Baked orecchiette with sausage and asparagus is a tasty main dish. The fresh, rough, and firm orecchiette absorb the sauce, making the dish exquisite and appetizing.
Perfect for Sunday lunch, with a light sprinkle of breadcrumbs, you’ll get that fantastic crust on top that everyone loves.
Baked orecchiette with sausage and asparagus, the dish that will make your mouth water at first sight! Besides the mentioned ingredients, I added provola inside to have that gooey and stringy texture… who doesn’t love something that stretches and melts? 😛
Good to eat, easy to make, and to share with your closest friends.
- Portions: 8
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.76 lbs fresh orecchiette
- 0.88 lbs fresh sausage
- 1.32 lbs asparagus
- 0.66 lbs provola cheese
- Half white onion
- 1 glass white wine
- 27 oz tomato puree
- 2 oz grated Grana cheese
- to taste salt
- to taste extra virgin olive oil
- to taste breadcrumbs
Steps
Begin the recipe preparation with the asparagus.
Wash them thoroughly and cut off the hard and woody bottom part.
Cut the asparagus into small pieces.
Chop the onion and put it in a saucepan with some extra virgin olive oil, let it brown.
Add the sausage, without casing and crumbled.
Let it sauté on low heat for 5 minutes, stirring often with a fork to break it into small pieces.
Deglaze with white wine and let it evaporate.
Add the asparagus and tomato puree to the sausage.
Season with salt and let it cook on low heat for 25/30 minutes.
Once the sauce is ready, cook the orecchiette for half the time indicated on the package.
Add the sauce to the orecchiette and sprinkle with grated Grana cheese.
Take an ovenproof dish and form the first layer of orecchiette, place slices of provola cheese.
Cover with the rest of the seasoned orecchiette and sprinkle some breadcrumbs on top.
Bake at 428°F for about 20 minutes, until the provola melts and a crispy crust forms on top.
Baked orecchiette with sausage and asparagus is a main dish that will conquer you at the first bite!
