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Orecchiette with Sausage, Peppers and Feta | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Tuesday, November 20, 2018

Orecchiette with Sausage, Peppers and Feta

November 22, 2009 by  

From the kitchen of Tina D’Orazio Gedgard

Note:  infamously called Pasta ala Tina for how many times I have served/passed this recipe to others


  • 8 ounces uncooked orecchiette (little ear pasta)
  • 1 teaspoon olive oil
  • 3 cups (1/4″ thick slices red bell pepper, each cut in half crosswise
  • 1/2 teaspoon salt, divided
  • 8 ounces turkey Italian sausage (I buy the ShadyBrook Farms sweet turkey sausage packages)
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 teaspoon freshly ground black pepper


  • Cook the orecchiette according to package instructions, omitting salt and fat.  Drain pasta in a colander, reserving 1/2 cup cooking liquid.
  • Heat oil in a large nonstick skillet over medium-high heat.  Add the bell pepper and 1/4 teaspoon salt, saute 2 minutes. 
  • Remove the casings from the sausage.  Add sausage, oregano, and garlic to pan, cook 4 minutes or until sausage is done, stirring to crumble sausage.
  • Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, black pepper — cook for 2 minutes or until thoroughly heated.
  • Yield 4 servings (serving size 1 1/2 cups)

Helpful Hint – if you can’t find orecchiete pasta, I use penne, farfalle or rotini

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