Crispy sausage orecchiette

Crispy sausage orecchiette

  • serves 2
  • Easy

Look for herby sausages that are already well-seasoned, so that you only need a few extra ingredients (including all-important fennel seeds) to make up a hearty plate of food


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.



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


  • 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.

Head here for more orecchiette recipes

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Nutritional Information

  • Kcals 644
  • Fat 16.1g
  • Saturates 4g
  • Carbs 89.9g
  • Sugars 12.2g
  • Fibre 11.4g
  • Protein 29g
  • Salt 1.1g