Orecchiette With Sausage And Chard Recipes

ORECCHIETTE WITH SAUSAGE AND GREENS

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.

ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

ORECCHIETTE WITH SAUSAGE, CHARD, AND PARSNIPS

Steps:

• In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.
• In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to pot. Add parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Transfer mixture to pot and toss. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.

SAUSAGE AND SWISS CHARD PASTA

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

SAUSAGE ORECCHIETTE PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., Stir in broccoli and tomatoes. Reduce heat; simmer, covered, 4-6 minutes or until broccoli is crisp-tender. Drain pasta; add to skillet and toss to coat. Serve with cheese.

ORECCHIETTE WITH SAUSAGE AND CHARD

Steps:

• Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Drain, return to the pot and toss with 1 Tablespoon of oil. Set aside.
• Meanwhile, in a 12 inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Transfer to a paper towel lined plate, then pour off all but 1 tablespoon of the fat. Add the anchovies, fennel and peptides to the skillet and cook over medium, stirring constantly, until fragrant, about 30 seconds.
• Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds. Add 1/4 cup of the broth and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium low and cook until the leaves are wilted, about 2 minutes.
• Scrape the chard mixture into the pot with the pasta. Add the sausage and 1/2 teaspoon salt and stir over medium low until the pasta is heated through, about 1 minute. Gradually stir int eh Parmesan, then the Peppadew brine. Taste and season with salt. Serve sprinkled with more Parmesan and drizzled with oil.