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
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.
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE
This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.
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. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
- When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
- Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
- Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.
Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams
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 HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER
Freshly roasted peppers give this dish a smoky taste, if you want, you can substitute bottled red peppers, but it won't taste the same!! To skin the peppers char them and then cover tightly with plastic wrap or put them in closed brown paper bags - this wil produce steam and make the skins come off easily.
Provided by Manami
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
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 or brown paper bags; 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.
- Add garlic until it turns golden (50 seconds).
- 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.
- Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).
Nutrition Facts : Calories 622.5, Fat 27.1, SaturatedFat 9.8, Cholesterol 53.1, Sodium 1017.6, Carbohydrate 66.3, Fiber 3.8, Sugar 3.7, Protein 27.5
3-INGREDIENT ORECCHIETTE WITH SAUSAGE AND FENNEL
Be sure to add the sausage just before the last toss to maintain all those delicious crispy bits.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Sausage Pasta Quick & Easy Fennel Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
- Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
- Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.
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.
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ORECCHIETTE PASTA WITH ITALIAN SAUSAGE & RED PEPPERS
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5/5 (1)Estimated Reading Time 4 minsServings 6
- Split the sausage casings open and remove the meat while crumbling it with your fingers. Meanwhile heat 1 tablespoon of the olive oil in a large 12” skillet over medium-high heat. Add the sausage crumbles and cook while crumbling the sausage further with a wooden spoon. Cook until the sausage is golden-brown, crispy and cooked through.
- Add garlic, diced red pepper and red pepper flakes (if using) stirring occasionally until red peppers are tender and the garlic is fragrant, about 2 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add orecchiette and bring to a boil. Cook for 12 - 13 minutes, or as package directs.
- Reserve ½ cup starchy pasta water in a mug. Drain pasta and add it to the skillet with the cooked sausage mixture. Reduce heat to medium. Cook for 1 – 2 minutes adding some of the reserved starchy pasta water to loosen the pasta as necessary.
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