Orecchiette With Broiled Feta Peppers And Sausage Recipes

ORECCHIETTE WITH SPICY SAUSAGE

Steps:

• Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.
• Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
• Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
• Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
• Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
• Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

ORECCHIETTE WITH BROILED FETA, PEPPERS AND SAUSAGE

Steps:

• 1.In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper. Let stand at room temperature for up to 2 hours. 2. Preheat the broiler. Roast the peppers under the broiler, turning, until charred. Transfer to a plastic bag and let steam for 15 minutes. Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips. 2.Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides. 3.Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil. 4.Cook the pasta in a stockpot of boiling salted water until al dente. Drain well, reserving 1 cup of the cooking water. Add the pasta to the tomatoes; add the pepper strips. Slice the sausage, crumble the feta and toss both with the pasta; add some of the cooking water if the pasta seems dry. Season with salt and pepper and serve immediately. From Food and Wine Easy Spring Pastas Published May 1998 http://www.foodandwine.com/recipes/orecchiette-with-broiled-feta-peppers-and-sausage

ORECCHIETTE WITH BROILED FETA, PEPPERS AND SAUSAGE

Steps:

• In a large bowl, toss the tomatoes with 7 tablespoons of the olive oil, the mint and 2 tablespoons of the oregano; season with salt and pepper. Let stand at room temperature for up to 2 hours.
• Preheat the broiler. Roast the peppers under the broiler, turning, until charred. Transfer to a plastic bag and let steam for 15 minutes.
• Peel the peppers, discarding the cores, ribs and seeds; cut the peppers into 1/4 -inch strips.
• Brush the feta with the remaining 1 tablespoon of oil, sprinkle with pepper and the remaining 1 1/2 teaspoons of oregano and broil until golden on both sides.
• Broil the sausages, turning, until cooked through. Transfer to a cutting board and cover with foil.
• Cook the pasta in a stockpot of boiling salted water until al dente.
• Drain well, reserving 1 cup of the cooking water. Add the pasta to the tomatoes; add the pepper strips. Slice the sausage, crumble the feta and toss both with the pasta; add some of the cooking water if the pasta seems dry.
• Season with salt and pepper and serve immediately.

ORECCHIETTE WITH SPINACH, ROASTED RED PEPPER AND FETA

Steps:

• Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.
• While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).
• Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.
• When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.
• Serve immediately.