Try these recipes:

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Dec 11, 2020

Italian Helper

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Pappardelle with Sausage Ragu

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Summer Corn And Spicy Sausage Pizza

By: The Giadzy Kitchen

May 20, 2021