Orecchiette with Sausage and Fresh Tomato
1 pound orecchiette pasta
1 tablespoon olive oil
3/4 pound of mild Italian sausage
1 cup diced in large chunks fresh tomatoes
2 ounces aged Parmigiano Reggiano
In a large pot of boiling salted water cook the orecchiette pasta until they are al dente. Drain and reserve ¼ cup of the cooking water.
Separate the Italian sausage into small bite-size chunks and add them to a large skillet. Cook on medium-high heat until nicely browned and cooked through. About 6-8 minutes. Using a slotted spoon, transfer the sausage to a plate. Discard all excess grease released from the sausage.
Return the skillet to the stove and add 1 tablespoon of the olive oil and add the tomatoes. Cook the tomatoes and. cook over medium-low heat. The tomatoes are ready when soft but not falling apart.
Cook until the liquid is reduced by half and the tomatoes are nearly broken down about 5 minutes.
Add the pasta to the skillet along with the cooked sausage and stir until the pasta is well coated. Add some of the cooking. water if too dry.
Remove from the heat and stir in the shredded Parmigiano cheese.
Transfer to bowls and serve right the way.