Sausage Orecchiette Pasta Recipes

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ORECCHIETTE WITH SAUSAGE AND BROCCOLI



Orecchiette with Sausage and Broccoli image

This orecchiette pasta dish is packed with flavor and quick to make -- and the whole family gobbles it up, broccoli and all.

Provided by Jennifer Segal, adapted from

Categories     Dinner

Time 30m

Yield 4-6

Number Of Ingredients 10

1 pound orecchiette
5 tablespoons extra virgin olive oil, divided
1 pound sweet or spicy Italian sausage, removed from casings
3 garlic cloves, minced
1 cup chicken broth
1 pound broccoli florets
½ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano

Steps:

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
  • Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
  • Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
  • Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
  • Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg

ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE



Orecchiette with Fresh Tomatoes and Sausage image

It's one of those dishes I always come back to for more. Best thing is, there is room to tweak it a bit to suit your style. The type of sausage you use will greatly affect the taste of the whole dish. I'm partial to Sicilian-style chicken sausage for this recipe. Garnish each bowl with Parmesan cheese.

Provided by Staci

Categories     Main Dish Recipes     Pasta

Time 2h1m

Yield 8

Number Of Ingredients 14

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion, minced
3 cloves garlic, minced
1 (4 ounce) package chopped pancetta
1 (12 ounce) package Italian chicken sausage (such as Trader Joe's® Chicken Sicilian Sausage)
⅓ cup red wine
1 (8 ounce) package crimini mushrooms, sliced
20 cherry tomatoes, halved, or more to taste
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
salt to taste
1 (16 ounce) package orecchiette pasta
1 cup chopped baby spinach

Steps:

  • Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
  • Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
  • Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
  • Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
  • Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

Nutrition Facts : Calories 400 calories, Carbohydrate 47 g, Cholesterol 29.4 mg, Fat 15.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 5.5 g, Sodium 498.3 mg, Sugar 1.7 g

ONE PAN ORECCHIETTE PASTA



One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

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.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g

ORECCHIETTE WITH BROCCOLINI AND SAUSAGE



Orecchiette with Broccolini and Sausage image

Provided by Molly Yeh

Categories     main-dish

Time 30m

Yield 4 to 6 serving

Number Of Ingredients 9

Kosher salt
8 ounces orecchiette
1 pound pork sausage, casings removed
2 cloves garlic, minced
8 ounces broccolini, chopped into 1/2-inch pieces
1 1/2 cups freshly grated Parmesan, plus more for serving
Zest and juice of 1 lemon
Crushed red pepper flakes
Freshly ground black pepper

Steps:

  • Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain.
  • Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.

SAUSAGE ORECCHIETTE PASTA



Sausage Orecchiette Pasta image

I adapted this orecchiette pasta recipe to be like my favorite Italian restaurant version, only lighter-and tastier. I often use spicy sausage and broccoli rabe. -Melanie Tritten, Charlotte, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

4 cups uncooked orecchiette or small tube pasta
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
3 garlic cloves, minced
1 cup white wine or chicken broth
4 cups small fresh broccoli florets
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup grated or shredded Parmesan cheese

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.

Nutrition Facts : Calories 363 calories, Fat 8g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 571mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

ORECCHIETTE WITH SAUSAGE AND BROCCOLI



Orecchiette with Sausage and Broccoli image

A super simple recipe that uses minimal ingredients yet packs rich, savory, satisfying flavors. It includes hearty pasta, seasoned Italian sausage, tender fresh broccoli, flavorful olive oil, and bold and nutty tasting parmesan.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 lb broccoli crowns, (bottom stalk trimmed and reserved for another use, remaining cut into florets)
Salt and freshly ground black pepper
12 oz. orecchiette pasta
4 Tbsp extra-virgin olive oil, (divided, plus more if desired)
1 1/2 Tbsp minced garlic ((4 cloves))
1 lb Italian sausage* ((can use mild or hot))
2/3 cup (1.6 oz) finely shredded Parmesan, (plus more for serving )
1 1/2 cups reserved pasta water, (divided)
Red pepper flakes, (for serving)

Steps:

  • Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
  • Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot.
  • Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
  • Add pasta to water in pot and boil about 1 minutes shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
  • While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
  • Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
  • Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
  • Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
  • Sprinkle in parmesan, and toss to melt into sauce.
  • Toss in broccoli. Season with salt as needed and pepper to taste.
  • Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.

Nutrition Facts : Calories 527 kcal, Carbohydrate 49 g, Protein 23 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 47 mg, Sodium 700 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 22 g, ServingSize 1 serving

ORECCHIETTE WITH SPICY SAUSAGE



Orecchiette With Spicy Sausage image

This is the perfect dish for people who love pasta with a kick. Loaded with spicy sausage and vegetables, this recipe comes together quickly and is richly satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.
  • Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

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