Orecchiette with Fennel Sausage and Swiss Chard Recipe | Cook the Book

Sausage and greens are a glorious pair, whether piled into a sandwich or in this Orecchiette with Fennel Sausage and Swiss Chard is a hearty and fall-perfect Puglian classic brought stateside by Nancy Silverton and Matt Molina, executive chef at Osteria Mozza.

Orecchiette con Salsiccia e Cime di Rapa (Orecchiette With Sausage and Broccoli Rabe)

This is a rich, meaty variation on the classic Apulian pasta, made with pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette.

Pasta alla Gricia

Guanciale, black pepper, Pecorino Romano, and pasta come together in a study of delicious minimalism.

Orecchiette con le Cime di Rapa (Apulian Orecchiette With Broccoli Rabe)

Straight from the heel of Italy, this orecchiette features olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs.

Orecchiette With Broccoli and Toasted Hazelnuts

In this easy weeknight dinner, the classic pairing of orecchiette and broccoli gets a twist with a creamy turmeric sauce and crunchy toasted hazelnuts.

Orecchiette Sausage Pasta in creamy tomato sauce

The cup shape of Orecchiette pasta is made for holding special pasta sauces. The creamy tomato sausage pasta sauce featured in this recipe is worthy!

Pesto Alla Trapanese with Fresh Busiate

Today we make Pesto, but not the pesto you know, not the green Genovese pesto, the Sicilian tomato pesto, Pesto alla trapanese. The pesto that might be better than is green brother. Traditionally it’s also served with a southern pasta called Busiate, which we will also be learning today so let’s jump right into it.

Pasta alla Zozzona

This secret pasta from Rome combines their 4 most famous pastas, Cacio e Pepe, Carbonara, Alla Gricia and Amatriciana, to form what may be o

Pasta With Mushrooms, Brussels Sprouts, and Parmesan

Orecchiete, Brussels sprouts, and mushrooms come together to form the perfect plate of pasta.

PASTA PRIMAVERA with creamy lemon ricotta

Pasta primavera, Primavera means spring, and it's basically a way to make the best of what spring has to offer and throw it all into one dish. Now you won’t find this dish in Italy, it's truly an Italian American invention, but it does live up to the Italian ethos of using what's available locally to you There is no one way to make it. But this is my way so let's just jump right into it.