ORECCHIETTE WITH BROCCOLINI AND SAUSAGE
Steps:
- Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.
RISOTTO WITH SAUSAGE AND PARSLEY
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
Provided by Sam Sifton
Categories grains and rice, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams
SAUSAGE RISOTTO
When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.
Provided by thedailygourmet
Categories Risotto
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g
SAUSAGE AND BROCCOLINI PIZZA
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put an inverted baking sheet on the lowest oven rack; preheat to 475 degrees F. Line another inverted baking sheet with parchment; drizzle with 2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the parchment; flip to coat with the oil. Drape with plastic wrap; set aside.
- Combine the tomatoes and basil in a bowl. Mix the ricotta, mozzarella and mint in another bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
- Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Add the sausages and garlic; cook, breaking up the meat, 5 minutes. Remove to a plate using a slotted spoon. Add the broccolini and 1/2 cup water to the drippings in the skillet and cook 5 minutes.
- Stretch the dough to 11 by 14 inches on the parchment; spoon the ricotta mixture on top. Top with the tomatoes, sausage and broccolini. Slide the pizza (on the parchment) onto the hot baking sheet. Bake until the crust is golden, 15 minutes. Transfer the pizza to a cutting board to slice.
Nutrition Facts : Calories 750 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 76 milligrams, Sodium 1555 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 39 grams
RISOTTO WITH ITALIAN SAUSAGE
Steps:
- Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
- Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
- Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
- Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
- Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)
RIGATONI WITH BROCCOLINI AND SAUSAGE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
- Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
- Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.
PASTA WITH SAUSAGE AND BROCCOLINI
This is a really flavorful, easy to make pasta dish. The broccolini is a hybrid vegetable of broccoli and Chinese Kale. It is more tender and sweet than broccoli and less fibrous. Most of it is edible from the stalks to the florets. It really makes the dish better than the usual broccoli or broccoli rabe.
Provided by Nessie in New York
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice sausage into bite size pieces and cook in large saute pan until fairly well done.
- Remove sausage from pan and drain on paper towels.
- Meanwhile, rinse broccolini, remove and discard only the ends of the stalks.
- Cut the rest of the broccolini into 2" pieces.
- Wipe the saute pan clean and heat olive oil.
- Add garlic and onion and cook for 2 - 3 minutes.
- Add broccolini and cook for 3 more minutes.
- Add can of chopped tomatoes with juice and cook for 2 more minutes.
- Add cooked pasta and sausage, tossing well to combine with the rest of the ingredients.
- Serve with fresh grated Parmeggiano Cheese and enjoy!
Nutrition Facts : Calories 559.5, Fat 18.7, SaturatedFat 4.4, Cholesterol 25.2, Sodium 489.2, Carbohydrate 71.8, Fiber 4.2, Sugar 4.8, Protein 25.9
BROCCOLI RISOTTO
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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