Orecchiette With Sausage And Red Pepper Sauce 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.

3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL

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.

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS

Steps:

• Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
• Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

ORECCHIETTE WITH SAUSAGE AND RED PEPPER SAUCE

Steps:

• Make sauce:
• Remove sausage meat from casings. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden. Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet. Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into bell pepper mixture with sausage. Simmer sauce, covered, stirring occasionally, 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.
• In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

ROASTED GARLIC AND SAUSAGE ORECCHIETTE

Steps:

• For the roasted garlic: Preheat the oven to 450 degrees F. Stack three 12-by-12-inch sheets of foil on top of each other. Place the garlic cloves on the foil and pull up the sides to create a bowl. Pour in the oil and sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pull up the sides to create a pouch and seal it so the oil doesn't leak out. Place in the oven and roast for 12 minutes.
• Remove from the oven and smash the garlic with a fork into a smooth paste. Set aside.
• For the pasta: Fill a large saucepan with 3 quarts (12 cups) of water and add 2 1/4 teaspoons salt. Bring to a boil, then add the orecchiette and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
• Meanwhile, heat a large skillet over high heat for 2 minutes. Add the olive oil, sausage, red pepper flakes and 2 1/4 teaspoons salt, and cook, breaking up the sausage, until browned, about 5 minutes. Add the broccoli rabe, the cooking water and roasted garlic puree to the pan and stir vigorously.
• Stir in the cooked orecchiette. Stir in the Parmesan and cook, stirring, until the sauce thickens and the Parmesan melts, about 1 minute. Divide between plates and enjoy.

ORECCHIETTE WITH HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER

Steps:

• Heat broiler.
• Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
• Transfer to a large bowl.
• Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
• Using a paper towel, rub off pepper skins, reserving any juices in bowl.
• Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
• Drain, reserving 1/2 cup pasta water.
• Meanwhile, heat oil in a large skillet over medium heat.
• Add garlic until it turns golden (50 seconds).
• Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
• Add roasted peppers; cook until heated through.
• Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
• Season with salt and pepper.
• Toss to combine.
• Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

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 FENNEL, SAUSAGE, AND SWEET PEPPERS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly 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, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
• Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.