Are you looking for a delicious pasta dish that’s perfect for any occasion? Look no further than orecchiette! These ear-shaped Italian noodles are a staple in many Italian households, and when paired with a variety of sauces and ingredients, they can become a truly special meal. In this article, we’ll explore 18 mouth-watering orecchiette recipes that are sure to please even the pickiest of eaters.
From spicy sausage and broccoli rabe to creamy mushrooms and peas, there’s an orecchiette recipe out there for everyone. Whether you’re a fan of classic Italian flavors or looking to mix things up with some international flair, these recipes have got you covered. So grab your apron, put on your favorite pasta-lovin’ playlist, and get ready to dig in with these 18 delectable orecchiette dishes!
Orecchiette with Spicy Sausage and Broccoli Rabe
A hearty and flavorful Italian-inspired dish that combines spicy sausage, tender broccoli rabe, and perfectly cooked orecchiette pasta.
Ingredients:
– 12 oz orecchiette pasta
– 1 lb sweet or hot Italian sausage, casings removed
– 4 cups broccoli rabe, stems trimmed and leaves chopped
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking up with a spoon as it cooks, until browned and cooked through, about 5-7 minutes.
3. Add garlic, broccoli rabe, and chicken broth to the skillet. Cook, stirring occasionally, until broccoli is tender, about 4-6 minutes.
4. Stir in reserved pasta water and olive oil. Combine cooked pasta with sausage and broccoli mixture.
5. Season with salt and pepper to taste. Serve with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Creamy Orecchiette with Mushrooms and Peas
Experience the comforting combination of earthy mushrooms, sweet peas, and rich cream in this simple yet satisfying pasta dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz orecchiette
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh peas
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook orecchiette according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add mushrooms; cook until tender, about 5 minutes.
4. Stir in peas; cook for an additional minute.
5. Add heavy cream and reserved pasta water. Bring to a simmer.
6. Combine cooked orecchiette with mushroom mixture. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Orecchiette Pasta with Roasted Cherry Tomatoes and Basil
This recipe combines the sweetness of roasted cherry tomatoes with the creaminess of pasta and the brightness of fresh basil, making for a delicious and easy dinner.
Ingredients:
– 12 oz orecchiette pasta
– 2 lbs cherry tomatoes, halved
– 3 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cherry tomatoes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 15-20 minutes or until tomatoes are tender.
3. Cook orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4. In a large skillet, combine roasted cherry tomatoes, chopped basil, and reserved pasta water. Simmer over medium heat for 2-3 minutes or until sauce has thickened slightly.
5. Combine cooked pasta and tomato-basil sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Garlic Butter Orecchiette with Shrimp and Lemon
Savor the flavors of Italy with this quick and flavorful pasta dish, perfect for a weeknight dinner. The combination of garlicky butter, succulent shrimp, and bright lemon zest will transport your taste buds to the Mediterranean coast.
Ingredients:
– 8 oz orecchiette pasta
– 4 large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions until al dente. Reserve 1 cup pasta cooking water before draining.
2. In a medium skillet, melt butter over medium heat. Add garlic and cook for 1 minute or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in lemon juice and parsley. Season with salt and pepper to taste.
5. Toss cooked orecchiette with garlic butter mixture, adding reserved pasta cooking water if needed to achieve desired consistency.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Orecchiette alla Barese with Anchovies and Breadcrumbs
Orecchiette alla Barese with Anchovies and Breadcrumbs: A classic Apulian pasta dish from the region of Puglia, Italy. This recipe is a flavorful celebration of simplicity, combining tender orecchiette pasta with salty anchovies, crunchy breadcrumbs, and a hint of garlic.
Ingredients:
– 12 oz (340g) orecchiette pasta
– 2 tablespoons olive oil
– 3 anchovy fillets, rinsed and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup (30g) breadcrumbs
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the anchovy fillets, garlic, and a pinch of salt. Cook for an additional 2-3 minutes, stirring frequently, until the mixture is fragrant and the anchovies have dissolved.
4. Add the reserved pasta water to the skillet and stir to combine.
5. Add the cooked orecchiette pasta to the skillet, tossing to coat with the anchovy sauce.
6. Sprinkle the breadcrumbs over the top and toss again to combine.
7. Season with salt to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Orecchiette with Pancetta, Peas, and Ricotta
Orecchiette with Pancetta, Peas, and Ricotta: A Light yet Satisfying Springtime Pasta Dish
This Italian-inspired recipe combines the rustic charm of orecchiette pasta with the creamy richness of ricotta cheese, the sweetness of fresh peas, and the savory depth of pancetta. Perfect for a spring evening, this dish is easy to prepare and packed with flavor.
Ingredients:
• 8 oz orecchiette pasta
• 4 oz pancetta, diced
• 1 cup fresh peas
• 2 cups water
• 1/2 cup ricotta cheese
• Salt and black pepper, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add the reserved pasta water, peas, and cooked pancetta to the skillet. Stir until the peas are tender.
