Spicy Calabrian Chili Sausage Orecchiette

Ingredients

Pasta & Protein

12 oz orecchiette pasta

1 lb Italian sausage (mild or spicy), sliced or crumbled

Vegetables

2 cups fresh spinach

1 cup cherry tomatoes, halved

1 cup mushrooms, sliced

1/2 cup roasted red peppers, sliced

1/2 onion, thinly sliced

3 cloves garlic, minced

Sauce

1 1/2 cups heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella

1–2 tbsp Calabrian chili paste (adjust to spice level)

1/2 cup reserved pasta water

2 tbsp olive oil

Salt & black pepper, to taste

Instructions

1. Cook the Pasta

Bring salted water to a boil

Cook orecchiette until al dente

Baked French Onion Dip

Casual Walking Taco Casserole

Colorado Green Chili Stew and Homemade Tortillas

Reserve 1/2 cup pasta water, then drain

2. Cook the Sausage

Heat olive oil in a large skillet over medium heat

Add sausage and cook until browned and slightly crispy

Remove and set aside

3. Sauté the Vegetables

In the same pan:

Add onions → cook until soft

Add mushrooms → cook until browned

Stir in garlic → cook 30 seconds

Add roasted red peppers and tomatoes → cook 2–3 minutes

Toss in spinach → cook until wilted

4. Build the Cream Sauce

Lower heat and pour in heavy cream

Stir in Calabrian chili paste

Add Parmesan and mozzarella → stir until melted and smooth

Season with salt & pepper

If too thick, add reserved pasta water gradually

5. Combine Everything

Add cooked pasta and sausage back to the pan

Toss until everything is coated in sauce

Simmer 1–2 minutes to let flavors blend

6. Finish & Serve

Top with extra Parmesan

Optional: drizzle olive oil or sprinkle chili flakes