Orecchiette Pork Sausage Bolognese
with Parsley & Parmesan
- Wheat
- Milk
In Italian, orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours. Said pasta is cooked to al dente perfection, then tossed with a deliciously savory Bolognese. (Psst—this one’s got Italian pork sausage instead of beef for a flavorful twist.) Topped off with a sprinkle of Parmesan and fresh parsley, it doesn’t get much better than this. Listen closely: Is that a dinner bell?
Ingredients
3 ounce
Carrot
1 unit
Yellow Onion
9 ounce
Longhini's Pork Sausage
6 ounce
Orecchiette Pasta
(Contains: Wheat)
1 teaspoon
Italian Seasoning
1 unit
Roma Tomato
¼ ounce
Parsley
1.5 ounce
Tomato Paste
1 unit
Chicken Stock Concentrate
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel, and dice carrot into ¼-inch pieces. Halve, peel, and dice onion. Remove sausage from casing; discard casing.
Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 13-15 minutes. Drain and set aside.
While orecchiette cooks, heat a drizzle of olive oil in a large, preferably tall-sided, pan over medium-high heat. Add carrot and onion. Cook, stirring, until softened, 6-8 minutes. Add Italian Seasoning and season with salt and pepper. Meanwhile, dice tomato. Mince parsley.
Push carrot and onion to one side of pan. (TIP: Depending on the size of your pan, you may need to set veggies aside in a small bowl.) Add sausage to empty side (and a drizzle of olive oil if pan seems dry). Cook sausage, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: Carefully pour out any excess grease in pan.) Add tomato (return veggies to pan now if set aside); cook, stirring occasionally, until softened, 1-2 minutes. Season with salt and pepper.
Add tomato paste and stir until well combined, 1 minute. Stir in 1 cup water (1½ cups for 4 servings) and stock concentrate. Bring to a boil, then reduce to a low simmer. Add drained orecchiette; cook, stirring occasionally, until sauce is thickened, 3-5 minutes. Reduce heat to low.
Stir in 1 TBSP butter (2 TBSP for 4 servings), half the Parmesan, and half the parsley. Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan and parsley and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Fresh tomatoes and parsley added a nice flavor; some found a splash of lemon juice brightened the dish.
- Suggestions: Consider adding a squeeze of lemon juice to enhance the flavors if you prefer a brighter taste.
- Portions: Generous serving size provided plenty to eat.
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