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Orecchiette Pasta with Sausage, Bell Pepper and Broccoli

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Ingredients

  • 1 pound gluten free orecchiette pasta
  • 1 head broccoli, cut into bite-size pieces
  • 6 tablespoons ghee, divided
  • 8 ounces fresh chorizo or other sausage, cut into small pieces (make sure it’s gf)
  • 2 bell peppers, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Celtic sea salt
  • 1/2 cup toasted gluten free bread crumbs (2 pieces of gluten free bread toasted, then processed in the food processor or blender until fine crumbs)
  • 1/2 cup grated Pecorino Romano cheese

Details

Preparation

Step 1


Bring a large pot of water to boil. Cook pasta according to package directions. During the last minute of cooking, add the broccoli. Cook until bright green. Drain.

Meanwhile, melt 2 tablespoons ghee in a large skillet. Cook sausage in ghee over medium heat until golden brown on the edges, about 5-8 minutes. Remove sausage and melt remaining ghee. Add bell peppers and onions. Sauté for 10-15 minutes until they turn golden brown on the edges. Make a well in the center of the pan and add garlic and salt. Cook until fragrant, about 45 seconds, then stir into the rest of the mixture. Add pasta, broccoli, and bread crumbs and toss. Season to taste with sea salt. Sprinkle with cheese before serving.

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