Orecchiette With Cannellini Beans And Spinach Recipes

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, heat olive oil in a large skillet over medium heat.
• Stir in onion, carrot, and garlic; saute 3 minutes.
• Stir in 2 tablespoons Parmesan cheese and next 4 ingredients (everything except spinach and bread crumbs); simmer 5 minutes.
• Stir in spinach, and cook 1 minute or until spinach is wilted.
• Stir in pasta; cook until thoroughly heated.
• Sprinkle pasta with remaining 2 tablespoons cheese and breadcrumbs before serving.

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
• Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
• Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
• Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

Steps:

• 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, about 8 to 10 minutes.
• Drain pasta reserving 1 cup of the cooking liquid.
• In a large, heavy skillet warm the olive oil over medium-high heat.
• Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
• Continue cooking until the sausage is golden and the onions are tender.
• Add the beans and oregano cook for 2 more minutes.
• Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

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.

Steps:

• To cook dried beans, transfer with their soaking water to a heavy pot. Add more water as necessary to cover the beans with 1 1/2 to 2 inches of water. Over medium-high heat, bring to a gentle boil and skim away foam. Add onion and garlic, cover, reduce heat to low and simmer 30 minutes. Add salt to taste (I use at least a rounded teaspoon), cover and continue to simmer very gently for 1 to 1 1/2 hours, until the beans are tender all the way through and their texture is plush and velvety. Taste the bean broth and add more salt as necessary. Remove from heat. Let beans cool in the broth if not using right away.
• Place a strainer over a bowl and drain beans. Measure out 1 cup of the broth and combine with the tomato sauce or tomatoes in a wide pan or a pasta bowl.
• Bring a large pot of water to a boil, salt generously and add orecchiette. Boil 5 minutes and add green beans. Boil another 5 minutes, until pasta is cooked al dente. Drain and toss green beans and pasta with the cooked beans and tomato sauce or tomatoes. Add half the basil and toss again.
• Serve in wide bowls, garnishing each serving with fresh basil and Parmesan.