Directions

• In a large pan or wok, sauté your chopped parsley, dried oregano, chopped garlic, and diced onion with a healthy dose of olive oil. Cook this slowly over medium-low heat, careful not to burn the garlic.
• Once everything is softened and fragrant, but not brown, add a tablespoon or two of butter and optionally a hot chili pepper. Season with salt & pepper.
• Julienne your bell peppers and add them to the sauce. Every now and then give them a good stir until they are tender.
• Add a few sage leaves, and sliced Capital Ukrainian sausage roughly 5 minutes before the sauce is done cooking. The sauce is finished when the peppers are quite soft.
• Cook your Orecchiette pasta in a pot of salted water until they are to your desired doneness. When finished, transfer the pasta directly into the pan you made your sauce in and give everything a nice mix.
• Top with your favorite grated cheese and enjoy!