Orecchiette With Sausage And Chicory Recipes

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ORECCHIETTE WITH SAUSAGE AND BROCCOLI



Orecchiette with Sausage and Broccoli image

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

1 pound orecchiette
5 tablespoons extra virgin olive oil, divided
1 pound sweet or spicy Italian sausage, removed from casings
3 garlic cloves, minced
1 cup chicken broth
1 pound broccoli florets
½ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano

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 SPICY SAUSAGE



Orecchiette With Spicy Sausage image

This is the perfect dish for people who love pasta with a kick. Loaded with spicy sausage and vegetables, this recipe comes together quickly and is richly satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or Parmesan cheese, plus more for serving

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 SAUSAGE AND CHICORY



ORECCHIETTE WITH SAUSAGE AND CHICORY image

Categories     Pasta     Sausage

Number Of Ingredients 10

1 pound orecchiette
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper
1 pound chicory or escarole, coarsely chopped and washed
Kosher salt
1 cup chicken stock or low-sodium broth
1/4 cup grated pecorino, plus more for serving
2 tablespoons shredded mint

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain well. 2. Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate. 3. Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer. 4. Add the pasta to the skillet along with the sausage, chicken stock and pecorino and cook over moderate heat, stirring constantly, until the liquid is slightly reduced and creamy, about 3 minutes. Stir in the mint and serve right away, passing extra cheese at the table.

ORECCHIETTE WITH SAUSAGE AND SPINACH



Orecchiette with Sausage and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
1/2 cup grated parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
  • Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
  • Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.

ORECCHIETTE WITH SAUSAGE AND GREENS



Orecchiette With Sausage and Greens image

Make and share this Orecchiette With Sausage and Greens recipe from Food.com.

Provided by Dona England

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb hot Italian sausage link
1 lb greens
3 garlic cloves, minced
kosher salt
crushed red pepper flakes
1 lb orecchiette
1 tablespoon butter
1/2 cup grated parmesan cheese
freshly cracked pepper

Steps:

  • Bring a large pot of water to boil.
  • Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
  • In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
  • Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
  • Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
  • Repeat with the remaining greens and transfer the greens to the bowl.
  • Don't wash the pan yet.
  • Cook the pasta in salted water. Reserve a cup of the pasta water.
  • In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
  • Add the pasta to the large bowl with the sausage and greens.
  • Pour the cooking liquid-butter mixture over top.
  • Add the cheese and stir with a large spoon.
  • Add more cooking liquid if necessary.
  • Dish out the pasta topping with pepper and more parmesan cheese.

Nutrition Facts : Calories 955.7, Fat 45.9, SaturatedFat 16.1, Cholesterol 83.3, Sodium 1587.7, Carbohydrate 91.2, Fiber 3.8, Sugar 3.1, Protein 41.5

SAUSAGE ORECCHIETTE PASTA



Sausage Orecchiette Pasta image

I adapted this orecchiette pasta recipe to be like my favorite Italian restaurant version, only lighter-and tastier. I often use spicy sausage and broccoli rabe. -Melanie Tritten, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

4 cups uncooked orecchiette or small tube pasta
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
3 garlic cloves, minced
1 cup white wine or chicken broth
4 cups small fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup grated or shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., Stir in broccoli and tomatoes. Reduce heat; simmer, covered, 4-6 minutes or until broccoli is crisp-tender. Drain pasta; add to skillet and toss to coat. Serve with cheese.

Nutrition Facts : Calories 363 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

SAUSAGE & FENNEL ORECCHIETTE



Sausage & fennel orecchiette image

Throw together orecchiette with sausages, fennel, broccoli and leek to make this easy dinner. Taking just 25 minutes, it's ideal for busy days

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 11

1 leek, halved and finely sliced
1 small fennel bulb, halved and finely sliced, fronds reserved
250g long-stemmed broccoli, larger stalks finely sliced
300g orecchiette or any short pasta
1 tbsp olive oil
6 sausages
2 garlic cloves, finely chopped
2 tsp fennel seeds
1 tbsp tomato purée
2 carrots, grated
400g can chopped tomatoes

Steps:

  • Boil a large pan of salted water, turn the heat down to medium, then add the leek, sliced fennel and broccoli, and simmer for 3 mins until tender. Lift the veg out of the water using a slotted spoon, drain and set aside. Keep the pan of water on the heat, add the orecchiette and cook for around 11 mins, or until tender but still retaining some bite.
  • Meanwhile, put a large frying pan over a high heat, add the olive oil and squeeze the sausagemeat out of the skins, tearing it into small pieces in the pan using a wooden spoon. Fry for 3-4 mins until golden brown and almost cooked, then add the garlic, fennel seeds and tomato purée, and fry for 30 seconds until aromatic. Add the blanched veg and grated carrot, and cook for another 4 mins. Tip in the tomatoes, bring to the boil, then simmer for around 4 mins until reduced slightly.
  • Drain the pasta, reserving a cup of pasta water, and toss the pasta in the pan with the sausage and tomato sauce, adding a splash of pasta water to loosen. Season and serve with the reserved fennel fronds scattered over the top.

Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1 milligram of sodium

SAUSAGE ORECCHIETTE



Sausage Orecchiette image

Make and share this Sausage Orecchiette recipe from Food.com.

Provided by CookingONTheSide

Categories     Pork

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb orecchiette
1 lb hot Italian sausage, casings removed
1 (10 ounce) package white mushrooms or 1 (10 ounce) package brown button mushrooms, sliced
1/2 cup dry white wine
1/4 teaspoon black pepper
2 cups loosely packed basil leaves, torn up
1/2 cup parmesan cheese, grated

Steps:

  • Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
  • Drain, reserving 1/4 cup cooking water.
  • Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
  • If necessary, break large pieces apart with a wooden spoon.
  • Add mushrooms and cook an additional 5 minutes.
  • Pour in wine, reserved pasta water and black pepper.
  • Stir in basil.
  • Remove from heat; toss with pasta and cheese.
  • Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
  • Add all of the pasta.
  • With wooden spoon, stir once or twice to prevent sticking.
  • Check at suggested time; if cooked properly, there will be no white inside.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE



Orecchiette with Fresh Tomatoes and Sausage image

It's one of those dishes I always come back to for more. Best thing is, there is room to tweak it a bit to suit your style. The type of sausage you use will greatly affect the taste of the whole dish. I'm partial to Sicilian-style chicken sausage for this recipe. Garnish each bowl with Parmesan cheese.

Provided by Staci

Categories     Main Dish Recipes     Pasta

Time 2h1m

Yield 8

Number Of Ingredients 14

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, minced
3 cloves garlic, minced
1 (4 ounce) package chopped pancetta
1 (12 ounce) package Italian chicken sausage (such as Trader Joe's® Chicken Sicilian Sausage)
⅓ cup red wine
1 (8 ounce) package crimini mushrooms, sliced
20 cherry tomatoes, halved, or more to taste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
salt to taste
1 (16 ounce) package orecchiette pasta
1 cup chopped baby spinach

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.

Nutrition Facts : Calories 400 calories, Carbohydrate 47 g, Cholesterol 29.4 mg, Fat 15.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 5.5 g, Sodium 498.3 mg, Sugar 1.7 g

ORECCHIETTE WITH SAUSAGE, CORN, AND CHILES



Orecchiette with Sausage, Corn, and Chiles image

If you prefer a milder pasta, go light on the chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 pound orecchiette
8 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter
1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
4 1/2 cups fresh yellow corn kernels (from about 6 ears)
Sour cream, for serving
Fresh cilantro leaves, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.
  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.

3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL



3-Ingredient Orecchiette with Sausage and Fennel image

Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Sausage     Pasta     Quick & Easy     Fennel     Dinner

Yield 4 servings

Number Of Ingredients 6

12 ounces orecchiette or other short pasta
Kosher salt
1 tablespoon olive oil
12 ounces sweet Italian sausage, casings removed
1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved
Freshly ground black pepper

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
  • Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
  • Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
  • Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.

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2013-12-07 Step 1. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. …
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  • In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
  • Meanwhile, in a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add the sausage in 1-inch clumps and cook over moderately high heat, turning once, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate.
  • Add 2 tablespoons of the olive oil to the skillet along with the tomatoes and crushed red pepper; cook over moderately high heat, pressing the tomatoes until slightly softened, about 4 minutes. Add the reserved pasta cooking water, season with salt and cook over moderate heat, scraping up any browned bits and crushing the tomatoes, until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.
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2013-12-07 Step 1. In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Advertisement. Step 2. Meanwhile, in a large, deep skillet, …
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  • Meanwhile, in a large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the sausage and cook over moderately high heat, breaking it up with a wooden spoon, until browned, about 7 minutes. Using a slotted spoon, transfer the sausage to a plate.
  • Add the garlic, crushed red pepper and the remaining 2 tablespoons of olive oil to the skillet and cook until fragrant, about 1 minute. Add the chicory with any water clinging to the leaves and season with salt. Cover and cook until wilted, about 2 minutes. Uncover and cook until the chicory is tender and the liquid has evaporated, about 5 minutes longer.
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From mastercook.com


