Ingredients
1 pound sausage casing removed
1/2 tsp chili flakes
3 tbs extra virgin olive oil
1 shallot diced
1/2 cup onion diced
1 green pepper chopped
1 red pepper chopped
3 cloves garlic minced
1/2 cup white wine
2 tablespoons of tomato paste
1 cup homemade pork stock reduced in half
1 cup boxed chicken stock
1 half Mozzarella cubed
1 tablespoon each minced parsley and basil
1 package orecchiette pasta
Preparation
Bring a pot of salted water to a boil for pasta. Sauté sausage with chili flakes and a little bit of olive oil. Set aside when it’s browned. In a sauté wok, or pan sauté, heat up the olive oil and sauté the next 5 ingredients on medium heat until slightly golden. Add the wine and pasta and simmer until wine is almost evaporated. Add the stocks and sausage while reducing heat to low simmer for 10-15 minutes. Meanwhile, cook pasta for 8-10 minutes until al dente. Save a cup of pasta water before draining the pasta. Toss the pasta with the sauce, Mozzarella cheese, and the herbs. Serve with grated parmesan cheese
