Orecchiette pasta with clams, sausage, and roasted peppers
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Pasta with classic Mediterranean ingredients and seafood is a surefire choice for both a festive dinner and an everyday meal, as it cooks in less than half an hour and delivers a stunning flavor. It features spicy Italian sausage, shellfish, and roasted sweet peppers. The sausages should be raw, so you can peel them off and get a flavorful filling with Italian spices. Don't forget the fresh herbs at the very end. Serve the pasta with a glass of white wine and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 gr. orecchiette pasta
- 5 tbsp. l. olive oil
- 220 g raw hot Italian sausage, casings removed
- 1.3 kg small mollusks, washed with a brush
- 0.5 cups roasted sweet pepper, cut into pieces
- 0.5 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest.
- Meanwhile, heat 3 tablespoons olive oil in another large saucepan over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until darkened and crumbly, 2-3 minutes. Add the clams and 1/4 cup water. Cover and cook, transferring the clams to a bowl as they open, for 5-8 minutes. Discard any unopened shells.
- Add the pasta, 3/4 cup of the cooking water, roasted red pepper, and the remaining 2 tablespoons of olive oil. Cook over low heat, stirring occasionally, until the liquid thickens slightly, about 2 minutes, adding more water if needed; season with salt and pepper to taste.
Stir in the parsley. Then add the clams and mix gently.
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