4. Combine the cooked orecchiette pasta with the pea mixture, stirring to combine.
5. Stir in the ricotta cheese until well combined. Season with salt and black pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Pesto Orecchiette with Green Beans and Potatoes
A classic Italian pasta dish gets a delightful twist with the addition of green beans and potatoes, all tied together with a rich and herby pesto sauce.
Ingredients:
– 8 oz orecchiette pasta
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 2 large potatoes, peeled and cut into 1-inch cubes
– 1/4 cup freshly made pesto
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
2. In a separate pot, boil or steam the potatoes and green beans until tender. Drain and set aside.
3. In a large skillet, combine the cooked pasta, potatoes, and green beans. Add the pesto and toss to combine, ensuring all ingredients are well coated.
4. If needed, add some reserved pasta cooking water to achieve desired consistency.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Orecchiette with Spicy Calabrian Chili and Garlic
Elevate your pasta game with this bold and aromatic recipe, featuring the spicy kick of Calabrian chili flakes. This 20-minute dish is perfect for a quick weeknight dinner or a flavorful lunch.
Ingredients:
– 12 oz orecchiette
– 2 tbsp olive oil
– 3-4 garlic cloves, minced
– 1/4 cup Calabrian chili flakes
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the orecchiette according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add the Calabrian chili flakes and cook for an additional minute, stirring constantly to prevent burning.
4. Add the reserved pasta water to the skillet and stir to combine with the garlic-chili mixture.
5. Combine the cooked orecchiette with the garlic-chili sauce. Toss to coat, adding salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20 minutes
Orecchiette in Creamy Gorgonzola Sauce with Walnuts
Elevate your pasta game with this creamy, rich, and nutty recipe that combines the flavors of Italy’s finest. Perfect for a cozy night in or special occasion.
Ingredients:
– 8 oz orecchiette pasta
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup Gorgonzola cheese, crumbled
– 1/4 cup chopped walnuts
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions until al dente.
2. In a separate skillet, heat olive oil over medium. Add onion and garlic; cook until softened, about 3 minutes.
3. Add heavy cream, Gorgonzola cheese, and chopped walnuts. Stir until smooth and combined.
4. Drain cooked pasta and toss with creamy sauce. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Orecchiette with Roasted Butternut Squash and Sage
This autumnal pasta dish combines the nutty sweetness of roasted butternut squash with the earthy flavor of sage and the comforting warmth of orecchiette. A simple yet satisfying meal perfect for a cozy fall evening.
Ingredients:
– 12 oz orecchiette
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tbsp chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender.
4. Cook orecchiette according to package instructions.
5. In a large skillet, combine roasted squash, cooked orecchiette, and chopped sage.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 40-50 minutes
Orecchiette with Italian Sausage and Rapini
This hearty pasta dish combines the flavors of Italy’s rich culinary tradition, featuring tender orecchiette, sweet Italian sausage, and earthy rapini. Perfect for a cozy dinner or weekend meal.
Ingredients:
– 12 oz orecchiette
– 4 Italian sausages (sweet or hot)
– 2 cups rapini (broccoli rabe), chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook orecchiette according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook Italian sausages over medium-high heat, breaking them up with a spoon, until browned and cooked through.
3. Add chopped onion, garlic, and rapini to the skillet; cook until the vegetables are tender, about 5 minutes.
4. Stir in chicken broth and reserved pasta water. Simmer for 2-3 minutes to combine flavors.
5. Combine cooked orecchiette with sausage and vegetable mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lemon Garlic Orecchiette with Grilled Chicken
This Italian-inspired recipe combines the bright flavors of lemon and garlic with al dente orecchiette pasta, perfectly grilled chicken, and a hint of fresh herbs. A perfect summer dish that’s quick to prepare and satisfying to devour.
Ingredients:
– 8 oz orecchiette pasta
– 1 lb boneless, skinless chicken breasts
– 2 cloves garlic, minced
– 2 lemons, juiced (about 1/4 cup)
– 2 tbsp olive oil
– 1 tsp dried parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, cook orecchiette pasta according to package instructions. Drain and set aside.
3. Grill chicken breasts for 5-6 minutes per side, or until cooked through.
4. In a small saucepan, combine garlic, lemon juice, and olive oil. Bring to a simmer over medium heat.
5. Toss cooked orecchiette pasta with the garlic-lemon sauce, parsley, salt, and pepper.
6. Slice grilled chicken breasts into strips and serve on top of pasta. Sprinkle Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Orecchiette with Burst Cherry Tomatoes and Burrata
Savor the flavors of Italy with this simple yet elegant recipe that combines the goodness of orecchiette pasta, burst cherry tomatoes, and creamy burrata cheese.
