Orecchiette With Spinach Sausage Tomatoes Food

ORECCHIETTE WITH SAUSAGES AND SPINACH

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

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 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 SPINACH, SAUSAGE & TOMATOES

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.

ORECCHIETTE WITH SPINACH, SAUSAGE & TOMATOES

Steps:

• 1. 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 large Colander into large Bowl; reserve 1 cup (250 mL) of the tomato liquid for later use in the recipe.
• 1. Add drained canned tomatoes, tomato liquid from large 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.
• 1. Meanwhile, cut grape tomatoes in half using Utility Knife. Grate cheese using Microplane® Adjustable 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. Yield: 6 servings Nutrients per serving: Calories 470, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 57 g, Protein 22 g, Sodium 1370 mg, Fiber 6 g U.S. Diabetic exchanges per serving: 3 starch, 1 vegetable, 11/2 low-fat meat, 2 fat (3 carb) Cook's Tips: Breaking the sausage into crumbles with the Mix 'N Chop helps it to cook more quickly and evenly. Orecchiette means "little ears" in Italian. It is a small round pasta with a slight dome in the center. Campanelle pasta can be substituted, if desired. For a milder dish, mild or sweet Italian sausage can be used. Italians sausage links with the casings removed can be substituted for the bulk sausage.

ORECCHIETTE WITH SPINACH, GARLIC AND BACON

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.

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE

Steps:

• Heat a large skillet over medium heat. Add butter and oil. Once the butter is melted, add the onion and garlic. Cook until the onion is starting to get soft.
• Turn the temp up to medium high and add the pancetta, cook until crispy. Remove the casings from the sausage then add to skillet and brown. Pour in the wine and scrape up those delicious browned bits.
• Toss in the mushrooms and stirring occasionally, cook till they are slightly softened.
• Add the tomatoes (any extra juices too), basil and oregano, and salt to taste, and stir to combine. Turn heat to low, cover and simmer for one to two hours, stirring occasionally.
• While the sauce is simmering, cook the pasta (make sure you have good salty water) until just al-dente. Drain the pasta, reserving 1/2 cup pasta water (DO NOT RINSE).
• Back to the skillet -- add the spinach and cook till it begins to wilt. Then toss in the pasta and stir to combine everything -- stir frequently until everything is heated through. (add some reserved pasta water if the sauce seems too thick)
• Spoon into bowls and top with fresh Parmesan cheese. Enjoy!