Orecchiette is a pasta typical of the Apulia region of Southern Italy. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.
The shape of the pasta is what gives it, its name, as it resembles a small ear.
In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’.
As for the andouille sausage, it is the star ingredient of Cajun-style dishes, including jambalaya and gumbo.
But despite it’s Cajun reputation, Andouille actually originated in French cuisine.
The large sausage is made from the digestive tract of a single pig. The sausage is mixed with onions and seasonings.
The prepared mixture is put into a casing made from the pig’s large intestine, poached, and allowed to cool.
But andouille sausage found in U.S. stores is prepared Cajun-style from the upper shoulder of a pig and mixed with spicy seasonings. Instead of being poached, it is twice smoked.
Try This Cajun–style Inspired Dish – Tortellini Primavera with Cajun Shrimp
Andouille is sold pre-cooked. It’s really easy to work with. You simply take it out of the fridge, slice it and serve it cold on a cheese and meat platter, on its own or in a pasta recipe.
Chipotle is not a particular chili, but rather is a smoke-dried ripe jalapeño chili pepper.
It is used for seasoning primarily Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.
Read More Here About Mexican vs. Tex-Mex: What is the Difference?
More commonly made from red jalapeños, chipotles date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño’s thick flesh would rot before completely air drying.
16 ounces orecchiette pasta, cooked
2 Andouille sausage links, sliced (about 1/2 pound)
3/4 cup basil pesto, jarred or fresh made (link here for recipe – History of Pesto Sauce)
2 teaspoons chipotle peppers in adobo sauce
1 cup colored cherry tomatoes (about 15 whole cherry tomatoes), sliced in half
1 pound green beans, trimmed, cut in half
Add adobe sauce to the pesto sauce. Mix together well, set aside.
Prepare green beans and cherry tomatoes and set aside.
Cook pasta according to package instructions. Last three minutes of cooking time, add prepared green beans.
Drain, but do not rinse. Set aside.
Slice sausage into 1/2 inch slices. Heat a large skillet over medium heat, add a tablespoon of olive oil, add meat and move about until heated through, about 5 minutes. Remove from pan.
In the same large skillet, add the pasta, green bean mix, the cup of basil pesto mix, sausage; mix well until coated with sauce.
Plate and serve.
Here’s some yummy Toasted Sourdough Garlic Cheese Bread to go with your Orecchiette pasta dish.
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