Orecchiette With Sausage Chard And Parsnips Food

ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

ORECCHIETTE WITH SAUSAGE AND SPINACH

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 SPICY SAUSAGE

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 SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

EVERYDAY FOOD - ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

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.

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 SAUSAGE AND GREENS

Steps:

• Bring a large pot of water to boil.
• Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
• In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
• Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
• Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
• Repeat with the remaining greens and transfer the greens to the bowl.
• Don't wash the pan yet.
• Cook the pasta in salted water. Reserve a cup of the pasta water.
• In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
• Add the pasta to the large bowl with the sausage and greens.
• Pour the cooking liquid-butter mixture over top.
• Add the cheese and stir with a large spoon.
• Add more cooking liquid if necessary.
• Dish out the pasta topping with pepper and more parmesan cheese.