Orecchiette is one of my favourite pasta since I was a child. It actually means ‘small ears’ and originated from the Italian region of Puglia (the heel of the boot). It is traditionally paired with rapini (Orecchiette alle cime di rapa) or a tomato based sauce with horse meat (Orecchiette con ragu’ di cavallo). However, since these ingredients are rarer and/or not appetising, I often see it paired with sausage, broccoli and chilli.
This is a veganised version of a recipe by Jenn Segal of Once Upon a Chef, which was adapted from Lidia Bastianich’s recipe found in Lidia’s Italian Table. I used Tofurky Sauage in place of Italian sausage as well as a salted organic vegan butter and vegetable stock. Jenn also uses Pecorino Romano, which is my favourite Italian cheese, but I held back, as I’m trying to go completely dairy free right now. There is plenty of flavour in this dish, so you really don’t need cheese or even a vegan cheese substitute. Of course, I tested this recipe on my meat and dairy loving partner, who approved of the flavours and didn’t add any sneaky cheese when I wasn’t looking. This recipe is quick and easy and of course delicious as well.