Orecchiette With Dandelion Sausage And Lemon Zest Recipes

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LEMONY ONE-PAN ORECCHIETTE WITH SAUSAGE & BROCCOLINI



Lemony One-Pan Orecchiette with Sausage & Broccolini image

We've updated this classic pasta dish with a simple one-pot preparation and a welcome dose of lemon. Orecchiette is an underused short pasta that's named for its resemblance to the shape of a small ear. Cooking the pasta in chicken broth adds savory depth-you will taste the difference in every bite. Grape tomatoes are optional, but they do add a wonderful burst of color and fresh flavor to this dish. You can cook them with the sausage to soften them a little, if you like. For a milder meal, feel free to omit the red pepper flakes and use regular mild Italian turkey sausage.

Categories     Lunch,Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 14

2 spray(s) Cooking spray
16 oz Uncooked fresh turkey sausage spicy Italian variety, casing removed
1 large Uncooked onion(s) diced
0.5 tsp Table salt
3 large clove(s) Garlic clove(s) minced
0.125 tsp Crushed red pepper flakes
4 cup(s) Canned chicken broth
8 oz Uncooked orecchiette pasta
2 cup(s), chopped Uncooked baby broccoli chopped or regular broccoli florets
0.25 cup(s) Grated Parmesan cheese divided
2 Tbsp Fresh lemon juice
1 Tbsp Lemon zest
1 cup(s) Grape tomatoes halved (optional)
0.333 cup(s) Basil fresh, chopped

Steps:

  • Coat a large nonstick soup pot with cooking spray; heat over medium high heat. Add sausage and cook, stirring often and breaking apart sausage with a wooden spoon, until well-browned, 8 minutes; remove sausage to a bowl.
  • Add onion and salt; cook, stirring often, until onion is softened, 5-8 minutes. Add garlic and hot pepper flakes; cook, stirring, 1 minute. Add broth; bring to a boil over high heat. Add pasta; cook, stirring frequently, 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more.
  • Stir in cooked sausage, 3 Tbsp Parmesan, lemon zest, and lemon juice; garnish with tomatoes, basil, and remaining 1 Tbsp Parmesan.
  • Serving size: 1 1/2 cups

Nutrition Facts : Calories 152 kcal

LEMONY ONE PAN ORECCHIETTE WITH SAUSAGE AND BROCCOLINI RECIPE - (4/5)



Lemony one pan orecchiette with sausage and broccolini Recipe - (4/5) image

Provided by á-50496

Number Of Ingredients 13

1lb1 lb spicy Italian turkey sausage
1large1 large onion, diced
1/2tsp1/2 tsp salt
3large3 large garlic cloves, minced
1/8tsp1/8 tsp red pepper flakes
4cups4 cups chicken broth
8oz8 oz orecchiette pasta
2cup2 cup chopped broccolini ( or regular broccoli)
4tbsp4 tbsp fresh grated Parmesan cheese, divided
2tbsp2 tbsp fresh lemon juice
1tbsp1 tbsp lemon zest
1cup1 cup grape tomatoes, halved
1/3cup1/3 cup basil, chopped

Steps:

  • 1. Coat a large non stick soup pot with nonstick spray; heat over medium -high. Add sausage and cook, stirring often and breaking apart sausage with a wooden spoon, until well-browned about 8 minutes; transfer sausage to a bowl. 2. Add onion and salt; cook stirring often until onion is softened, 5-8 minutes. Add garlic and red pepper flakes; cook, stirring about 1 minute. Add broth; bring to a boil over high heat. Add pasta; cook stirring frequently about 8 minutes. Add broccolini; cook, stirring occasionally until pasta is al dente, about 4 minutes more. 3. Stir in cooked sausage, 3 tbsp cheese, lemon juice, and lemon zest; sprinkle with tomatoes, basil and remaking 1 tbsp cheese and then serve.

ORECCHIETTE WITH DANDELION, SAUSAGE, AND LEMON ZEST



ORECCHIETTE WITH DANDELION, SAUSAGE, AND LEMON ZEST image

Categories     Sauce     Pasta     Sauté     Dinner

Yield 4 to 6 people

Number Of Ingredients 11

fine sea salt
1 ½ pounds dandelion greens, tough outer leaves removed, rinsed, and sliced 1 inch thick
¼ cup extra virgin olive oil
2 garlic cloves, crushed
2 pinches of hot red pepper flakes
grated zest of 1 lemon
1 ½ cups crumbled hot sausage meat
½ cup dry white wine
1 pound orecchiette
¹/3 cup grated Pecorino Romano
freshly ground black pepper

Steps:

  • Bring a pot of salted water to a boil over high heat. Add the dandelion greens to the pot and cook, stirring, for 5 minutes. Drain. Heat the olive oil in a sauté pan over medium-high heat. Add the garlic and sauté until browned, about 2 minutes. Remove the garlic form the pan and discard it. Add the cooked dandelion greens to the pan, stirring to coat them with the oil. Season with salt, red pepper, and lemon zest. Cover with a lid and lower the heat. Cook for about 20 minutes or until the vegetables are tender. Place the sausage meat in a large skillet over low heat. Cook until the fat begins to render. Raise the heat and add the wine to the pan. Cook until the alcohol evaporates, about 3 minutes, then add the dandelion greens, stir, and cook over low heat for 10 minutes. Meanwhile, bring another pot of salted water to a boil and cook the orecchiette until al dente, about 7 minutes. Reserve ½ cup of the pasta cooking liquid and drain the pasta. Transfer it to a big bowl and add the sauce, mixing as you do. Add a bit of cooking liquid to help it emulsify. Finish by topping with grated Pecorino Romano and black pepper and serve family style at the table. VINO The potent flavors of sausage and dandelion greens demand a full-bodied California Cabernet.

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