Orecchiette & Pork Sausage

with Zucchini in Brown Butter

Tonight, we brighten up orecchiette pasta, pairing it with fresh tomato, zucchini and savoury sausage meat. A handful of Grana Padano cheese completes this generous and satisfying meal.

Cooking time20 minutes


Calories950 / serving

Nutrition per serving:
  • Total Fat: 47g
  • Sugars: 7g
  • Saturated Fat: 20g
  • Protein: 43g
  • Sodium: 1470mg
  • Fibres: 6g
  • Total Carbs: 88g

Allergens: Eggs, Milk, Wheat

We will send you:

  • 300g Mild Italian pork sausage meat
  • 1 Tomato
  • 1 Zucchini
  • 225g Orecchiette
  • 30g Vegetable demi-glace
  • 25g Grana Padano (contains rennet)
  • 9g Alla Romana spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

You will need:

  • Medium pot
  • Large high-sided pan
  • Large pan
  • Strainer
  • Olive oil
  • 2 or 4 tbsp Butter
  • Salt & pepper



Boil the pasta

Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and boil, 9 to 11 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta.


Mise en place

While the pasta boils, halve the zucchini lengthwise; cut into ⅓ inch half-moons. Medium-dice the tomato.


Cook the sausage meat

While the pasta continues to boil, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the sausage meat and cook, breaking up the meat with a spoon, 6 to 8 minutes, until cooked through and golden brown.


Sauté the vegetables in brown butter

While the sausage meat cooks, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, stirring constantly, 2 to 3 minutes, until the butter begins to brown (be careful not to overcook, as the butter can burn easily). Add the zucchini and sauté, stirring occasionally, 2 to 3 minutes, until beginning to brown. Add the tomato; season with the spice blend and S&P. Sauté, 2 to 3 minutes, until the tomato has softened.


Finish & serve

To the pan of sausage meat, add the cooked pasta and sautéed vegetables. Add the demi-glace, ½ the Grana Padano and ½ the reserved cooking water. Stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Season with S&P to taste. Divide the finished pasta between your plates. Garnish with the remaining Grana Padano. Bon appétit!

Health Canada recommends cooking Ground pork to a minimum internal temperature of 71°C