ORECCHIETTE WITH SAUSAGE AND BROCCOLI
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
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 ROASTED FENNEL AND SAUSAGE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h20m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
- Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.
ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE
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
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 AND ROASTED PEPPERS
Freshly roasted peppers give this hearty pasta a smoky taste. If you like, you can use jarred peppers, thinly sliced, instead of making your own, and skip step 1.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 459 g, Fat 12 g, Protein 25 g
ROASTED GARLIC AND SAUSAGE ORECCHIETTE
Nothing speaks to me quite like this pasta dish. It has all the elements I seek in my food, from crunchy textures to aromatic slaps of roasted garlic! I've had many versions of this dish in Italian restaurants but have yet to taste one that pairs the umami of roasted garlic with the crunchy broccoli rabe and crumbled pork sausage.
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
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 SPINACH, GARLIC AND BACON
Make and share this Orecchiette With Spinach, Garlic and Bacon recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
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.
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
Make and share this Orecchiette With Broccoli Rabe and Sausage recipe from Food.com.
Provided by Phil Franco
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Remove the ends of the stems of the broccoli rabe and clean.
- In a large skillet over moderate heat, saute bite size pieces of sausage. Some chefs remove the sausage from its casing and saute the ground pork.
- At the same time blanch the broccoli rabe in a large pot of salted water for about 5 minutes.
- When the sausage is browned remove from the saute pan and add olove oil and garlic to the pan and saute for 2 minutes.
- Then add the broccoli rabe to the saute pan and place the pasta in the same large pot that the broccoli was in (use the same water).
- The orecchietti takes about 11 minutes to cook. When the pasta is almost done scoop out 1 cup of the water and add to the saute pan and put the sausage back in to the pan as well.
- When the pasta is done drain the pasta and add to the saute pan.
- Serve hot and dress with grated cheese.
Nutrition Facts : Calories 1261.8, Fat 78.8, SaturatedFat 20.8, Cholesterol 98.7, Sodium 1631.4, Carbohydrate 97, Fiber 10, Sugar 2.9, Protein 42.7
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.
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