Orecchiette with sausage, zucchini and lemon

Name: Orecchiette with sausage, zucchini and lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 tablespoon (15 ml) olive oil; 4 Toulouse sausages, casings removed; 1/2 cup (60 g) finely chopped French shallots; 2 garlic cloves, minced; 1/4 cup (60 ml) white wine; 2 zucchini, grated; 1 cup (150 g) frozen peas, thawed; 1/2 teaspoon (2.5 ml) salt; 400 g orecchiette; 1/2 cup (125 ml) cooking water; 1/4 cup (25 g) vegetable or regular Parmesan cheese; Zest of 1 well-washed lemon; 2 tablespoon (30 ml) lemon juice; Pepper, to taste; 1/2 cup (125 ml) finely chopped fresh mint

The orecchiette are definitely in my top 5 favorite pastas! Here, I propose a version with sausage, zucchini, peas and lemon. It’s fresh, light and quick to prepare, perfect for spring! The freshness of the mint makes ALL the difference!

Servings: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

See the recipe

Good to know

The grated zucchini melts almost completely during cooking, adding a creamy texture to the sauce without the need to add cream. The pasta cooking water is also essential in this recipe: it helps create a silky sauce that coats the pasta perfectly. orecchiette.

Frequently asked questions

This sauce and sausage pieces also go well with fusilli, rigatoni or penne.

Absolutely! This recipe works well with mild, strong, Toulouse or chicken Italian sausages.

Yes, but it’s best when freshly prepared. If you’re reheating it, add a splash of water or broth to thicken the sauce.

Ingredients

1 tablespoon (15 ml) olive oil
4 Toulouse sausages, casings removed
1/2 cup (60 g) finely chopped French shallots
2 garlic cloves, minced
1/4 cup (60 ml) white wine
2 zucchini, grated
1 cup (150 g) frozen peas, thawed
1/2 teaspoon (2.5 ml) salt
400 g orecchiette
1/2 cup (125 ml) cooking water
1/4 cup (25 g) vegetable or regular Parmesan cheese
Zest of 1 well-washed lemon
2 tablespoon (30 ml) lemon juice
Pepper, to taste
1/2 cup (125 ml) finely chopped fresh mint

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Preparation

In a large non-stick skillet, heat oil over medium-high heat and grill sausage meat for 5 minutes, breaking it up with a wooden spoon. Remove the sausage meat from the pan, making sure to keep the oil in the pan.
Add the shallots and garlic to the pan and cook for 4 minutes, stirring often.
Deglaze with white wine and cook for 1 minute. Add the zucchini and cook for 4 minutes, stirring occasionally.
In a large pot of boiling salted water, cook pasta according to package instructions. Remove 1/2 cup (125 ml) cooking water and drain pasta.
Add the peas, sausages, pasta, and cooking liquid to the skillet and stir gently. Add the remaining ingredients and stir for another minute. Serve!