Orecchiette With Sausage Corn And Chiles Food

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ORECCHIETTE WITH SPICY SAUSAGE



Orecchiette With Spicy Sausage image

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

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or Parmesan cheese, plus more for serving

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 AND SPINACH



Orecchiette with Sausage and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
1/2 cup grated parmesan cheese

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, CORN, AND CHILES



Orecchiette with Sausage, Corn, and Chiles image

If you prefer a milder pasta, go light on the chiles.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and freshly ground pepper
1 pound orecchiette
8 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter
1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
4 1/2 cups fresh yellow corn kernels (from about 6 ears)
Sour cream, for serving
Fresh cilantro leaves, for serving

Steps:

  • Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta.
  • Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break into bite-size pieces, until golden brown and cooked through, 5 to 7 minutes. Transfer sausage to a plate; drain fat from skillet. Add butter to skillet, scraping up browned bits with a wooden spoon. Add chiles and cook, stirring occasionally, 1 minute. Add corn and continue cooking until corn turns a deeper yellow and chiles are softened, about 2 minutes. Return sausage to pan along with pasta and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season with salt and pepper, and serve with sour cream and cilantro.

PENNE WITH CORN AND SPICY SAUSAGE



Penne with Corn and Spicy Sausage image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound penne rigate
2 tablespoons extra-virgin olive oil
12 ounces spicy Italian sausage (about 4 links), casings removed
2 shallots, diced
2 cup frozen corn, thawed
1/2 teaspoon kosher salt, plus for the pasta water
8 ounces mascarpone, room temperature
1 tablespoon Calabrian chile paste
1 cup freshly grated Parmigiano Reggiano, plus for serving
1/4 cup fresh basil leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat. Add the penne and cook according to package directions or until al dente. Drain well, reserving 1/2 cup of the pasta water.
  • Meanwhile, heat a medium skillet over medium-high heat. Add the olive oil and sausage; cook for about 5 minutes, breaking up the sausage into bite-size pieces with a wooden spoon. Add the shallots and cook for another minute. Stir in the corn and salt, and cook, stirring often, until the corn is warmed through, another 2 minutes. Transfer the mixture to a large bowl.
  • To the bowl, add the mascarpone, chile paste and the hot pasta and reserved pasta water. Add the Parmesan directly over the untossed hot pasta. Using a large serving spoon, toss everything together well. Add the basil and toss again. Serve with additional Parmesan if desired.

ORECCHIETTE WITH SAUSAGE



Orecchiette With Sausage image

Make and share this Orecchiette With Sausage recipe from Food.com.

Provided by Lori Mama

Categories     One Dish Meal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

12 ounces orecchiette, cooked
8 ounces fresh chorizo sausage, mild or 8 ounces spicy sausage, casings removed
3 green onions, thinly sliced
2 garlic cloves, sliced thinly
8 ounces cremini mushrooms, sliced
salt and pepper
3 tomatoes, skins removed, seeded and diced
1/2 cup low sodium chicken broth
1/2 cup grated parmesan cheese, plus more for serving

Steps:

  • Bring large pot of salted water to a boil. Add pasta and cook according to package direction.
  • Meanwhile heat a large non stick pan to medium.
  • Add the broken up sausage and saute until no longer pink.
  • Add the mushrooms/garlic and continue to cook until mushrooms have reduced in size.
  • Add most of green onions and cook until limp. Reserving some for garnish.
  • Add the chicken stock and cook for another 3 minutes.
  • Add tomatoes, seasonings to taste and continue cooking for anther 3 minutes.
  • Reserve 1/2 cup pasta cooking water and drain the pasta.
  • Return to pot and combine the pasta/pasta water with the meat mixture along with the cheese.
  • Divide into dishes and serve with additional cheese/green onions as garnish.

Nutrition Facts : Calories 1338.5, Fat 54.1, SaturatedFat 21.3, Cholesterol 122, Sodium 1833.6, Carbohydrate 146.2, Fiber 9, Sugar 12.2, Protein 65.5

SAUSAGE ORECCHIETTE



Sausage Orecchiette image

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

1 lb orecchiette
1 lb hot Italian sausage, casings removed
1 (10 ounce) package white mushrooms or 1 (10 ounce) package brown button mushrooms, sliced
1/2 cup dry white wine
1/4 teaspoon black pepper
2 cups loosely packed basil leaves, torn up
1/2 cup parmesan cheese, grated

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.

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