ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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 cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.
ORECCHIETTE WITH SAUSAGE AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Orecchiette are formed by kneading the dough, letting it rest, then breaking off portions to roll by hand into long skinny ropes. These are cut into pieces, formed into rounds and given the classic cup shape between the index finger and thumb, then flipped inside-out to expose the slightly more textured surface that will "grab" the sauce.
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use). When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 14 grams, Carbohydrate 71 grams, Fat 20 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 628 milligrams, Sugar 6 grams
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
SAUSAGE ORECCHIETTE
Make and share this Sausage Orecchiette recipe from Food.com.
Provided by CookingONTheSide
Categories Pork
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
- Drain, reserving 1/4 cup cooking water.
- Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
- If necessary, break large pieces apart with a wooden spoon.
- Add mushrooms and cook an additional 5 minutes.
- Pour in wine, reserved pasta water and black pepper.
- Stir in basil.
- Remove from heat; toss with pasta and cheese.
- Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
- Add all of the pasta.
- With wooden spoon, stir once or twice to prevent sticking.
- Check at suggested time; if cooked properly, there will be no white inside.
ORECCHIETTE WITH CHERRY TOMATOES AND ARUGULA
Make and share this Orecchiette With Cherry Tomatoes and Arugula recipe from Food.com.
Provided by lecole54
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start bringing a large pot of salted water to a boil.
- Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan.
- Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use).
- When water boils, stir in pasta.
- Add tomatoes to oil in sauté pan, increase heat to medium-¬high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water.
- Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese. Or serve in about 30 minutes, just warm.
Nutrition Facts : Calories 467.9, Fat 15.2, SaturatedFat 2.1, Sodium 15.6, Carbohydrate 70.5, Fiber 4.7, Sugar 6.2, Protein 12.8
ORECCHIETTE WITH SAUSAGE AND ARUGULA
Steps:
- Cook pasta is salted water until almost al dente. Retain one cup of pasta water. Return the past to its pot.
- Heat oil in a skillet over medium high heat. Add sausage (casings removed) and cook, breaking into small chunks until well browned (about 8 to 9 minutes). Transfer sausage to a plate lined with paper towels and discard all but one tablespoon of fat.
- Thinly slice the scallions keeping teh white and green parts separate. Add the white parts to the skillet along with chopped garlic and fennel seeds. Cook for 2 to 3 minutes. Add the vermouth and scrape up the brown bits. Cook until the vermouth is nearly gone. Stir in the reserved pasta water, lemon zest, and half of the green scallion parts. Bring to a simmer and cook for a minute or two to thicken.
- Pour the mixture over the pasta then add the sausage. Cook over medium heat until warmed (1 to 2 minutes). Add roughly chopped arugula and toss until wilted. Turn off the heat and stir in the Parmesan and remain green scallion bits.
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