Orecchiette Pork Sausage Bolognese

🥘 Ingredients

• basil
  ½ cup, ½ cup
• butter
  1 tbsp
• carrot
  1 unit
• chicken stock concentrate
  1 packet
• italian pork sausage
  8 oz
• italian seasoning
  1 tsp
• olive oil
  1 tbsp
• orecchiette pasta
  8 oz
• parmesan cheese
  ½ cup
• roma tomato
  1 unit
• tomato paste
  1 tbsp
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• 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: 1 unit, yellow onion: 1 unit, italian pork sausage: 8 oz
2. 

   2

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

   orecchiette pasta: 8 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 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 tbsp, italian seasoning: 1 tsp, roma tomato: 1 unit, basil: ½ cup
4. 

   4

   Push carrot and onion to one side of pan. 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 minutes . Carefully pour out any excess grease. Add tomato; cook, stirring occasionally, until softened ⏱️ 1 minute . Season with salt and pepper.
5. 

   5

   Add tomato paste and stir until well combined ⏱️ 30 seconds . Stir in water 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 minutes . Reduce heat to low.

   tomato paste: 1 tbsp, water: 1 c, chicken stock concentrate: 1 packet
6. 

   6

   Stir in butter , half the parmesan cheese , and half the basil . Season with salt and pepper. Divide pasta between bowls. Top with remaining parmesan and basil.

   butter: 1 tbsp, parmesan cheese: ½ cup, basil: ½ cup