Greek · Italian

Greek Orecchiette Pasta

Name: Greek Orecchiette Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Greek, Italian
Ingredients: ¼ cup olive oil; 2 links Greek Loukaniko or Italian sausage, casings removed; 1 cup yellow onion, chopped; 3 cloves garlic, finely minced; 1 tsp dried Greek or Italian seasoning; 1 pinch chili pepper flakes, to desired heat; kosher salt, to taste; black pepper, to taste; 12 oz cherry tomatoes, halved; 10 oz orecchiette pasta; ⅓ cup Parmesan cheese, grated; 1 cup Tuscan kale, chopped; 2 TBSP Kalamata olives, finely chopped; ½ cup feta cheese, crumbled

Being Italian, I’m always happy when dinner involves a big bowl of pasta. And after those wonderful weeks my husband and I spent in Greece, I had plenty of reasons to bring feta and olives into the picture! This is one of my go-to dishes that never disappoints, with savory sausage, softened cherry tomatoes and little cups of orecchiette catching all the delicious bits. The Greek flavors give my familiar pasta supper a different personality, while Parmesan brings everything together. It’s generous, comforting and just the sort of dinner I like to put in the middle of the table and share.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇬🇷 Greek

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

This hearty Greek-inspired pasta combines savory sausage with tender cherry tomatoes, earthy Tuscan kale and briny Kalamata olives. Parmesan enriches the sauce while crumbled feta adds a tangy finish to every warm serving.

Why These Flavors Work

Savory sausage and Parmesan build a rich base, while cherry tomatoes add sweetness and acidity. Kalamata olives and feta bring the signature salty, tangy Greek character, and Tuscan kale adds earthy freshness that balances the pasta.

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LEFTOVER IDEAS

Turn the leftovers into something new.

Photo coming soon

Sausage & Kale Orecchiette Bake (pasta casserole)

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COOKING MODEGreek Orecchiette Pasta

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 3

STEP 1

Heat a large sauté pan over medium heat. Add the olive oil and sausage and brown. Add the onion and sauté until translucent, about 4 minutes. Add the garlic, Greek or Italian seasoning, chili pepper flakes, kosher salt and black pepper and sauté for 2 minutes. Add the tomatoes and simmer for 5–7 minutes, or until soft. Break up the tomatoes slightly with the back of a spoon. Set aside.

STEP 2

Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook until al dente. Reserve ¼ cup pasta water, then drain the pasta.

STEP 3

Stir the kale and olives into the tomato sauce and mix well. Add the orecchiette and mix well. Add the Parmesan cheese and mix. Season with kosher salt and black pepper if needed. Add a little reserved pasta water if needed and mix. Put the pasta in a large serving bowl and top with feta cheese. Serve warm.

How to Make Greek Orecchiette Pasta

Brown the Sausage

Heat the olive oil in a large sauté pan over medium heat and brown the sausage.

Sauté the Aromatics

Add the onion and cook until translucent, then add the garlic, seasoning, chili flakes, kosher salt and black pepper.

Simmer the Tomatoes

Add the cherry tomatoes and simmer until soft, breaking them up slightly with the back of a spoon.

Cook the Orecchiette

Boil the pasta in salted water until al dente, reserving ¼ cup pasta water before draining.

Add the Kale and Olives

Stir the chopped Tuscan kale and Kalamata olives into the sausage and tomato sauce.

Combine the Pasta and Sauce

Add the drained orecchiette and Parmesan to the sauce and mix well.

Adjust the Consistency

Season as needed and add a little reserved pasta water if the sauce needs loosening.

Finish with Feta

Transfer the pasta to a large serving bowl, top with crumbled feta and serve warm.

Recipe Guidance

Storage

Refrigerate the pasta in an airtight container within 2 hours. Store any fresh garnish separately when practical and use the pasta within 3 to 4 days.

Reheating

Warm gently in a skillet or covered saucepan with a splash of water over medium-low heat, stirring until the leftovers reach 165°F. Add delicate cheese or fresh garnish after heating if the recipe uses them as a finish.

Make Ahead

Prepare the sauce and other components ahead. Cook the orecchiette slightly firm and combine close to serving so the pasta keeps its shape and does not absorb too much sauce.

Serving Suggestions

Serve warm in shallow bowls with a crisp cucumber-and-greens salad or roasted vegetables. Finish with the recipe's fresh garnish just before serving.

Mary’s Introduction

Why These Flavors Work