Kranston and Foley Spicy Orecchiette
Kranston and Foley Spicy Orecchiette

Kranston & Foley Spicy Orecchiette

April 25, 2016

Bistro Italian that’s as easy to make as boiling water, thanks to Kranston & Foleys Organic Arrabiata Pasta Sauce.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 6-8 servings


12 oz. box of orecchiette pasta

4 Italian sausage links, sweet or hot

2 tablespoons olive oil

3 cloves garlic, chopped

1 red bell pepper, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1/2 large red onion, cut into arcs

Kranston & Foley Organic Arabiatta Pasta Sauce

Mozzarella cheese, optional


1Cook a box of orecchiette pasta according to box directions. Drain, toss with a few teaspoons of olive oil and set aside.

2Remove Italian sausage from casings and break into chunks that are a little larger than you’d typically see on top of a pizza. Heat a large non-stick skillet to medium high heat. Add your olive oil and sausage chunks. Cook until brown around the edges.

3Add garlic, fry until fragrant, a few minutes. Add veggies and fry until golden brown.

4Add Kranston & Foley Organic Arabiatta Pasta Sauce. Notice, there’s no set amount. It all depends how saucy you want your pasta. Add a little more than a cup, or an entire jar. Either way, once you add it, allow the entire sauce to simmer for five minutes over medium low heat. Cover, unless you want to clean red sauce off every surface of your kitchen.

5To serve: You can either add your reserved orecchiette pasta to your lovely sauce, stir to combine and plate on a large bowl family style, and grind on the parm to your heart’s content. Or, you can take a small, buttered gratin pan, pile on the pasta topped with sauce, top that with shredded mozzarella cheese. Broil for a few minutes (watch it so it doesn’t burn!) allow to cool a few minutes, and serve.

Orecchiette is my favorite small pasta, but feel free to use your own favorite shape.



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