Sausage is delicious, but it never quite makes the healthy cut because of its fat content. That is, unless you use bison sausage. Lean, tasty, and with no hormones or antibiotics, it lets you enjoy great flavor and substance without the extra fat and calories.
This pasta is super easy and also makes for great leftovers, but you can also try it using Italian sausage.
- 1 pound orecchiette pasta, preferably whole wheat
- 2 tablespoons extra-virgin olive oil
- ½ red onion, sliced thinly
- Salt, to taste
- 1 serrano pepper, sliced into thin rounds
- 1 pint grape tomatoes, pricked with a toothpick or fork
- 2 bison sausage links, preferably High Plains, sliced into rounds
- Fresh ground black pepper
- 6-8 basil leaves
- Parmigiano-Reggiano, for grating
Bring a large pot of salted water to a boil, then add the pasta and cook 1-2 minutes less than directed on the package (just al dente). When finished, drain and reserve ½ cup of the pasta water. Set aside.
Meanwhile, heat a large sauté pan over medium-high heat, when hot, add the oil, and then the onion. Add a pinch of salt and cook, stirring, until softened, about 8 minutes. When tender, add the chile pepper, and cook for 1-2 minutes, stirring. Then add the grape tomatoes and cook until about half have popped, and they are juicy and tender. Season with salt and pepper. Then add the bison sausage and continue to cook for another 4-5 minutes.
Add the reserved pasta and pasta water to the pan and cook over medium heat until combined and heated through. Finish with the basil leaves, tearing them or cutting them into a chiffonade. Grate fresh cheese on top and serve immediately.