Orecchiette With Hot Sausage And Roasted Red Yellow Pepper Recipes

ORECCHIETTE WITH ROASTED FENNEL AND SAUSAGE

Steps:

• For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
• Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

ORECCHIETTE WITH SAUSAGE AND ROASTED PEPPERS

Steps:

• Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
• Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

SAUSAGE ORECCHIETTE

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
• Drain, reserving 1/4 cup cooking water.
• Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
• If necessary, break large pieces apart with a wooden spoon.
• Add mushrooms and cook an additional 5 minutes.
• Pour in wine, reserved pasta water and black pepper.
• Stir in basil.
• Remove from heat; toss with pasta and cheese.
• Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
• Add all of the pasta.
• With wooden spoon, stir once or twice to prevent sticking.
• Check at suggested time; if cooked properly, there will be no white inside.

ORECCHIETTE WITH CLAMS, SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
• Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
• Stir in the parsley. Add the clams and gently toss.

ORECCHIETTE WITH SAUSAGE AND RED PEPPER SAUCE

Steps:

• Make sauce:
• Remove sausage meat from casings. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and cook sausage, stirring to break up lumps, until golden. Transfer sausage with a slotted spoon to a plate and pour off all but about 3 tablespoons of fat from skillet. Add bell peppers and garlic to skillet with salt and pepper to taste and cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.
• In a blender or food processor coarsely purée tomatoes with juice and stir into bell pepper mixture with sausage. Simmer sauce, covered, stirring occasionally, 15 minutes. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 1 day or frozen 1 month.
• In an 8-quart kettle bring 7 quarts of salted water to a boil. Cook orecchiette until al dente (about 6 minutes for fresh, longer for dried) and drain in a colander. In a large heated bowl immediately toss pasta with sauce.

ORECCHIETTE PASTA WITH SAUSAGE & ROASTED PEPPERS

Steps:

• 1. Heat broiler. place peppers, skin side up, on foil lined baking sheet broil them on each side til char like (18-20min) when cooke place in bowl & cover w/ plastic wrap to keep steam inside for easy peeling,remove w/ paper towel & shred w/ fingers into strips,reserve juice from peppers do not discard.Set aside both peppers & juice.
• 2. In pot of boiling water salt & cook pasta according to box,drain & reserve 1/2cp pasta water.Meanwhile , heat skillet w/ olive oil over med. heat & cook sausage breaking it up into sm. pieces, brown 10min or so till all cooked, add roasted peppers & its juice, cook 7min more. Transfer sausage mixture to serving bowl; add pasta, butter,reserved pasta water & parm-regg cheese.Toss & enjoy

ORECCHIETTE WITH HOT SAUSAGE AND ROASTED RED & YELLOW PEPPER

Steps:

• Heat broiler.
• Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
• Transfer to a large bowl.
• Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
• Using a paper towel, rub off pepper skins, reserving any juices in bowl.
• Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
• Drain, reserving 1/2 cup pasta water.
• Meanwhile, heat oil in a large skillet over medium heat.
• Add garlic until it turns golden (50 seconds).
• Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
• Add roasted peppers; cook until heated through.
• Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
• Season with salt and pepper.
• Toss to combine.
• Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).