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Orecchiette Pork Sausage Bolognese

Orecchiette Pork Sausage Bolognese

with Fresh Basil and Parmesan

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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 basil, it doesn’t get much better than this. Listen closely: is that a dinner bell?

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Carrot

1 unit

Yellow Onion

9 ounce

Italian Pork Sausage

6 ounce

Orecchiette Pasta

(ContainsWheat)

1 teaspoon

Italian Seasoning

1 unit

Roma Tomato

½ ounce

Basil

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3891 kJ
Calories930 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate86 g
Sugar12 g
Dietary Fiber7 g
Protein35 g
Cholesterol115 mg
Sodium1310 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Peeler
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

Once water is boiling, add orecchiette to pot. Cook, stirring occasionally, until al dente, 13-15 minutes. Drain and set aside.

3

Heat a drizzle of olive oil in a large, preferably tall-sided, pan over mediumhigh heat. Add carrot and onion. Cook, stirring, until softened, 6-8 minutes. Add Italian Seasoning and season with salt and pepper. Meanwhile, dice tomato. Pick basil leaves from stems; roughly chop leaves and discard stems.

4

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.

5

Add tomato paste and stir until well combined, 30-60 seconds. 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.

6

Stir in 1 TBSP butter (2 TBSP for 4 servings), half the Parmesan, and half the basil. Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan and basil.