Orecchiette Pasta with Sausage Sundried Tomatoes Basil and Scrambled Eggs Recipe Video

The first time I learned of Orecchiette was when I worked at an Italian restaurant in Los Angeles called Stomboli! It was owned by a man named Frank Mele' and he was from Bari, in the north of Italy. The pasta originates from Puglia which is Southern Italy. In Italian the word orecchio means ear. The Orecchiette is bowl shaped and about the size of a nickel. When you use Orecchiette try to find a superior brand as you can find Orecchiette in the stores but what you are looking for is Orecchiette that has cuts on the bowl shaped bottom of this pasta as this helps the Orecchiette hold the sauce you use and Orecchiette that is smooth on the bottom is just not as good! Try this Pasta Orecchiette today!


Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings1
Main IngredientHealthy,


 Sausage ball1 Pound
 Olive oil2 Teaspoon
 Sundried tomatoes2 Tablespoon
 Garlic1⁄4 Cup (4 tbs), finely chopped
 Oregano2 Tablespoon
 Orecchietta pasta1 Packet
 Pasta water1⁄2 Cup (8 tbs)
 Beef stock1 Cup (16 tbs)
 Egg2 , scrambled
 Basil1 Cup (16 tbs)
 Red flakes1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 2959 Calories from Fat 1538

% Daily Value*

Total Fat 171 g263.3%

Saturated Fat 62.2 g311.2%

Trans Fat 0 g

Cholesterol 675 mg

Sodium 5981.3 mg249.2%

Total Carbohydrates 249 g83.2%

Dietary Fiber 24.8 g99.1%

Sugars 21.3 g

Protein 128 g256.2%

Vitamin A 82% Vitamin C 69.9%

Calcium 68.2% Iron 129.6%

*Based on a 2000 Calorie diet


1.Finely chop garlic and prepare scrambled eggs before hand.

2.Heat a pot on medium heat and add some olive oil to it.
3.Once heated, add the sausages and let it cook for sometime.
4.Add the sun dried tomatoes for color and flavor.
5.Throw in the finely chopped garlic and keep stirring as it cooks.
6.Now add the oregano and let it cook for a bit.
7.Cook the pasta on a different pot for a few minutes.
8.Once the pasta is cooked, add the pasta to the sausages and then add pasta water and beef stock to it.
9.Add eggs and basil leaves for that cheesy texture and flavor.

10.Serve the pasta hot by sprinkling some chilly flakes for adding an extra twist to the dish.