WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
- Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
- Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
- Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
- Plate the pasta and top with more Parmesan and basil. Serve immediately.
ORECCHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE RECIPE
Provided by BobLongo
Number Of Ingredients 9
Steps:
- 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, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid. In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bitesized pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.
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- Bring a large pot of water to a boil over high heat. Season generously with salt and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil; when hot, add the minced shallots. Season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the sausage; cook for 8 to 10 minutes, until golden-brown and cooked through. Remove from the heat. Add the mascarpone cheese, stirring to melt. Add a splash of pasta water to thin the sauce slightly. Add the drained beans, and gently toss to combine. Add the drained pasta, again gently stirring to combine. Take care not to break up the beans (you may want to use a rubber spatula). If the sauce is too thick, thin with more pasta water until it reaches your desired consistency. Add the oregano and parsley and salt and pepper to taste. Serve with freshly grated Parmesan cheese.
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