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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

Sunday, February 18, 2018

Orecchiette with Sausage, Peppers and Feta

November 22, 2009 by Kat  

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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