Orecchiette with Sweet Sausage & Arugula

Recently, I joined my first book club, which the LGBTQ+ Alliance Group in my area organized. For our first book we’re reading All Boys Aren’t Blue by George M. Johnson. The Queer discussion and support is such a welcomed relief and I find myself lingering in the video chat long after our official 8pm time is up, and that’s exactly how this luscious plate of pasta morphed into a brunch dish (I just topped it with an egg). Folx have breakfast for dinner, right? So, why not dinner for breakfast?

Ingredients

1 serving dried orecchiette, cooked per pkg directions

1/2 cup reserved pasta water

1 – 2 links sweet Italian sausage

1 – 2 cups baby arugula

1 poached or sunny side up egg

salt and pepper

Method

In a skillet over med high flame brown the sausage until it has cooked completely through and is a bit crispy around the edges, breaking up larger pieces as you do. Reduce flame to low then add the pasta water and simmer about 2 minutes, stirring up all the fond from the bottom of the skillet. Turn off the flame, toss in the cooked orecchiette, and taste. Adjust salt, if needed, and add a generous amount of black pepper. Stir in the arugula then transfer pasta to a serving bowl. Top with the egg and garnish with grated pecorino, if desired. Serve immediately.

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