Using a food processor or by chopping really finely, make a salsa out of some peeled garlic, half a red onion, Italian parsley, and oil. After combined, put the mixture on a pan over medium heat.
Bring a pot of salted water to a boil and add the orecchiette pasta
Steam your broccoli and peas using a vented pot top over some boiling water. Remove them when they are softened and tender, a fork should be able to easily pass through the broccoli with little resistance.
Add the sliced tomatoes to the sauce mixture and continue to cook over medium-low heat, careful not to burn the vegetables. Let the oil infuse with the flavours of the tomato for a few minutes, and then add a splash of white wine to the pan.
Add a pinch of oregano, and optionally add a pinch of crushed hot chili peppers to give the dish a kick. Also add the sliced Capital Turkey Sausage.
When the pasta is cooked to your desired “doneness”, strain and transfer to a large bowl to mix. Don’t worry about getting every last drop of water out of the pasta, as the starch in the water will help the sauce stick to the pasta later.
Mix together the cooked pasta, steamed veggies, and sauce mixture in a large serving bowl, and season with salt & pepper to taste.
Top with grated Italian blend cheese, and serve.
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