Orecchiette with Burst Cherry Tomatoes and Burrata
Ingredients:
– 8 oz. orecchiette pasta
– 2 lbs. cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 ball burrata cheese (about 12 oz.)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes or until they burst and release their juices. Season with salt and pepper to taste.
4. Cut the burrata cheese into bite-sized pieces and add it to the skillet. Toss gently to combine with the tomato mixture.
5. Add cooked orecchiette pasta to the skillet, tossing everything together to combine. If needed, add some reserved pasta water to achieve a creamy consistency.
6. Serve immediately, garnished with chopped fresh basil leaves if desired.
Cooking Time: 20-25 minutes
Orecchiette with Clams and White Wine Sauce
This recipe combines the rich flavors of clams, garlic, and white wine with the comforting warmth of orecchiette pasta. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz (340g) orecchiette pasta
– 2 lbs (1kg) freshly shucked clams
– 4 cloves garlic, minced
– 1/4 cup (60ml) white wine
– 2 tbsp (30ml) olive oil
– 1 tsp (5ml) dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook orecchiette pasta according to package instructions until al dente.
2. In a separate pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add clams, white wine, and thyme to the pan. Simmer until clams open, about 5-7 minutes.
4. Combine cooked pasta with clam mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Orecchiette with Sun-Dried Tomatoes and Spinach
This classic Italian dish combines the tender curves of orecchiette pasta with the vibrant flavors of sun-dried tomatoes and fresh spinach. A simple yet satisfying meal perfect for a quick weeknight dinner.
Ingredients:
– 8 oz orecchiette pasta
– 1 cup sun-dried tomatoes, chopped
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes or until heated through.
4. Stir in the fresh spinach leaves and cook until wilted.
5. Combine the cooked pasta, tomato-spinach mixture, and reserved pasta cooking liquid. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Orecchiette with Brown Butter and Crispy Prosciutto
This classic Italian pasta dish is elevated by the rich flavors of brown butter and crispy prosciutto. A perfect combination for a cozy night in.
Ingredients:
– 8 oz orecchiette pasta
– 4 tablespoons (1/2 stick) unsalted butter
– 6 slices prosciutto, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add prosciutto and cook, stirring occasionally, until crispy (about 5-7 minutes). Remove prosciutto from the skillet with a slotted spoon and set aside.
3. Increase heat to medium-high and add remaining 2 tablespoons butter to the skillet. Cook, stirring constantly, until butter turns golden brown and has a nutty aroma (about 2-3 minutes).
4. Add garlic to the skillet and cook for 1 minute, stirring constantly.
5. Combine cooked pasta, prosciutto, and brown butter mixture in a serving dish. Toss to combine, adding reserved pasta water if needed. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Orecchiette with Roasted Eggplant and Tomato Sauce
A flavorful and aromatic pasta dish that combines the comforting warmth of roasted eggplant with the tanginess of homemade tomato sauce.
Ingredients:
– 12 oz orecchiette pasta
– 2 large eggplants, cut into 1-inch cubes
– 3 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. Cook orecchiette pasta according to package instructions. Drain and set aside.
4. In a large skillet, sauté chopped onion and minced garlic in olive oil until softened. Add crushed tomatoes and cook for 10-15 minutes, stirring occasionally.
5. Combine roasted eggplant, tomato sauce, and cooked pasta. Season with salt and pepper to taste.
6. Sprinkle Parmesan cheese on top and garnish with chopped fresh basil leaves (if using).
7. Serve immediately.
Cooking Time: 45 minutes
Orecchiette with Spicy Arrabbiata Sauce and Fresh Herbs
Elevate your pasta game with this vibrant Italian recipe that combines the perfect balance of spicy and fresh flavors. Orecchiette’s soft, ear-shaped pockets are filled with a zesty arrabbiata sauce and topped with fragrant herbs for a truly satisfying meal.
Ingredients:
– 12 oz orecchiette pasta
– 2 cups arrabbiata sauce (homemade or store-bought)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– 1 tablespoon extra-virgin olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook orecchiette according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, combine arrabbiata sauce and reserved pasta water. Simmer over medium heat for 5 minutes, stirring occasionally.
3. Stir in chopped parsley and basil. Season with salt and pepper to taste.
4. Add cooked orecchiette to the skillet, tossing to coat with the spicy sauce. If using Parmesan cheese, sprinkle on top and toss to combine.
5. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 15-20 minutes
Summary
Discover the versatility of orecchiette pasta with this collection of 18 delicious recipes. From spicy sausage and broccoli rabe to creamy mushrooms and peas, there’s something for every occasion. Enjoy garlic butter shrimp and lemon, or try your hand at anchovy-based pasta dishes. Pesto lovers will appreciate the green bean and potato combination, while those who prefer creamier sauces will love the gorgonzola and walnut pairing. These recipes showcase the best of Italian cuisine, with plenty of opportunities to add your own twist and make them your own.
