Orecchiette with Sausage, Corn, Jalapeño and Asparagus

I get this wonderful magazine called Martha Stewart Living every month (a. thanks, Jamie and b. sorry, Mom) and besides oogling at the ridiculous and supposedly “do-it-yourself” crafts that only housewives have the time for, I like to look at the food.  This is loosely based off of a recipe from Martha from the June 2013 issue.  I added mushrooms and asparagus because why not?

Orecchiette with Sausage, Corn, Jalapeño and Asparagus

  • salt and pepper
  • orecchiette
  • hot Italian sausage
  • butter
  • jalapeño
  • mushrooms (I used oyster mushrooms)
  • asparagus
  • FRESH corn kernals (aka cut them off the cob)
  • sour cream
  • cilantro

Start by browning your sausage in a dutch oven.  You want the uncooked stuff and remove it from the casing.  Unfortunately the market I went to didn’t have any uncooked Italian sausages so I got stuck with the already cooked and let’s be real:  I’m too lazy to go to a SECOND grocery store so it is what it is.  I’m just heating it up here.


Once your sausage is brown (or in my case just heated through), put the sausage on a plate and set aside, drain some of the fat and add 2 tablespoons of butter.  Slice the jalapeños reeeeal thin and add to the pan, cooking for a minute or so.


Oyster mushrooms are gnarly!

Add the mushrooms and corn and cook until the kernels get nice and yellow and the peppers are soft, about 5 minutes.


Add the asparagus!

Once the asparagus has softened up a little, add the pasta and enough pasta water to form a buttery sauce to coat everything.  Season with salt and pepper to taste.


Serve with some fresh cilantro leaves and a dollop of sour cream.  I mixed it allll up so the sour cream melts into the sauce.  Om nom nom.

Now stuff your face!

Now stuff your face!

One thought on “Orecchiette with Sausage, Corn, Jalapeño and Asparagus

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