ORECCHIETTE WITH SPICY SAUSAGE
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
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 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
SAFFRON ORECCHIETTE WITH TWO PORKS
Insanely golden orecchiette pasta infused with the flavor and fragrance of saffron, smothered in a rich sauce of pork and pancetta seasoned delicately with sage and bay leaves. It's as beautiful as it is delicious! If you can't locate orecchiette (little ears) pasta, shells can be substituted.
Provided by EdsGirlAngie
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, brown pancetta until fat is rendered.
- At this point, I like to remove it from the pan and trim and discard fat off of the meatier pieces.
- Return the meaty pieces to the saucepan and add onions and parsley, sauteeing until onion is translucent, about 10 minutes.
- Add ground pork and brown thoroughly.
- Pour in crushed tomatoes, then add bay leaves, sage and garlic.
- Simmer together for about 45 minutes, stirring in half of the Romano cheese about ten minutes before done.
- In the meantime, bring to boil a large pan of salted water; add saffron, then add orecchiette.
- Cook according to package directions (mine cooked in about 20 minutes).
- Drain, but don't rinse, pasta.
- Return to sauce: remove the bay leaves, then combine pasta and sauce in a serving bowl.
- Top with remaining Romano cheese to serve.
Nutrition Facts : Calories 545.2, Fat 23.1, SaturatedFat 9.8, Cholesterol 76.7, Sodium 478.4, Carbohydrate 55.2, Fiber 4.8, Sugar 2.5, Protein 29.5
SAFFRON PASTA WITH PORK AND TOMATO SAUCE
Steps:
- Heat oil in heavy large skillet over medium heat. Add pancetta; sauté until fat is rendered, about 3 minutes. Add onion and parsley and sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered 1 hour. Then cover and keep chilled. Rewarm over low heat.)
- Meanwhile, bring large pot of salted water to boil. Add pasta and saffron and cook until pasta is just tender but still firm to bite. Drain. Return pasta to pot. Add sauce and 1/2 cup cheese and toss to blend. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve.
ORECCHIETTE WITH PULLED-PORK SUGO
Categories Bean Cheese Pasta Pork Roast Dinner Potluck Gourmet Tennessee Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F with rack in middle.
- Pat pork dry and sprinkle with 3/4 teaspoon salt. Roast in a small flameproof roasting pan tightly covered with foil, covered, 2 hours. Uncover and continue roasting until some of the meat begins to pull apart easily, 1 to 2 hours more. Transfer pork to a cutting board and cool slightly. Pull pork into small pieces and coarsely chop.
- Cook orecchiette in a large pot of boiling salted water (2 tablespoons salt for 6 quarts water) 8 minutes (pasta will not be fully cooked). Reserving 2 cups pasta-cooking liquid, drain pasta in a colander.
- Pour off all but 3 tablespoon fat from roasting pan and place pan over medium-high heat. Add onion, celery, and 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes. Add garlic and oregano and cook, stirring, 3 minutes. Add tomato paste and cook, stirring, 3 minutes. Stir in wine, broth, beans, vinegar, and pork. Transfer to pasta pot and simmer uncovered for 30 minutes, stirring occasionally. Add 1 cup reserved cooking liquid and bring to a simmer, then add orecchiette and cook, stirring occasionally, until al dente. Remove from heat and stir in cheese and olive oil. Season with salt and pepper and thin sauce with additional cooking liquid if necessary. Serve with additional cheese.
BAKED ORECCHIETTE WITH PORK SUGO
In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying. This recipe by Ethan Stowell, from "10 Entertaining Essentials Satisfying Family Style Dishes." Appeared in F&W Magazine October, 2008
Provided by Manami
Categories Pork
Time 3h55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Season the pork with salt and pepper.
- In a large enameled cast-iron casserole, heat the olive oil until shimmering.
- Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes.
- Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes.
- Add the tomatoes and their juices and bring to a simmer.
- Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes.
- Add the stock and bring to a boil.
- Cover and simmer over low heat until the pork is very tender, about 2 hours.
- Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs.
- Pulse just until the pork is shredded.
- Scrape the shredded pork and vegetables back into the casserole.
- Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
- Preheat the oven to 375°F.
- In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well.
- Add the orecchiette to the casserole and toss with the pork sauce.
- Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano.
- Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling.
- Let the baked pasta stand for 10 minutes before serving.
- *The pork sugo can be refrigerated for up to 2 days; reheat before tossing with the orecchiette.
- **Serve with a Green salad and Rich, black-fruited Amarone Classico: 2004 Masi Costasera.
Nutrition Facts : Calories 1042.2, Fat 51.1, SaturatedFat 17.8, Cholesterol 149.8, Sodium 831.4, Carbohydrate 80.2, Fiber 5, Sugar 8.6, Protein 54.4
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