Take out a large, sturdy pot (like a dutch oven) and heat the
Olive Oil (1 dash)
over medium-high heat. Brown the
Sweet Italian Sausages (1 lb)
and crumble it up, for a few minutes.
Once browned, add in
Sun-Dried Tomatoes (1 jar)
Cremini Mushrooms (8 oz)
Garlic (6 cloves)
. Let them soften and get fragrant for a couple of minutes.
Pour in the
Red Wine (3 Tbsp)
and let it cook off for another 5 minutes or so. While it all cooks together, season it to taste with
Salt (2 pinches)
Crushed Red Pepper Flakes (2 pinches)
In the meantime, boil water in a big pot then generously salt it. Add the
Orecchiette Pasta (1 lb)
and cook for 4-5 minutes, or until tender.
When it has cooked for a few minutes, scoop out 3/4 cup of the pasta cooking water. Pour it into the pot of sausage and veggies, along with
Grated Parmesan Cheese (1/2 cup)
. They will emulsify together to form a sauce.
Drain the pasta when it's tender and toss it into the pot with the sausage and mushroom mixture. Stir thoroughly.
Serve immediately and enjoy!