Sausage and Cherry Tomatoes Orecchiette Recipe
Orecchiette with sausage and cherry tomatoes is a classic Italian pasta dish that feels rustic yet full of flavor. The name “orecchiette” means “little ears,” and this pasta shape holds sauce beautifully.
When paired with juicy cherry tomatoes and savory Italian sausage, it creates a dish that’s comforting, colorful, and easy to love. You don’t need fancy techniques to make it: just fresh ingredients, a good pan, and a little time.
This recipe combines the sweetness of tomatoes, the richness of sausage, and the tender texture of pasta. Garlic, olive oil, and fresh herbs balance the flavors, making the sauce shine.
The dish cooks quickly, making it perfect for weeknight dinners yet elegant enough for guests. You can serve it as a main course with crusty bread or pair it with a simple salad.
Home cooks love orecchiette pasta because it captures every bit of the sauce. The sausage adds depth, while the tomatoes burst with freshness. This combination highlights the best of Italian cooking—simple, seasonal, and satisfying.
If you’re looking for an easy pasta recipe with big flavor, this orecchiette with sausage and cherry tomatoes will become a favorite at your table.
Orecchiette with Sausage and Cherry Tomatoes Recipe
Ingredients
- 1 pound orecchiette
- ¼ cup extra-virgin olive oil
- ¾ pound sweet Italian sausage without casing
- 1 pint cherry tomatoes washed and halved
- ½ teaspoon crushed red pepper
- Salt to taste
- 2 ounces aged provolone cheese shredded (I used Parmesan)
Instructions
- Bring a large pot of salted water to a boil and cook the orecchiette pasta until al dente, but be sure to reserve ¾ cup of the pasta water to help make the sauce.
- While the pasta is cooking, heat up a tablespoon of olive oil in a large sauté or frying pan large enough to hold the pasta and sauce. When the oil is hot, add the sausage in 1 inch pieces and cook until browned on all sides and cooked through. This should take about 8 minutes. Transfer the sausage to the plate lined with paper towel.
- Add another 2 tablespoons of the olive oil to the pan, raise the heat to medium high and as soon as it gets hot, add the tomatoes and crushed red pepper.
- While the tomatoes are cooking, use the back of a slotted spoon to press down on them until they are slightly softened. This should take about 5 minutes.
- Now add the reserved pasta water, scrape up any brown bits of sausage and cook over medium heat until the liquid is reduced by half. Keep using the back of a slotted spoon to crush the tomatoes. This should all take about 6 minutes.
- Add the pasta back to the pan along with the reserved sausage and the remaining tablespoon of extra virgin olive oil. Mix this all-together using your slotted spoon until the pasta is coated with sauce and olive oil.
- Remove the pan from the heat, stir in the cheese and serve right away in warm pasta bowls along with any side dishes.
Notes
Tips for Success
- Salt the pasta water generously – It should taste like the sea. This is the only chance to season the pasta itself.
- Reserve the pasta water – Don’t forget it! The starchy water helps emulsify the sauce and gives it a silky texture.
- Cut sausage evenly – Bite-sized pieces cook faster and brown more evenly, adding great flavor.
- Brown, don’t overcrowd – Give the sausage space in the pan so it sears instead of steams.
- Use ripe cherry tomatoes – The sweeter they are, the better the sauce. Slightly wrinkled ones are perfect for cooking.
- Crush gently – Press the tomatoes just enough to release juice but keep some chunks for texture.
- Scrape the brown bits – Deglazing with pasta water captures the sausage flavor stuck to the pan.
- Taste as you go – Adjust salt and spice after the sausage and cheese are added; both add seasoning.
- Add cheese off heat – Stirring in provolone or Parmesan after cooking keeps it creamy, not clumpy.
- Serve immediately – Orecchiette absorbs sauce quickly, so enjoy it fresh before it dries out.
Side Dishes & Wines That Pair Well With This Pasta Dish
| Category | Name | Description | Why It Pairs Well |
|---|---|---|---|
| Side Dish | Garlic Bread | Crusty bread brushed with garlic and olive oil. | Perfect for soaking up the tomato and sausage sauce. |
| Arugula Salad | Peppery greens tossed with lemon and olive oil. | The fresh bite balances the richness of the pasta. | |
| Arugula Salad | Seasonal vegetables roasted with herbs. | Adds earthy flavors and extra color to the meal. | |
| Caprese Salad | Tomatoes, mozzarella, and basil with balsamic. | Highlights the tomato flavors in the pasta. | |
| Sauteed Broccoli Rabe | Bitter greens sautéed with garlic and chili flakes. | A traditional Southern Italian pairing with orecchiette. | |
| Wine | Chianti Classico | Medium-bodied red with cherry and earthy notes. | Complements the sausage and tomato flavors. |
| Primitivo | Rich Southern Italian red with ripe fruit. | Stands up to the spice and richness of the dish. | |
| Barbera | Italian red with bright acidity and soft tannins. | Balances the oil and cheese while refreshing the palate. | |
| Sauvignon Blanc | Crisp white with citrus and herbal notes. | Lightens the meal and pairs well with fresh tomatoes. | |
| Vermentino | Dry Italian white with mineral and floral hints. | A refreshing choice that enhances the olive oil and herbs. |
Orecchiette Pasta
Orecchio is the Italian word for ear, and the suffix “etto” means small. Translated, orecchiette means small ear because someone thought that’s what this small pasta from southern Italy looked like.
One of my favorite recipes featuring orecchiette is from Chef Ricco DeLuca called Orecchiette with Broccoli Rabe. Check it out!
10 Responses
i have made a version of this for years. it’s not as purely italian, but i like it.
first, i add a clove or 2 of garlic (depending on size of clove) and cook that w/the sausage. next, i sub out the parm and use smoked cheddar instead. also i stir in some steamed, al-dente broccoli rabbe when the cooked pasta is added in.
This looks good. I like the quickness of the meal. I’m sure there are different ways of making this dish but the main thing is to enjoy it!!
I have always loved sausage and pasta together. Last time I made something similar, I tried an organic sausage and it was amazingly good. The quality was excellent and it didn’t cost much more. I got it at the supermarket, but it was definitely a step up on the traditional supermarket sausage.
I’m with DAN…I can’t imagine making this recipe without GARLIC…I have also made this with different pastas..delish!! Love the broccolli rabe also 😉
i use nawlins sausage pickled red jalapenos rotini pasta evoo n a few secret seasons its greeeeeat
i call that recipe cajun glory
I love orecchiette–it’s a fun shape that holds onto lots of sauce. I see you’re going to do something w/bucatini soon. That’s another of my fave shapes–you can use it like a straw! 🙂
As others have said, I love the simplicity of the dish and organic, sausage from pasture-raised pork is always welcome on my plate.
Couldn’t find provolone or Italian sausage so used a British caramelized red onion + pork sausage, and manchego. Wrong countries but still a great result.
I found I needed to pick out the tomato skins towards the end of cooking. Or was I supposed to skin them beforehand?
Hi John, the skins on cherry tomatoes are very thin so no you didn’t have to skin them before hand. I’m surprised they came off since you cook this dish rather quickly. Thanks for your comments.
I actually made this two nights ago and have been eating this for 2 nights. VERY DELICIOUS! Thank you for the post and photos.