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Pesto orecchiette with sausage

Pesto orecchiette with sausage


For the homemade pasta dough

  • Place the flour on your working surface and make a well in its center. Add in the eggs, lightly beaten, the olive oil, and the salt. 
  • Mix with a fork, incorporating a little flour at a time. When the dough starts forming and you aren’t able to continue mixing with the fork, start kneading with your hands. 
  • At first, the dough will stick to your fingers but if you knead it constantly for at least 10 minutes, you will see it thickening and getting the desired consistency. If you want, you can make the dough in the mixer, too. 
  • When it’s ready (it will have a velvety texture and it won’t stick to your hands anymore), wrap it in plastic wrap so that it doesn’t dry, and let it rest for 30-60 minutes. 

For the orecchiette

  • Knead the dough on your working surface, shaping 0,5 cm thick ropes and cut them into 0,5 cm long pieces. 
  • Press with your thumb to create a cavity in the pasta, and continue with the next. You want them to look like little discs or miniatures of deep plates. 
  • Add plenty of salted water in a pot and let it come to a boil. 
  • Add in the pasta and boil over medium-high heat until it rises to the surface, for about 2-3 minutes. 
  • Drain the pasta and put aside about 50-70 g of the water where it boiled. 
  • Keep the pasta warm and start preparing the sauce. 

For the sauce

  • In a pot, add the olive oil and sauté the sausage meat for 2 minutes, until it is slightly golden brown. 
  • Add the chili flakes and deglaze with the wine. 
  • Add the pesto, the water you put aside, and the baby spinach. 
  • Simmer for 10 minutes, and when the sauce is reduced almost by half, add the pasta, and simmer for 1-2 more minutes. 
  • Serve the pasta, sprinkling it with grated parmesan, a little finely chopped parsley, lemon zest, salt, and pepper. 


You can serve your pasta with any sauce that you like. However, pesto is considered the perfect sauce for this particular type of pasta.

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Nutrition information per portion

Calories (kcal)
32 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
60 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
45 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
16 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
4 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
34 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
29 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
42 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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