Orecchiette With Cannellini And Broccoli Recipes

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.

BROCCOLI WITH ORECCHIETTE

Steps:

• With food processor running, drop in garlic and finely chop.
• Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
• Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
• Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.

ORECCHIETTE WITH BROCCOLI AND CHICKPEAS

Steps:

• Put the chickpeas in a bowl and drizzle with a bit of olive oil.
• Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
• While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
• Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
• Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
• Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

ORECCHIETTE WITH BROCCOLI RABE AND RED PEPPER

Steps:

• Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
• While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
• Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

BROCCOLI WITH ORECCHIETTE

Steps:

• Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
• Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Bring the chicken stock to a boil.
• Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
• Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
• Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

ORECCHIETTE WITH CANNELLINI BEANS AND SPINACH

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Stir in onion, carrot, and garlic; saute 3 minutes.
• Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
• Stir in spinach, and cook 1 minute or until spinach is wilted.
• Stir in pasta; cook until thoroughly heated.
• Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.