Orecchiette with Sausage, Sorrel or Arugula & Miso
This vibrant Orecchiette with Sausage, Sorrel (or Arugula), and Miso is a delightful twist on a classic pasta dish. The savory crumbled sausage and fragrant garlic form a rich base, brightened by the peppery notes of fresh sorrel or arugula. The unexpected addition of miso paste lends a unique umami depth, creating a flavorful and satisfying meal that's both comforting and exciting.
Ingredients
1 lb orecchiette pasta
4 tbsp olive oil, divided
1 lb sweet or spicy Italian sausage, casings removed
3 garlic cloves, minced
2–3 tbsp white or yellow miso paste
2–3 cups chopped sorrel or arugula
½ tsp red pepper flakes (optional)
2–3 tbsp unsalted butter
Salt & pepper, to taste
Reserved pasta water
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook orecchiette until al dente. Reserve 1 cup of pasta water before draining.
Brown the Sausage: Heat 1 tbsp olive oil in a large skillet over medium heat. Add sausage, breaking it up, and cook until browned and cooked through, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving fat in the pan.
Sauté Garlic & Miso: Lower heat to medium-low. Add another tbsp olive oil if needed, then garlic and red pepper flakes. Cook for 30 seconds.
In a small bowl, whisk miso with a few tablespoons of hot pasta water until smooth, then stir into the skillet.
Add Greens: Stir in chopped sorrel or arugula. Cook just until wilted, about 1–2 minutes. Return sausage to the skillet.
Bring It Together: Add drained pasta and 2–3 tbsp butter. Toss everything together, adding reserved pasta water a splash at a time to form a glossy, silky sauce that coats the orecchiette.
Taste & Adjust: Taste before adding salt—miso and sausage may be enough. Add pepper to finish.
