Orecchiette With Sausage Spinach Recipes

ORECCHIETTE WITH SAUSAGES AND SPINACH

Steps:

• In a large, deep skillet, on medium heat, heat 1 tablespoon of olive oil. Add the garlic and crumbled sausage.
• Cook until sausage is brown and fully cooked, about 4 to 5 minutes.
• Stir in the pepper flakes and sauté for 1 minute with the sausage.
• Pour in white wine and cherry tomatoes, and season with salt and pepper to taste. Simmer for 2 minutes, until the cherry tomatoes have softened.
• Stir in the 2nd tablespoon of olive oil, then add in the spinach. Stir until the spinach wilts. Turn off the heat and set it aside.
• Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the water and add in the Orecchiette pasta. Cook the orecchiette until they are al-dente. Reserve 1/4 cup of salty water. Drain the pasta.
• Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.
• Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.
• Serves 4

ORECCHIETTE WITH SAUSAGE AND SPINACH

Steps:

• Cook the pasta al dente according to package directions.
• Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
• 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.
• Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.

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.

TURKEY SAUSAGE & SPINACH ORECCHIETTE

Steps:

• Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.

ORECCHIETTE WITH SPINACH, GARLIC AND BACON

Steps:

• Cook pasta according to directions on the box.
• While frying your bacon, defrost spinach in the microwave according to directions.
• Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
• Crumble the bacon and add to the mixture.
• Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
• When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
• •Serving Suggestion: Sprinkle grated cheese over top.

SAUSAGE ORECCHIETTE

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

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.