Orecchiette has become the quintessential popular kid in the world of pasta. All pasta shapes are fascinating but Orecchiette offers something extra special. These “small ears” hail from Apulia, a region of Southern Italy. With a substantial texture, this shape holds up to most sauces and is perfect for those who love al dente, a firmer “chewier” profile. This shape is perfect for scooping up chunkier sauces.

The level of spiciness for the sausage is up to you. I prefer a minimally spicy, high quality breakfast sausage but you can go with sweet Italian or feisty, spicy Andouille in this recipe. Serving this dish family style is perfect for outdoor summer dining as an appetizer or main dish.

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