Orecchiette With Corn Arugula And Tuna Recipes

ONE PAN ORECCHIETTE PASTA

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.

ORECCHIETTE AND ARUGULA CASSEROLE

Steps:

• Bring a medium saucepan with salted water to boil.
• Cook the pasta according to the box's directions to al dente. Drain, reserving the cooking water, and refill the pot with the water.
• Bring to a boil again, and drop in the washed and trimmed arugula to blanche for 30 seconds.
• Remove with tongs and place immediately into an ice water bath. Drain, and roughly chop the greens.
• Preheat oven to 375 degrees.
• Drain the pot and cook the butter and flour over medium-low eat, stirring until bubbly and evenly dispersed.
• Add the milk and cream and keep stirring over medium heat until it begins to bubble and thicken.
• Add the Parmiggiano, pesto, spices, salt and pepper.
• Next add the drained pasta and arugula and the pine nuts. Taste for seasoning.
• Divide mixture into two greased individual au gratin dishes or small, oven-proof bakeware.
• Top evenly with the grated Fontina.
• Bake at 375 for approximately 30-40 minutes (depending on how large your bakers are), or until top is lightly browned.
• Let cool before serving.