Everyday Food Orecchiette With Sausage Chard And Parsnips Recipes

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ORECCHIETTE WITH SAUSAGE AND GREENS



Orecchiette With Sausage and Greens image

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

Provided by Dona England

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb hot Italian sausage link
1 lb greens
3 garlic cloves, minced
kosher salt
crushed red pepper flakes
1 lb orecchiette
1 tablespoon butter
1/2 cup grated parmesan cheese
freshly cracked pepper

Steps:

  • Bring a large pot of water to boil.
  • Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
  • In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
  • Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
  • Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
  • Repeat with the remaining greens and transfer the greens to the bowl.
  • Don't wash the pan yet.
  • Cook the pasta in salted water. Reserve a cup of the pasta water.
  • In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
  • Add the pasta to the large bowl with the sausage and greens.
  • Pour the cooking liquid-butter mixture over top.
  • Add the cheese and stir with a large spoon.
  • Add more cooking liquid if necessary.
  • Dish out the pasta topping with pepper and more parmesan cheese.

Nutrition Facts : Calories 955.7, Fat 45.9, SaturatedFat 16.1, Cholesterol 83.3, Sodium 1587.7, Carbohydrate 91.2, Fiber 3.8, Sugar 3.1, Protein 41.5

SWISS-CHARD AND ALMOND PASTA



Swiss-Chard and Almond Pasta image

When in the mood for an inventive spin on classic spaghetti, turn to this delicious pasta filled with wilted rainbow chard, toasted almonds and a hint of lemon zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

1/2 cup raw almonds
Kosher salt and freshly ground black pepper
12 ounces spaghetti
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound rainbow Swiss chard (from 2 bunches), stems thinly sliced, leaves cut into 2-inch pieces
Finely grated zest and juice of 1 lemon
1/2 cup grated Pecorino Romano, plus more for serving

Steps:

  • Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
  • Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.

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