Try this sausage orecchiette recipe, adapted from Posh Pasta by Pip Spence, then check out our sausage pasta bake and more orecchiette recipes. You can swap out the cavolo nero for savoy cabbage or spinach, and the lentils for haricot or cannellini beans.


  • 3 herby pork sausages
  • ¼ tsp dried chilli flakes, crushed, plus extra to serve
  • 1 tsp fennel seeds
  • ½ lemon, grated zest only, plus extra to serve
  • 1 tbsp olive oil
  • 200g orecchiette
  • 2 cloves garlic, crushed
  • 100g cavolo nero, leaves torn from the stalks and finely sliced
  • 100g pre-cooked brown or green lentils, drained
  • 40g (drained weight) sun-dried tomatoes in oil, chopped
  • 150ml hot chicken stock


  • STEP 1

    Squeeze the sausages out of their skins into a bowl and sprinkle over the chilli flakes, fennel seeds and lemon zest. Mix everything together and put to one side.

  • STEP 2

    Put a large frying pan over a medium heat, then add the oil and sausage mixture. Fry, breaking it down with a wooden spoon into little pieces, for 5-10 minutes or until crisp and golden. Scoop out onto a plate with a slotted spoon, leaving behind any fat for later, and leave to one side.

  • STEP 3

    Cook the orecchiette in a large pan of boiling, salted water following pack instructions.

  • STEP 4

    While the orecchiette is cooking, put the frying pan back on the hob and add the garlic. Add the cavolo nero and stir-fry for 1-2 minutes. Scatter over the lentils and sun-dried tomatoes, and toss together. Pour in the hot stock.

  • STEP 5

    Drain the orecchiette, reserving a cupful of cooking water, and add to the pan with the sausage mixture.

  • STEP 6

    Toss together, with a little of the reserved pasta water, if needed, and season to taste. Spoon into serving bowls, grate over a little more lemon zest and sprinkle with extra chilli flakes.

This recipe is adapted from Posh Pasta by Pip Spence (£12.99, Quadrille). Photographs by Faith Mason.

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