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Orecchiette Pasta with Sausage Sundried Tomatoes Basil and Scrambled Eggs Recipe Video
|Sausage ball||1 Pound|
|Olive oil||2 Teaspoon|
|Sundried tomatoes||2 Tablespoon|
|Garlic||1⁄4 Cup (4 tbs), finely chopped|
|Orecchietta pasta||1 Packet|
|Pasta water||1⁄2 Cup (8 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Egg||2 , scrambled|
|Basil||1 Cup (16 tbs)|
|Red flakes||1 Dash|
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.