ORECCHIETTE WITH SPICY SAUSAGE
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
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 BROCCOLI RABE AND SAUSAGE
Steps:
- Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
- Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
- Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
- Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.
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.
ONE PAN ORECCHIETTE PASTA
Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
- Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
- Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g
ORECCHIETTE PASTA WITH BROCCOLI SAUCE
Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!
Provided by Sylvia Fountaine
Categories vegetarian main
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
- Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
- In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.
- Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a "sauce". Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
- If it seems watery and separated, just keep cooking it down. It won't be smooth- but just broken down and very very tender.
- Add the pasta. Toss well. Add more hot pasta water to keep it " saucy." Add the lemon zest.
- Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.
- Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.
- Enjoy!
Nutrition Facts : ServingSize with the addition of ¾ cup parmesan, Calories 351 calories, Sugar 3.2 g, Sodium 518.3 mg, Fat 12.7 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 49.2 g, Fiber 7.5 g, Protein 15.6 g, Cholesterol 9.7 mg
ORECCHIETTE
Protein-rich garbanzo flour can be found at health-food grocers (such as Whole Foods).
Provided by Victoria Granof
Time 40m
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- 1. Boil a large pot of salted water.
- 2. Meanwhile, in a large bowl, mix the flours and salt. Make a well in the center of the dry ingredients and add the eggs.
- 3. Whisk them, gradually pulling in flour from the rim, until the mixture comes together into a firm ball of dough.
- 4. Turn the dough out onto a well-floured surface and work it until smooth.
- 5. With a well-floured hand, pinch off small fingerfuls of dough, roll them between your thumb and forefinger into balls, and press each in the middle to form an indentation. (Toddler fingers are especially well-suited to this task.)
- 6. Cook the orecchiette in the boiling water for 1 minute past the point when they rise to the top. Drain and serve.
ORECCHIETTE WITH BUTTER BEANS, PARSLEY, CHILLI & LEMON
Make this simple pasta dish using whatever you've got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer
Provided by Samuel Goldsmith
Categories Dinner
Time 15m
Number Of Ingredients 9
Steps:
- Cook the orecchiette following pack instructions until al dente, about 10 mins. Drain, reserving the cooking water.
- Meanwhile, heat the olive oil in a large frying pan over a medium heat and fry the chillies and garlic for 2 mins until just softened. Mix in the butter beans, tomatoes, lemon zest and juice. Cook for 5 mins more, then scatter in the parsley and cook for another 2 mins. The tomatoes should have reduced slightly and the beans should be warmed through.
- Tip the orecchiette into the frying pan with the butter bean mixture. Pour in a little of the reserved pasta cooking water if you prefer a looser sauce. Spoon into bowls and sprinkle with the cheese before serving, if you like.
Nutrition Facts : Calories 422 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.02 milligram of sodium
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From jamieoliver.com
Servings 4Total Time 1 hr 30 minsCategory Lunch & Dinner RecipesPublished 2018-04-30
- Pile the flour on to a clean surface and make a well in the middle. Gradually add 200ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface, switching between fast and slow kneading, for 10 minutes, or until smooth and firm. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 1cm nuggets. Keep your surface well dusted with flour.
- Now, method number one: starting at the edge furthest away from you, drag a blunt eating knife towards you over a nugget of dough, so it curls round and over the knife. Gently pull the dough off the knife, push your thumb inside and turn it inside out. Repeat, and you’ll get it after a while. Method number two requires you to stick your thumb into the centre of a nugget (roll it into a ball first if you want to be more precise), rotate your thumb around to create a round disc, then pick the disc up and hold it between your thumb and forefinger, pulling it gently over your forefinger to make a similarly effective little ear. Transfer to a floured tray as you go.
- Whichever method you choose, repeat with the remaining pasta, shaping and perfecting as you go until all your little ears are done.
ORECCHIETTE PASTA WITH PESTO - HIP FOODIE MOM
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- Cook the pasta in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with a little olive oil. Cool to room temperature.
- To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. OR just rinse well with water and dry with a paper towel. (This home girl does not have a salad spinner). If you need to store them: store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil (I used about a cup) into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmigiano-Reggiano (or whatever cheese you are using) and puree for a minute. I also added the salt and pepper into the food processor but you can season later when serving. Up to you!
ORECCHIETTE WITH VEAL, CAPERS AND WHITE WINE - FOOD & WINE
From foodandwine.com
- In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
- Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
- Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.
EASY ORECCHIETTE WITH RAPINI AND PEPPER FLAKES - ETALK
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- To make the pasta, sift together flour and semolina flour in a bowl. Make a well in the centre of the flours.
- In a separate bowl, dissolve the salt in the water. Pour the salt water into the well in the flour. Pull flour in from the sides of the bowl to the centre, mixing together, then kneading until the dough is smooth and elastic. Break off pieces of the dough and roll into thin logs. Cut each log into rounds. Put a round in your palm, then press your thumb into it to form an indent. Set on a baking tray dusted with semolina to dry. Repeat with the rest of the dough.
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