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
ORECCHIETTE WITH SAUSAGES AND SPINACH
Orecchiette pasta (in Italian, it means "little ears") is tossed in a skillet with crumbled sausages, fresh cherry tomatoes, white wine, garlic, and fresh spinach. Topped with grated pecorino cheese to give this dish a burst more flavor!
Provided by Anna
Categories Dinner
Time 28m
Number Of Ingredients 10
Steps:
- In a large, deep skillet, on medium heat, heat 1 tablespoon of olive oil. Add the garlic and crumbled sausage.
- Cook until sausage is brown and fully cooked, about 4 to 5 minutes.
- Stir in the pepper flakes and sauté for 1 minute with the sausage.
- Pour in white wine and cherry tomatoes, and season with salt and pepper to taste. Simmer for 2 minutes, until the cherry tomatoes have softened.
- Stir in the 2nd tablespoon of olive oil, then add in the spinach. Stir until the spinach wilts. Turn off the heat and set it aside.
- Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the water and add in the Orecchiette pasta. Cook the orecchiette until they are al-dente. Reserve 1/4 cup of salty water. Drain the pasta.
- Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.
- Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.
- Serves 4
Nutrition Facts : Calories 329 calories, Protein 12.8 grams protein, ServingSize 1 serving
ORECCHIETTE WITH SAUSAGE AND BROCCOLI
This orecchiette pasta dish is packed with flavor and quick to make -- and the whole family gobbles it up, broccoli and all.
Provided by Jennifer Segal, adapted from
Categories Dinner
Time 30m
Yield 4-6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
- Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
- Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
- Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
- Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.
Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg
ORECCHIETTE WITH SPINACH, SAUSAGE & TOMATOES
Adding some of the liquid from the canned tomatoes at the helps to cook the tomatoes and spinach without losing any flavor.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook sausage in (12-in./30-cm) Skillet over medium-high heat 8-10 minutes, breaking into crumbles with Mix 'N Chop. Drain canned tomatoes using medium Stainless Mesh Colander into Stainless (4-qt./4-L) Mixing Bowl; reserve 1 cup (250 mL) of the tomato liquid for later use in the recipe.Add drained canned tomatoes, tomato liquid from mixing bowl, pasta, water, pressed garlic, pepper flakes, if desired, and salt to Skillet. Cover and cook 13-15 minutes or until pasta is tender, stirring occasionally.Meanwhile, cut grape tomatoes in half using Utility Knife. Grate cheese using Microplane® Adjustable Fine Grater. Add grape tomatoes, spinach and reserved 1 cup (250 mL) tomato liquid to Skillet. Cook 1-2 minutes or until spinach is wilted, stirring constantly. Sprinkle with cheese.
Nutrition Facts :
TURKEY SAUSAGE & SPINACH ORECCHIETTE
Don't let a funny-sounding word like orecchiete scare you away. These little ear pasta shapes are the perfect partner for spicy turkey sausage and Italian seasoning. -Andrea Phillips, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.
Nutrition Facts : Calories 382 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 593mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
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.
WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
ORECCHIETTE WITH SPINACH, GARLIC AND BACON
Make and share this Orecchiette With Spinach, Garlic and Bacon recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on the box.
- While frying your bacon, defrost spinach in the microwave according to directions.
- Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
- Crumble the bacon and add to the mixture.
- Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
- When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
- •Serving Suggestion: Sprinkle grated cheese over top.
SAUSAGE ORECCHIETTE PASTA
I adapted this orecchiette pasta recipe to be like my favorite Italian restaurant version, only lighter-and tastier. I often use spicy sausage and broccoli rabe. -Melanie Tritten, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., Stir in broccoli and tomatoes. Reduce heat; simmer, covered, 4-6 minutes or until broccoli is crisp-tender. Drain pasta; add to skillet and toss to coat. Serve with cheese.
Nutrition Facts : Calories 363 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
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.