ORECCHIETTE WITH SAUSAGE AND BROCCOLI - 5 INGREDIENT MEAL!
2022-01-16 Heat 1 tablespoon of olive oil to large skillet. When it’s hot, add sausage to pan, breaking up with the back of a spatula or spoon. Cook for about 5-6 minutes, until browned. Add chopped broccoli and garlic to pan, tossing everything together. Cook for about 5-6 minutes, until broccoli has softened.
From myeverydaytable.com


PORK SAUSAGE ORECCHIETTE RECIPE | ONTARIO PORK
Cooking Instructions: In large pot of boiling, salted water, cook orecchiette until al dente; drain, reserving 1 cup (250 mL) cooking liquid. Meanwhile, set large skillet over medium-high heat; crumble in sausage meat. Cook for about 5 minutes or until browned. Add olive oil, shallots, garlic and hot pepper flakes; cook for 2 minutes.
From ontariopork.on.ca


SAUSAGE ORECCHIETTE WITH PEAS & MASCARPONE CREAM SAUCE - ALY …
2021-06-25 Instructions. 1. In a large skillet, heat over medium high heat, add a few Tbsp. of Extra Virgin Olive Oil and heat for another 1 min. Add sausage and cook, breaking up with a wooden spoon until cooked through, about 10 mins.
From alyromero.com


ORECCHIETTE WITH SAUSAGE AND SPINACH - SALT & LAVENDER
2021-10-23 Reduce the heat to medium and stir in the garlic and Dijon mustard (cook for about 30 seconds). Pour in the wine and cook until reduced by half (about 1-2 minutes). Add in the spinach and basil. Toss (using tongs or two large spoons) until the spinach has wilted, then add in the drained pasta and toss again.
From saltandlavender.com


ORECCHIETTE WITH SAUSAGE AND CHICORY RECIPE | RECIPE | ITALIAN …
Mar 23, 2013 - At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in....
From pinterest.ca


ORECCHIETTE WITH SAUSAGE AND CHICORY RECIPE | RECIPE IN 2021
Jan 27, 2021 - At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or escarole makes a great stand-in....
From pinterest.com


ORECCHIETTE WITH SAUSAGE AND BROCCOLI RECIPE - DINNER, THEN DESSERT
2020-08-25 Instructions. Cook pasta one minute shy of the directions then drain BUT save ½ cup of the pasta water. Add olive oil to the pot with sausage and cook for about 5-6 minutes, breaking it apart as you cook it until browned. Add broccoli, garlic, salt, pepper and red pepper flakes to pot and cook for 5-6 minutes, until broccoli has softened.
From dinnerthendessert.com


ORECCHIETTE WITH SAUSAGE AND MUSHROOMS - LOOKS LIKE HOMEMADE
When the mushrooms start to turn brown, salt a little and keep sauteing until the mushrooms are done. When the mushrooms are done, add in the pepperoncini and the sausage and stir together. Keep warm on low until the pasta is done. When the pasta is al dente, drain and return to the pasta pot on low heat, add in the sausage & veggie mixture and ...
From lookslikehomemade.com


ORECCHIETTE PASTA WITH SAUSAGE AND BROCCOLI - SKINNYTASTE
2017-07-21 Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up. Add 1/2 cup of reserved pasta water and mix well adding more if needed.
From skinnytaste.com


ORECCHIETTE WITH CHICKEN SAUSAGE AND SPINACH RECIPE | MYRECIPES
Step 3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat. Step 4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.
From myrecipes.com


HOW TO MAKE ORECCHIETTE WITH SAUSAGE AND BROCCOLI AT HOME
Add some more oil to the pan and keep it on high heat. Add the garlic with some salt and seasonings and cook it for 1 minute until it gets golden in colour. Add the previously cooked broccoli to the pan along with sausages and mix them well. Remove the pasta from the pot and drain the water.
From thefoodxp.com


ONE-PAN ORECCHIETTE WITH SAUSAGE RECIPE - TASTING TABLE
2022-02-04 Directions. In a large pot, over medium heat, add the olive oil and onion and sauté until the onion is translucent. Add the sausage, breaking it up with a wooden spoon, and cook it …
From tastingtable.com


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