Orecchiette With Sausage And Roasted Peppers Food

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS

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.

ORECCHIETTE WITH CLAMS, SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
• Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
• Stir in the parsley. Add the clams and gently toss.

ROASTED GARLIC AND SAUSAGE ORECCHIETTE

Steps:

• For the roasted garlic: Preheat the oven to 450 degrees F. Stack three 12-by-12-inch sheets of foil on top of each other. Place the garlic cloves on the foil and pull up the sides to create a bowl. Pour in the oil and sprinkle in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pull up the sides to create a pouch and seal it so the oil doesn't leak out. Place in the oven and roast for 12 minutes.
• Remove from the oven and smash the garlic with a fork into a smooth paste. Set aside.
• For the pasta: Fill a large saucepan with 3 quarts (12 cups) of water and add 2 1/4 teaspoons salt. Bring to a boil, then add the orecchiette and cook according to package directions. Drain, reserving 1/2 cup of the cooking water.
• Meanwhile, heat a large skillet over high heat for 2 minutes. Add the olive oil, sausage, red pepper flakes and 2 1/4 teaspoons salt, and cook, breaking up the sausage, until browned, about 5 minutes. Add the broccoli rabe, the cooking water and roasted garlic puree to the pan and stir vigorously.
• Stir in the cooked orecchiette. Stir in the Parmesan and cook, stirring, until the sauce thickens and the Parmesan melts, about 1 minute. Divide between plates and enjoy.

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 FENNEL, SAUSAGE, AND SWEET PEPPERS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
• Roast in the preheated oven until tender, 8 to 10 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Fill a large pot with lightly 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, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
• Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

ORECCHIETTE WITH HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER

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!).

SAUSAGE ORECCHIETTE

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.