Taste Tested: Richmond Station’s Spicy Sausage Orecchiette

When it gets cold, we turn into massive carbovores in the OCTA office — and Chef Carl Heinrich’s recipe for spicy sausage orecciette satisfies like no other. Orecciette are pasta shaped like little ears, hence the name! They’re perfect little vessels for chunks of spicy sausage.


“Richmond Station is a stopping place, a bustling neighbourhood restaurant in the downtown core, committed to delicious food and excellent hospitality. Chef Carl Heinrich and Butcher Ryan Donovan bring the flavours and foods of rural Ontario to the downtown core with a heavy focus on housemade charcuterie, sausages and comfort cooking. Experts at making use of the whole animal, their specials board is always changing — and always unforgettable! “

Spicy Pork Sausage Orrechiette
Serves 2
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1/2 lb spicy Ontario Pork sausage, casings removed
  2. 1/2 cup fine Durum Semolina
  3. 1 cup AP flour
  4. 1/2 cup cold water
  5. 1/2 c sliced Ontario red pepper
  6. 1 Ontario shallot, finely diced
  7. 1 clove Ontario garlic, finely diced
  8. 1/2 cup greenhouse cherry tomatoes, sliced
  9. 1/2 cup frozen Ontario peas
  10. 1 cup baby spinach
  11. 1/2 cup Ontario Off-Dry Riesling or Chardonnay
  12. 1/4 cup butter, diced, cold
  13. 20g Monforte Toscano, grated
  14. 1 pickled chili, sliced
  15. Micro Basil or Basil Sprouts
  16. Salt & Pepper
  1. In a food processor, blend the flours, pinch of salt and water together until the mixture comes together. Turn out onto a counter top and knead 20 times. Wrap and let rest at room temperature for 30 minutes.
  2. Cut and roll the dough into long strips, 1/2" thick. Cut strips 1/4" thick and, using additional flour, press each piece with your thumb. The result should be the thickness and diameter of a nickle, but slightly rounded.
  3. Let the orecchiette rest at least for 15 minutes before cooking. Blanch the orecchiette for 5 minutes or until tender.
  4. While the pasta is cooking, heat up a skillet and sautee the sausage until lightly caramelized. Add the peppers, fennel and sautee 30 more seconds. Add the shallots and garlic, sautee 30 seconds longer. Deglaze with the white wine. Add the butter, cooked pasta, peas and spinach and enough pasta blanching liquid to form a sauce.
  5. Season to taste and spoon pasta into a bowl. Garnish with the grated cheese, sliced chili and micro basil.
  6. Serve immediately.
Adapted from Richmond Station
Adapted from Richmond Station
Culinary Tourism Alliance https://ontarioculinary.com/

Need more recipes for pork?
Here’s one of our favorites!


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