ORECCHIETTE WITH SAUSAGE AND SPINACH
Orecchiette with sausage and spinach is simple and fast to make with a tasty Italian sausage, spinach, garlic, and white wine sauce.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions.
- Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
- Reduce the heat to medium and stir in the garlic and Dijon mustard (cook for about 30 seconds).
- Pour in the wine and cook until reduced by half (about 1-2 minutes).
- Add in the spinach and basil. Toss (using tongs or two large spoons) until the spinach has wilted, then add in the drained pasta and toss again.
- Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.
Nutrition Facts : Calories 643 kcal, Carbohydrate 47 g, Protein 25 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 860 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
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4.9/5 (10)Calories 805 per servingCategory Dinner, Main
- In a large stock pot bring 4 quarts of water to boil, add the salt and stir. Add pasta, stir and cook for 9-10 minutes. Scoop out about cup cooking liquid and reserve. Drain pasta (do not rinse) and set aside.
- In same large stock pot over medium high heat add the olive oil. Add the sausage meat, salt and red pepper flakes (optional) and break up any large lumps (keep it slightly chunky) and brown on all sides.
- Add the wine to deglaze the pan, scraping up the browned bits on bottom of pan. Allow to cook and reduce by half. Add the pesto and cooking liquid and stir. Continue to cook over medium heat and add the fresh spinach. Stir to coat and simmer on low for 5 minutes.
- Add the cooked pasta and stir to combine. Serve immediately with fresh parmesan cheese and parsley and fresh lemon (optional).
ORECCHIETTE WITH SAUSAGE AND SPINACH - TWO HEALTHY KITCHENS
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4.4/5 (5)Total Time 22 minsCategory Main DishesCalories 372 per serving
- Add spinach and vegetable broth, and let spinach wilt. Season with salt, pepper, and red pepper flakes.
- Meanwhile, bring a large pot of salted water to a rolling boil, and cook orecchiette until al dente. Drain pasta and add to pan with sausage mixture. Simmer for another 2 minutes.
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- Add the sun-dried tomatoes, olives, and capers, if using; simmer for a couple of minutes, then add the cooked orecchiette along with the spinach.
- Add red pepper flakes, taste and adjust seasonings (remember, the feta cheese will add saltiness to the dish).
ORECCHIETTE WITH CHICKEN SAUSAGE AND SPINACH - MYRECIPES
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5/5 (2)Calories 442 per servingServings 4-6
- In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.
- Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
- Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.
ORECCHIETTE WITH SAUSAGE AND MUSHROOMS - KATH EATS REAL FOOD
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Reviews 8Category EntreeCuisine AmericanEstimated Reading Time 2 mins
- In a large sauté pan melt the butter of medium high heat and add the mushrooms and sausage. Cook for 5 minutes, until mushrooms are brown. Add garlic and stir, cooking for an additional minute or two.
- Add wine and add a touch of heat to cook off alcohol and reduce the wine, 3-5 minutes. Add half and half and greens and stir to mix and wilt. Cook for 2-3 minutes more, until sauce is thick. Mix in pasta and season with salt and pepper to taste. Top with lemon zest and grated parmesan.
ORECCHIETTE WITH SAUSAGE AND CHERRY TOMATOES - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Meanwhile, in a large, deep skillet, heat 1 tablespoon of the olive oil until shimmering. Add the sausage in 1-inch clumps and cook over moderately high heat, turning once, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a plate.
- Add 2 tablespoons of the olive oil to the skillet along with the tomatoes and crushed red pepper; cook over moderately high heat, pressing the tomatoes until slightly softened, about 4 minutes. Add the reserved pasta cooking water, season with salt and cook over moderate heat, scraping up any browned bits and crushing the tomatoes, until the liquid is reduced by half and the tomatoes are nearly broken down, about 5 minutes.
- Add the pasta to the skillet along with the sausage and the remaining 1 tablespoon of olive oil and cook, stirring, until the pasta is evenly coated, about 3 minutes. Remove from the heat and stir in the provolone. Transfer to bowls and serve right away.
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