Orecchiette with sausage, aji amarillo, and cherry tomatoes

September 17, 2008
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Serves 4

Salt and pepper, to taste
1 pound orecchiette
1/2 cup olive oil
1 pound Italian pork sausages, casings removed
3 garlic cloves, coarsely chopped
2 teaspoons aji amarillo paste
10 cherry or grape tomatoes, halved
1/2 cup frozen green peas
1/2 cup chicken stock
1/2 cup grated Parmesan

1. Bring a large pot of salted water to a boil. Add the pasta, and cook, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Have a large slotted spoon on hand.

2. Meanwhile, in a heavy large skillet over medium heat, heat the oil. When it is hot, add the sausage, garlic, salt, and pepper. Cook, breaking up the sausage with a spoon, for 4 minutes or until the sausage is browned and releases its juices.

3. Add the aji amarillo paste, tomatoes, and peas. Cook, stirring often, for 2 minutes. Add chicken stock.

4. With the slotted spoon, transfer the pasta to the skillet. Cook over low heat, so the pasta can absorb the juices and turn faintly yellow from the aji amarillo. Taste for seasoning, add more salt and pepper, if you like, and sprinkle with Parmesan. - Adapted from Taranta

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