ORECCHIETTE WITH SAUSAGE AND BROCCOLI
A super simple recipe that uses minimal ingredients yet packs rich, savory, satisfying flavors. It includes hearty pasta, seasoned Italian sausage, tender fresh broccoli, flavorful olive oil, and bold and nutty tasting parmesan.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
- Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot.
- Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
- Add pasta to water in pot and boil about 1 minutes shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
- While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
- Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
- Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
- Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
- Sprinkle in parmesan, and toss to melt into sauce.
- Toss in broccoli. Season with salt as needed and pepper to taste.
- Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.
Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 23 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 47 mg, Sodium 700 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 22 g, ServingSize 1 serving
ORECCHIETTE WITH SAUSAGE AND BROCCOLI
This orecchiette pasta dish is packed with flavor and quick to make -- and the whole family gobbles it up, broccoli and all.
Provided by Jennifer Segal, adapted from
Categories Dinner
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
- Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.
Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg
ORECCHIETTE WITH BROCCOLINI AND SAUSAGE
Steps:
- Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.
CREAMY ORECCHIETTE PASTA WITH ITALIAN SAUSAGE AND BROCCOLINI
Little ear pasta, also known as orecchiette, in a creamy sauce with Italian sausage and broccolini. Serve with a salad and garlic bread for a hearty Puglia-style supper. Serve with salad, bread, and your favorite Italian red wine.
Provided by Cindy Bonner
Categories Italian Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, heat a large (10-inch) skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard most of the fat. Transfer cooked sausage to a bowl and return skillet to medium-high heat.
- Add bell pepper and green onion to the skillet. Saute until white of onion becomes translucent, about 5 minutes. Add broccolini and garlic; saute until broccolini is crisp-tender, about 3 minutes more. Set vegetables aside.
- Melt butter in a larger skillet over medium heat. Add half-and-half and Parmesan cheese, stirring constantly until bubbly, about 5 minutes. Add cream cheese, Italian seasoning, salt, and pepper. Cook until sauce begins to thicken, about 5 minutes more.
- Add cooked sausage and vegetables to the skillet. Stir in drained pasta. Serve immediately.
Nutrition Facts : Calories 839.5 calories, Carbohydrate 54.3 g, Cholesterol 138.5 mg, Fat 54.6 g, Fiber 3.4 g, Protein 34.2 g, SaturatedFat 28.4 g, Sodium 1664.5 mg, Sugar 4 g
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