Short pasta
Orecchiette
Quick answer
Orecchiette are small ear-shaped discs pressed with a thumb, the signature pasta of Puglia.
Orecchiette means "little ears" in Italian.
Best sauces: cime di rapa, sausage, tomato and ricotta. Match the shape to the sauce — long thin pasta for oil and light sauces, tubes and ridges for chunky or meaty sauces, flat egg ribbons for rich ragù and butter.
- Type
- Short
- Origin
- Puglia
- Best with
- cime di rapa, sausage, tomato and ricotta
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Quick answer
How do you know when Italian sausage is done?
Italian sausage is done when the center reaches 160°F (71°C) on an instant-read thermometer, inserted through the end of the link rather than the side. The meat should read pale with no pink translucency and the juices should run clear. Colour alone is unreliable — paprika and fennel keep cooked sausage looking pink.