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Orecchiette and Italian Sausage

Orecchiette and Italian Sausage with Summer Squash and Sage Brown Butter

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Recipe Details


A match made in pasta heaven, orecchiette is tossed with Italian sausage, salty cheese, beefsteak tomatoes, and yellow squash. Italian for “little ears,” orecchiette are the perfect shape for scooping up nutty brown butter sauce, sage, and a sprinkling of pecorino cheese. Fair warning: Your kitchen will smell irresistible...


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

Ingredients & Equipment

What we send

  • sage
    1/8 ounce
  • summer squash
    summer squash
  • beefsteak tomato
    beefsteak tomato
  • ground sweet Italian sausage
    12 ounces
    ground sweet Italian sausage
  • orecchiette
    8 ounces
  • unsalted butter
    4 packets
    unsalted butter
  • grated Parmesan
    1/2 cup
    grated Parmesan

What You’ll Need

  • kosher salt
  • black pepper
  • 12" large pot
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Bring a large pot of water to a boil over high heat. Rinse all produce. Thinly slice sage leaves, discarding stems. Halve squash lengthwise and cut crosswise into 1-inch half-moons. Roughly chop tomato. Pat sausage dry with paper towel.
  2. Cook Orecchiette

    Cook Orecchiette

    Season pot of boiling water generously with salt. Stir in orecchiette and cook until al dente, 8-9 minutes. Reserve 1 cup pasta cooking water, then drain pasta and set aside.
  3. Cook Vegetables

    Cook Vegetables

    While orecchiette cooks, heat half of butter in a medium high-sided pan over medium-high heat. When butter is foamy, add squash in a single layer and cook, without moving, until browned on bottom, about 3 minutes. Flip squash and add tomato to pan, season with ¼ teaspoon salt, and cook until tomato is softened and squash is tender, 2 minutes more. Transfer to a bowl and set aside.
  4. Cook Sausage

    Cook Sausage

    Wipe pan from vegetables clean and add remaining butter over medium-high heat. When butter is foamy, add sausage and cook, breaking up with the back of a spoon, until browned, 4-5 minutes. Stir in sage and season with ¼ teaspoon salt.
  5. Season Orecchiette

    Season Orecchiette

    Add orecchiette to pan with sausage, reduce heat to medium, and cook until warmed through, about 2 minutes. Add reserved pasta cooking water 1 tablespoon at a time, scraping up any browned bits from bottom of pan, until sauce is thick and clings to pasta. Remove pan from heat.
  6. Plate Orecchiette

    Plate Orecchiette

    Add vegetables and half of pecorino to pan with orecchiette and stir to combine. Taste and add salt and pepper as needed. Divide between 2 bowls, sprinkle with remaining pecorino, and enjoy your meal!

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