ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS
This hearty pasta dish capitalizes on the herbal sweetness of parsnips.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.
Nutrition Facts : Calories 615 g, Fat 16 g, Fiber 8 g, Protein 32 g, SaturatedFat 6 g
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 SAUSAGE, CHARD, AND PARSNIPS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.
Nutrition Facts : Calories 615 g, Fat 16 g, Fiber 8 g, Protein 32 g, SaturatedFat 6 g
EVERYDAY FOOD - ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS
A simple seasonal recipe that's perfect for a cool fall night. From Everyday Food, October 2012 .
Provided by JHope
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
- In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.
Nutrition Facts : Calories 631.3, Fat 15.9, SaturatedFat 5.7, Cholesterol 36.5, Sodium 897.4, Carbohydrate 90.2, Fiber 9.8, Sugar 8.9, Protein 32.8
SUNDAY MEAT SAUCE WITH ORECCHIETTE
Provided by Food Network Kitchen
Categories main-dish
Time 4h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Soak the bread in the milk until the liquid is absorbed, about 8 minutes. Meanwhile, combine the ground beef and pork in a bowl with the egg, cheese, minced garlic, parsley, 1 teaspoon salt, and pepper to taste. Add the soaked bread and mix with your hands until combined. Form into 16 meatballs.
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the meatballs and cook, turning, until browned on all sides, about 10 minutes. Transfer to a paper-towel-lined plate. Add the beef shin and sausage to the pot and cook until browned, turning, about 10 minutes. Transfer the meats to a large bowl.
- Add the onion and smashed garlic to the pot and fry until soft, about 4 minutes.
- Crush the tomatoes into the pot with your hands and pour in the juices. Stir in the tomato paste, season with salt and pepper and cook 5 minutes.
- Add 5 cups water and the bay leaves, then return the meatballs, beef shin and sausage to the pot, stirring carefully. Bring to a low boil, stir, then reduce the heat to low. Cover and simmer 2 hours, or until the shin meat is very tender. Uncover and simmer until the sauce thickens and the shin meat is falling off the bone, about 1 hour 30 minutes. Transfer all the meats with a slotted spoon to a bowl and cover with foil. Simmer the sauce to thicken, about 20 minutes. Discard the bay leaves.
- Meanwhile, bring a large pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with enough sauce to coat lightly, then top with more sauce and the meat. Garnish with parmesan, if desired.
ORECCHIETTE WITH BACON AND TOMATO SAUCE
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Just a little of each gives the sauce a lightly spicy, smoky flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to a simmer and cook until slightly reduced, 15 minutes.
- Meanwhile, in a large pot of salted water, cook pasta 1 minute less than package instructions. Reserve cup pasta water; drain pasta and return to pot.
- Add sauce and pasta water to pasta and toss to combine; cook over medium-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups pasta for a separate dish. Serve remaining pasta topped with Parmesan and parsley.
Nutrition Facts : Calories 335 g, Fat 5 g, Fiber 3 g, Protein 12 g
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