ORECCHIETTE WITH BUTTERNUT SQUASH, KALE, AND SAUSAGE
Orecchiette with butternut squash, kale, and sausage is a great dish to make if you're looking to step up your pasta game!
Categories weeknight meals dinner
Time 45m
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon and stirring occasionally, until browned, about 2 minutes. Transfer to a bowl. Pour off all but 2 tablespoons of the drippings. (If there's less than 2 tablespoons, add some olive oil.)
- Reduce the heat to medium. Add the squash, toss to coat with the oil and sprinkle with 1/2 teaspoon salt, the chili powder and some pepper. Cook, tossing occasionally, until the squash is deep golden brown and just tender (but not falling apart), about 15 minutes. (Add a few tablespoons of water if the squash is getting too dark or dry before it's tender.) Remove to the bowl with the sausage.
- Meanwhile, add the pasta to the boiling water and cook, stirring occasionally, until very al dente, which is usually a minute or two less than the box calls for. Reserve 3/4 cup cooking water, then drain.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat and add about half the kale and 1/4 teaspoon salt. Cook, tossing, until wilted, adding more kale as each batch wilts. Add the remaining 1/4 teaspoon salt and toss. The whole process will take about 3 minutes. Some of the kale will be browned and some less cooked-that's fine!
- Add 1/2 cup of the reserved cooking water to the pan, then the squash, sausage, pasta and a generous amount of pepper. Cook, carefully tossing with 2 big spoons to avoid mashing the squash, until well combined and the pasta is al dente, about 2 minutes. If it seems dry, add more of the reserved cooking water. Top with shaved parmesan.
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 BUTTERNUT SQUASH AND SAGE
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
- Meanwhile, heat oil in a large straight-sided skillet over medium heat. Add squash seeds and pulp. Cook, stirring occasionally, until seeds puff and turn golden, 10 minutes. Season with salt; transfer to a plate. Add 2 tablespoons butter to skillet; melt. Add sage and cook, stirring occasionally, until crisp, 2 minutes. Transfer to another plate. Add squash flesh to skillet. Season with salt, cover, and cook, stirring occasionally, until tender, 10 minutes.
- Stir in pasta, 1/2 cup pasta water, and remaining 1 tablespoon butter. Simmer until thickened slightly, about 2 minutes. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated; season with salt. Top with squash pulp and seeds, sage leaves, ricotta, and poppy seeds. Drizzle with oil and serve.
ORICHETTE PASTA WITH BUTTERNUT SQUASH, SAGE & ITALIAN SAUSAG
This is really amazing, colorful and oh so tasty! The combination of sweet squash combined with sage, sweet or spicy Italian sausage is incredible! The Orichette pasta, "Little lamb ears" is perfect for this dish. I cooked the squash and sausage ahead of time, and set aside. This worked well since everything is heated through before cooking. This recipe was passed along to me from a GF. She's been bragging on it for years. I finally made it and now wonder WTH took me so long! From: Traditional Home, Sept. 2006 Although this recipe states that it serves 6-8, I think it serves 4-6 as a main dish. Serve with a green salad and sautéed haricot verts, some crusty bread and you have a lovely meal! Oh, don't forget the vino :D
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water (salted) for pasta.
- Heat large skillet over med-high heat. Add olive oil; swirl to coat pan.
- Add squash and cook 5-6 minutes until browned and caramelized, tossing until all sides are browned. Transfer to bowl. *This can be done ahead of time.
- Add sausage to pan and cook until well browned. Drain. Return sausage to pan.
- Stir in garlic and crushed red pepper, if using, and cook 1 minute.
- Add white wine and simmer, uncovered, 1-2 minutes stirring constantly and scraping pan to loosen any brown bits. *This can be done ahead of time.
- As a time saver: At this point you can set the squash and sausage aside.
- Return squash to pan; add chicken broth and sage. Bring to boil and reduce heat. Cover and simmer, stirring occasionally, until squash is very tender, about 10-12 minutes.
- Add pasta to the boiling water for pasta. Cook pasta according to package directions. When al dente, drain well.
- Add pasta to squash & sausage mixture, then cook and stir for 2 minutes.
- Add paremesan, pepper , season to taste with salt. Serve.
Nutrition Facts : Calories 638.7, Fat 23.6, SaturatedFat 8, Cholesterol 53.6, Sodium 1058.5, Carbohydrate 68.7, Fiber 5.9, Sugar 5.6, Protein 37.6
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- Heat a large skillet over medium heat. Add enough olive oil to coat the bottom. Once the oil is hot, add the butternut squash. Allow to cook in an even layer until caramelized and tender, stirring often. Season with salt and black pepper. Transfer the squash to a plate and reserve.
- Add a little more olive oil to the skillet. Break the sausage into pieces and add it in. Allow the sausage to brown on all sides, breaking it apart with a wooden spoon into smaller pieces as it cooks. Once browned and just cooked through, transfer the sausage to a plate and reserve.
- Meanwhile, drop the orecchiette into a large pot of boiling, heavily-salted water. Cook for 1 minute less than the package’s instructions.
- Add a little more olive oil to the skillet, along with the shallot. Cook for a minute or two until tender. Add the red chard and sage. Continue to cook as the greens wilt. Season well with salt.
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