Orecchiette Pork Sausage Bolognese

🥘 Ingredients

• Italian pork sausage
  18 oz
• Italian seasoning
  2 tsp
• Parmesan cheese (half)
  ½ cup
• basil
  1 oz
• butter
  2 tbsp
• carrot
  6 oz
• chicken stock concentrate
  2 unit
• olive oil
  1 tsp
• orecchiette pasta
  12 oz
• pepper
• roma tomato
  2 unit
• salt
• tomato paste
  3 oz
• water
  1 c
• yellow onion
  2 unit

🍳 Cookware

• medium pot
• strainer
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim, peel, and dice carrot into ¼-inch pieces. Halve, peel, and dice yellow onion . Remove Italian pork sausage from casing; discard casing.

   carrot: 6 oz, yellow onion: 2 unit, Italian pork sausage: 18 oz
2. 

   2

   Once water is boiling, add orecchiette pasta to pot. Cook, stirring occasionally, until al dente, 13-15 minutes ( ⏱️ 15 minutes ). Drain in strainer and set aside.

   orecchiette pasta: 12 oz
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot and onion. Cook, stirring, until softened, 6-8 minutes ( ⏱️ 8 minutes ). Add Italian seasoning and season with salt and pepper . Meanwhile, dice roma tomato . Pick basil leaves from stems; roughly chop leaves and discard stems.

   olive oil: 1 tsp, Italian seasoning: 2 tsp, salt, pepper, roma tomato: 2 unit, basil: 1 oz
4. 

   4

   Push carrot and onion to one side of pan. (TIP: Depending on the size of your pan, you may need to set veggies aside in a small bowl.) Add sausage to empty side (and a drizzle of olive oil if pan seems dry). Cook sausage, breaking up meat into pieces, until browned and cooked through, 4-6 minutes ( ⏱️ 6 minutes ). (TIP: Carefully pour out any excess grease in pan.) Add tomato (return veggies to pan now if set aside); cook, stirring occasionally, until softened, 1-2 minutes ( ⏱️ 2 minutes ). Season with salt and pepper.
5. 

   5

   Add tomato paste and stir until well combined, 30-60 seconds ( ⏱️ 60 seconds ). Stir in water (1½ cups for 4 servings) and chicken stock concentrate . Bring to a boil, then reduce to a low simmer. Add drained orecchiette; cook, stirring occasionally, until sauce is thickened, 3-5 minutes ( ⏱️ 5 minutes ). Reduce heat to low.

   tomato paste: 3 oz, water: 1 c, chicken stock concentrate: 2 unit
6. 

   6

   Stir in 1 TBSP butter (2 TBSP for 4 servings), Parmesan cheese , and half the basil. Season with salt and pepper. Divide pasta between bowls. Top with remaining Parmesan and basil.

   butter: 2 tbsp, Parmesan cheese: ½ cup (half)