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Orecchiette Pasta with Sausage, Marinara & Rapini

Author: NORR
Serves: 4-6

This quick and easy recipe combines our housemade sausages and hearty marinara sauce for a quick, easy, and delicious dinner.

This quick and easy recipe features our housemade sausage and hearty garden marinara sauce. Wonderful for a quick, easy, and filling dinner. This recipe is incredibly simple but don’t let that fool you, it packs a tremendous punch in flavor and is a recipe that anyone will love.


½ tablespoon chili flake,
¼  cup Zupan’s Organic Olive Oil
4 each Zupan’s Sun-Dried Tomato & Basil sausages or other favorite sausage variety
1 ½ cup cremini mushroom
½ teaspoon salt
½ teaspoon ground black pepper
2 shallots, finely minced
1 tablespoon garlic
2 bunch rapini, trimmed and blanched, rough chopped
2 jars (24oz) Zupan’s Garden Marinara
1 pound dried or fresh Orecchiette pasta (pre-cooked)

Zupan’s Organic Olive Oil as desired
¼ cup Italian parsley, picked into small leaves
3 tablespoons oregano leaves, fresh
½ cup pecorino, optional


  1. Preheat the oven to 425 degrees F. 
  2. In a large rondo or cast iron over medium heat add the chili flake and toast for several seconds, add olive oil and increase heat to medium-high. Add sausages and brown, then turn over and allow to cook for 4-5 minutes. 
  3. Remove the sausages from the pan, add the mushrooms, and season with salt and pepper, saute for 4-5 minutes. Add shallots, garlic and cook for an additional 2 minutes. 
  4. Add rapini and stir. Then follow with the cooked pasta and ½ the marinara, toss very well. Add remaining marinara and barely toss then place the sausages back onto the pasta dish and cover with the lid. 
  5. Bake for 15 minutes. 
  6. Remove from the oven and finish with olive oil, parsley, oregano, and pecorino. Serve family-style or plate up for individual portions.