Finding Flow in the Kitchen

During the long months of the pandemic, my kitchen became my creative studio — a place to find balance, experiment, and create something beautiful. I’ve always loved taking an existing recipe and adding my own touch, layering flavors with fresh herbs, wine, and simple techniques that transform the dish.

This Orecchiette Pasta with Sausage and Mushrooms began as a simple magazine recipe, but after a few adjustments, it became something truly special. The final version is rich, savory, and full of depth; the kind of meal that feels comforting yet elegant.

Why You’ll Love This Pasta

✅ Bursting with flavor from wine, herbs, and mushrooms
✅ Quick enough for a weeknight, impressive enough for company
✅ Great with a glass of your favorite Washington red wine
✅ Comforting yet bright from fresh basil and arugula

Ingredients

• 2 Tbsp olive oil (divided)
• ⅔ cup thinly sliced shallots
• 3 cloves garlic, thinly sliced
• 1 cup diced portobello mushrooms
• 1 (14 oz) can diced tomatoes (with juices)
• 1 lb sweet Italian sausage, casings removed
• 3 cups low-sodium chicken broth
• 1¼ cups orecchiette pasta
• 1 cup roughly chopped fresh basil leaves
• 1 cup roughly chopped arugula
• ¼ cup finely grated Parmigiano-Reggiano cheese
• A splash of your favorite red wine (plus the rest for dinner!)

Step-by-Step Instructions

1. Cook the Sausage
   Heat 1 Tbsp olive oil in a large stainless-steel skillet over medium heat. Add the sausage and break it into small pieces as it cooks. Stir regularly until browned and no pink remains.
2. Cook the Pasta
   While the sausage cooks, bring a pot of salted water to a boil. Add the orecchiette and cook for about 8 minutes, until al dente. Drain and set aside.
3. Deglaze the Pan
   Remove the cooked sausage from the skillet. Add a splash (2–3 Tbsp) of red wine to deglaze the pan, scraping up all those flavorful brown bits. Set the skillet back on the heat.
4. Sauté Aromatics and Mushrooms
   Add the remaining Tbsp of olive oil, then the shallots and garlic. Sauté for 2–3 minutes until fragrant. Add the mushrooms and cook for another 3 minutes, stirring occasionally.
5. Build the Sauce
   Stir in the fresh basil for 30 seconds, then add the diced tomatoes (with juices), 1½ cups of chicken broth, and the cooked sausage. Stir and simmer for 2 minutes.
6. Add Pasta & Broth
   Add the orecchiette and the remaining 1½ cups of chicken broth. Simmer for 5 minutes, stirring frequently, until the sauce thickens slightly and coats the pasta.
7. Finish & Serve
   Stir in the arugula just before removing from heat. Serve immediately, topped with Parmigiano-Reggiano and a glass of that same red wine you used to cook.

Pro Tips

Wine pairing: This dish pairs beautifully with a Washington Sangiovese or Barbera, both of which complement the herbs and sausage without overpowering the mushrooms.
Make it creamy: Add a splash of cream or mascarpone for a richer sauce.
Add heat: For a spicier version, use hot Italian sausage or add red pepper flakes.