Using Italian ingredients makes for a delectable meal, and pasta orecchiette is no exception. Orecchiette according to Recipes Wikia, is a pasta typical of the Apulia (Italian: Puglia) region of Southern Italy.
The shape of the pasta is what gives it, its name. The pasta resembles a small ear.
In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.
In another article we noted that Andouille Sausage is thanks to French cuisine. The sausage is double smoked pork, that is once the meat is prepared it is smoked, then put into a sausage casing and smoked again.
Now for our featured recipe Orecchiette with Andouille Sausage and Pesto Chipotle Sauce, and here is what you will need.
16 ounces of cooked orecchiette
2 Andouille sausage links, about ½ pound, sliced
3/4 cup fresh basil pesto (link here for recipe – History of Pesto Sauce)
2 teaspoons chipotle peppers in adobo sauce
15 symphony cherry tomatoes (about), sliced in half to measure 1 cup
1 pound green beans, trimmed, cut in half
Prepare basil pesto, and add the 2 teaspoons of adobe sauce to one cup of the pesto (get ingredients by following link above). Or if you are using your favorite store bought brand (preferably in a jar) remove one cup and mix in the adobe sauce. Set prepared pesto aside.
If you have any left over basil pesto sauce, store in a glass jar and pour a thin layer of olive oil over top of pesto to keep it from browning, and place a lid on jar and tighten. The pesto should keep in cooler for 7 to 10 days. Pesto sauce makes a great spread for sandwiches as well.
In the same large skillet, add the pasta green bean mix, the cup of pesto, sausage, and mix until coated with pesto chipotle sauce.
Plate and serve.
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