Orecchiette with Sausage, Peppers, and Feta
joanne greenhalgh
ingredients
- 8 oz orecchiette (about 2 cups)
- 1 tsp olive oil
- 3 cups (1 1/4-inch thick) slices red bell pepper, each cut in half crosswise
- 1/2 tsp salt, divided
- 8 oz turkey Italian sausage
- 1 tsp dried oregano
- 1 garlic clove, minced
- 3/4 cup (3 oz)
- crumbled feta cheese
- 1/4 cup pitted kalamata olives
- 1/4 tsp freshly ground black pepper
directions
- 1
1. Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
- 2
2. Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 tsp salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 tsp salt, cheese, olives, and black pepper; cook for 2 minuts or until thoroughly heated, stirring frequently.
Source: Mom
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