Serves 6 to 8
Orecchiette with Lamb and Asparagus
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.
Photo Credit: Food Network
Prep Time
Cook Time
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Serving size:
Serves 6 to 8
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.
Article by Giada De Laurentiis