Orecchiette With Spinach And Gorgonzola Sauce Recipes

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 large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
• While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
• Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.

Steps:

• Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
• Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.