Pesto Orecchiette With Chicken Sausage Recipes

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PESTO ORECCHIETTE WITH CHICKEN SAUSAGE



Pesto Orecchiette With Chicken Sausage image

Using fully-cooked Italian-style chicken sausage in this pesto pasta recipe means you can have dinner on the table in 20 minutes.

Provided by Charlyne Mattox

Time 20m

Number Of Ingredients 7

0.75 pound orecchiette
0.5 pound green beans, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 tablespoon olive oil
8 ounces fully cooked Italian-style chicken sausage links, thinly sliced
0.33 cup pesto
0.5 cup grated Parmesan (2 ounces)

Steps:

  • Cook the pasta according to the package directions, adding the green beans and peas during the last 3 minutes of cooking. Reserve 1 cup of the cooking water; drain the pasta and vegetables and return them to the pot.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 6 to 8 minutes.
  • Add the sausage, pesto, Parmesan, and ½ cup of the reserved cooking water to the pasta and vegetables and toss to combine (add more cooking water as needed to loosen the sauce).

Nutrition Facts : Calories 666 kcal, Carbohydrate 76 g, Cholesterol 67 mg, Protein 32 g, SaturatedFat 7 g, Sodium 913 mg, Sugar 5 g, Fat 26 g, UnsaturatedFat 0 g

BRIAN'S CHICKEN SAUSAGE PESTO PASTA



Brian's Chicken Sausage Pesto Pasta image

A kid-friendly but still sophisticated pasta dish with chicken sausage. Can easily be modified to your liking. We used a mixture of pastas (penne, farfalle, rotini) because 2-year-old Brian mixed the boxes together!

Provided by chadfink

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
1 pound fresh chicken sausage, casings removed
⅓ cup diced onion
1 tablespoon pesto
1 (14.5 ounce) can petite diced tomatoes in juice
1 cup chicken broth
½ cup heavy cream
¼ cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
  • Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
  • Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 55.3 g, Cholesterol 89.8 mg, Fat 18.7 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 7.9 g, Sodium 774.1 mg, Sugar 5.5 g

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

ORECCHIETTE WITH PESTO, BROAD BEANS AND ITALIAN SAUSAGE



Orecchiette With Pesto, Broad Beans and Italian Sausage image

Make and share this Orecchiette With Pesto, Broad Beans and Italian Sausage recipe from Food.com.

Provided by TalesoftheKitchen

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

200 g orecchiette
100 g spaghetti, no3 (broken into 4 pieces)
300 g pesto sauce (cheese free)
400 g broad beans (uncooked)
1 Italian sausage (sliced)
1 shallot (finely chopped)
2 garlic cloves (finely minced)
1 tablespoon olive oil (for cooking)
pecorino cheese, to serve (optional)
extra virgin olive oil, to serve (optional)
fresh ground black pepper, to serve (optional)

Steps:

  • First, add the broad beans to salted boiling water and cook them until tender. Drain them and remove the outer greyish skin. While the beans are draining, add the orecchiette to salted boiling water as well and cook them al dente, as per package. Take them out and drain them.
  • Cook the onion and the sausage, stirring, until the onion changes color. Add the garlic and cook for few seconds. Mix in the pasta, the broad beans and the pesto and toss to coat everything in everything.
  • This dish is abundant in great mild flavors so there is no need to add much else. Serve with some grated Pecorino cheese, a splash of olive oil and generous amounts of freshly ground black pepper.

Nutrition Facts : Calories 469.3, Fat 10.5, SaturatedFat 2.7, Cholesterol 11.8, Sodium 709.1, Carbohydrate 73.2, Fiber 6.3, Sugar 2.3, Protein 19.9

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