Orecchiette with Sausage And Cream
June 1st, 2010|Filed Under Pasta, Recipes

PinExt Orecchiette with Sausage And Cream

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Salam Aleikum! Not sure about you, but I love when the subject of religion comes up at dinner.  The second someone finds out you’re not Catholic or Jewish you get stoned with questions about your faith. So when I tell people I was raised Muslim the first question I get is “do you pray five times a day?” I don’t. So the next question is usually how can I call myself a Muslim? Really? I then ask them if they’re still virgins and saving themselves for marriage. Anyway, I’m getting pissed off right now so let me shut up before I end up like Theo van Gogh.

It’s so weird, I’m 31 years old and will not eat pork in front of my parents or even order it if they’re in the same state. They really messed me up. I’ll drink and gamble without flinching, but frying up some bacon feels like a ticket to hell. It’s as if the spirit of Mohammed transcends to my frying pan and squeezes my heart. It’s either Allah sending me a stern warning or my pulmonary valve clogging up. So when my parents go away, it’s on!  I put Babe in the DVD player, call up the butcher and order anything that squeals.

I’ve been making this in the closet for a few years now. My friends love it, but I rarely get a chance to make it. The taste from the sausage with the cream cheese creates a unique flavor that is seriously mouth watering. Is this really worth a Fatwa from my father? You decide.

Recipe: Orecchiette With Sausage And Cream


  • 1/3 Cup Olive Oil
  • 2/3 Large White Onion – Diced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 4 cloves of Garlic – Minced
  • 1 to 1.25 pounds Sweet Italian Sausage (about 4)
  • 3/4 Cups Chardonnay
  • 4oz Cream Cheese
  • 3/4 Cups Half and Half
  • 1 Pound Box Orecchiette


  1. In a large pan add the olive oil, salt, pepper and onions and cook on medium heat for 10 minutes. After 10 minutes add the garlic and cook until all the onions are translucent. While the onions are cooking remove the meat from the sausage casings and discard the casings. Pour the onion mixture in a bowl and turn the heat on high. Without adding any oil add the sausage meat to the pan and brown for 10-12 minutes. Use a large fork to break up the meat as it cooks. When the meat is all browned, add the onions and the Chardonnay. Cook for about 7 minutes until the wine has reduced by half. Next add the cream cheese and cook until completely melted, add the half and half and cook for 7 more minutes. Before serving, cook the Orecchiette as directed and toss with the sauce. Serve with grated Parmesan cheese.

Number of servings (yield): 4

Meal type: dinner

Microformatting by hRecipe.

8 Responses to “Orecchiette with Sausage And Cream”

  1. Krista says:

    Oh my god, those little ears are perfect for holding cream sauce! Totes worth the fatwa, but then I’m on the liberal side.

  2. Donna says:

    OMG I was waiting for you to reveal the secret to this dish. . . (like 3 years in waiting). . . dammit why do you have to publish this at the beginning of bikini season?

  3. Mary says:

    Is there a certain brand, butcher or distributor that you like to get your Italian sausage from? (or are we protecting them from your dad’s fatwa?)

  4. Kermit Al-Zarkawi says:

    I love my religion, but I figure, since I go down on my girlfriend regularly, I might as well eat some pig that tastes good. Besides, I’m a fuckin frog!

  5. rosh says:

    LOL @ fatwa from dad :) Thanks for the recipe, it reads a pretty easy thing to do. I might do it with fish or some good ‘ol halal chicken. Not as brave! :)

  6. Roberto says:

    now thats reeeeaaaalll comfort food!

  7. Suze says:

    This dish is so incredible! Pretty easy to make, and tastes so delicious…it blew my mind. Keep them coming, Petrit! ;)

  8. Gerard says:

    I made this for dinner tonight, and it made for a very awesome start to the work week! I commend you on your expert marriage of sausage and cream.

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