Makes: 6 servings
This is a really easy weeknight dish, that comes together quickly yet has great taste. Orecchiette are shaped like little bowls, and are great with a chunky sauce like this one. If your grocery store doesn't have them, bowtie, penne, or rigatoni pasta works just as well.
Fresh or dried rosemary
Salt and pepper
Medium onion, diced
1 28 oz can
Sweet Italian sausage
Heat the olive oil over medium-high heat in a large, deep-sided saucepan, big enough to hold all of the ingredients, including the pasta. When the oil is hot, add the onions, and cook, stirring occasionally, until the onions are soft, about 4-5 minutes.
Remove the sausage casings and crumble the contents into the pan, breaking up any big pieces with a spoon. Move the pieces around until they're browned on all sides, about 6 minutes or so. Also add the rosemary and a pinch of salt at this point.
While the sausage is browning, start a big pot of water, with a hefty pinch of salt in it. Add the pasta when the water boils, and cook until it's just firm. Orecchiette are small, so they cook relatively quickly, about six minutes. When the pasta is done, drain and set aside.
When the sausage is done browning, pour in the crushed tomatoes, juice and all. Stir to incorporate, bring the sauce to a boil, then reduce the heat to low, so the sauce is just bubbling. Let it simmer for about 10 minutes, but you can reduce this step to just a few minutes if you're in a hurry.
Mix the cooked pasta into the sauce in the pan, making sure to coat all of the pasta with sauce, and break up any pasta that may have clumped together. Cook on low for another minute, add salt and pepper to taste, then mix in half of the parmesan.
Serve in bowls, with the rest of the cheese and parsley sprinkled on top.