SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
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 AND CHICKPEAS
Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to "little ears", but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I've even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Put the chickpeas in a bowl and drizzle with a bit of olive oil.
- Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
- While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
- Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
- Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.
ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE
This pasta dish is from the Last Supper Club in San Francisco. Orecchiette means "little ears" and this pasta is sturdy enough to support the hearty sauce. If you are unable to find orecchiette you can use Farfalle.
Provided by cookiedog
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
- Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
- Split the sausages lengthwise down the middle and remove from their casings.
- Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
- Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
- Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.
Nutrition Facts : Calories 817.4, Fat 43.3, SaturatedFat 14.1, Cholesterol 77.5, Sodium 6875.9, Carbohydrate 66.8, Fiber 7.6, Sugar 3.8, Protein 41.4
ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.
ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE
This can be served hot or at room temperature. From Everyday Italian. I love orecchiette pasta and broccoli rabe and usually they are together in dishes but I love the additon of the sausage.
Provided by Pumpkie
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
- Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
- In a large skillet, heat the oil over medium heat.
- Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
- Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
- Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
- Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.
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