Orecchiette with Sausage, Zucchini and Lemon

Name: Orecchiette with Sausage, Zucchini and Lemon
Prep time: 15 min
Cook time: 15 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 tablespoons (30 ml) lemon juice; Pepper, to taste

Orecchiette is definitely in my top five favourite types of pasta! Here, I present a version with sausage, courgette, peas and lemon. It’s fresh and 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 courgette melts almost completely during cooking, giving the sauce a creamy texture without the need to add cream. The pasta cooking water is also essential in this recipe, helping to create a silky sauce that coats the orecchiette perfectly.

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 tablespoons (30 ml) lemon juice
Pepper, to taste

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Preparation

Heat oil in a large non-stick skillet over a medium-high heat and grill the sausage meat for 5 minutes, breaking it up with a wooden spoon. Remove the sausage meat from the pan, leaving the oil in the pan.
Add the shallots and garlic to the pan and cook for four minutes, stirring frequently.
Deglaze with white wine and cook for one minute. Add the courgette and cook for 4 minutes, stirring occasionally.
Meanwhile, cook the pasta in a large pot of boiling salted water according to the package instructions. Remove 125 ml of the cooking water and then drain the pasta.
Place the peas, sausages and pasta in the pan with the cooking water and stir gently. Add the remaining ingredients and stir for one minute. Serve!