ORECCHIETTE WITH SAUSAGES AND SPINACH
Orecchiette pasta (in Italian, it means "little ears") is tossed in a skillet with crumbled sausages, fresh cherry tomatoes, white wine, garlic, and fresh spinach. Topped with grated pecorino cheese to give this dish a burst more flavor!
Provided by Anna
Categories Dinner
Time 28m
Number Of Ingredients 10
Steps:
- In a large, deep skillet, on medium heat, heat 1 tablespoon of olive oil. Add the garlic and crumbled sausage.
- Cook until sausage is brown and fully cooked, about 4 to 5 minutes.
- Stir in the pepper flakes and sauté for 1 minute with the sausage.
- Pour in white wine and cherry tomatoes, and season with salt and pepper to taste. Simmer for 2 minutes, until the cherry tomatoes have softened.
- Stir in the 2nd tablespoon of olive oil, then add in the spinach. Stir until the spinach wilts. Turn off the heat and set it aside.
- Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the water and add in the Orecchiette pasta. Cook the orecchiette until they are al-dente. Reserve 1/4 cup of salty water. Drain the pasta.
- Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.
- Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.
- Serves 4
Nutrition Facts : Calories 329 calories, Protein 12.8 grams protein, ServingSize 1 serving
ORECCHIETTE PASTA SALAD
Simple flavor combinations that work very well together
Provided by Monika Rosales
Categories Pasta Sides
Number Of Ingredients 9
Steps:
- 1. Boil pasta al dente about 9 mins, drain, set aside
- 2. meanwhile in a large pan, saute crushed garlic in olive oil...about a min add tomatoes, spinach, black olives, garbanzo beans
- 3. mix in the drained pasta,add lemon zest and feta cheese...serve room temperature or chilled
ORECCHIETTE SALAD WITH ROAST BEEF
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain but don't rinse. Meanwhile, combine the bocconcini, artichokes, marinated peppers and mint in a serving bowl. Add the olive oil, lemon zest and juice, and salt and pepper to taste and toss. Add the pasta and toss again. Just before serving, stir in the arugula and roast beef. Season the salad with pepper.
ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE
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
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
ORECCHIETTE WITH BACON, LEMON AND CREAM
Provided by Alex Guarnaschelli
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl.
- Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside.
- Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce.
- Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately.
ORECCHIETTE WITH SPINACH, GARLIC AND BACON
Make and share this Orecchiette With Spinach, Garlic and Bacon recipe from Food.com.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions on the box.
- While frying your bacon, defrost spinach in the microwave according to directions.
- Sauté onion in olive oil until tender; add the garlic and sauté two more minutes. Add the spinach to the onions.
- Crumble the bacon and add to the mixture.
- Turn the heat to low to keep spinach mixture warm while the pasta finishes cooking.
- When pasta is cooked, drain and place in shallow bowls, spoon spinach mixture over pasta and serve.
- •Serving Suggestion: Sprinkle grated cheese over top.
ORECCHIETTE WITH SPINACH, SAUSAGE & TOMATOES
Adding some of the liquid from the canned tomatoes at the helps to cook the tomatoes and spinach without losing any flavor.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook sausage in (12-in./30-cm) Skillet over medium-high heat 8-10 minutes, breaking into crumbles with Mix 'N Chop. Drain canned tomatoes using medium Stainless Mesh Colander into Stainless (4-qt./4-L) Mixing Bowl; reserve 1 cup (250 mL) of the tomato liquid for later use in the recipe.Add drained canned tomatoes, tomato liquid from mixing bowl, pasta, water, pressed garlic, pepper flakes, if desired, and salt to Skillet. Cover and cook 13-15 minutes or until pasta is tender, stirring occasionally.Meanwhile, cut grape tomatoes in half using Utility Knife. Grate cheese using Microplane® Adjustable Fine Grater. Add grape tomatoes, spinach and reserved 1 cup (250 mL) tomato liquid to Skillet. Cook 1-2 minutes or until spinach is wilted, stirring constantly. Sprinkle with cheese.
Nutrition Facts :
TURNIP AND BABY SPINACH SALAD WITH WARM BACON VINAIGRETTE
Bacon in a salad doesn't necessarily scream"healthy!" but because the meat is used inmoderation, this dish is still a winner. Just twoslices (for four servings) impart a smoky flavorinto the vinaigrette that coats the greens.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Toss turnips with oiland 1/2 teaspoon salt on a rimmed bakingsheet. Roast, tossing after 15 minutes, untilgolden brown and tender, about 35 minutes.
- Whisk together vinegar, mustard,1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Wash turnip greens well, and tear into3-inch pieces. Toss greens with spinach.
- About 5 minutes before turnips are finishedroasting, heat a small high-sidedskillet over medium-high heat. Cook bacon,stirring, until crisp, 4 to 5 minutes. Addshallot, and cook until soft, 1 to 2 minutes.Remove from heat, and stir in vinegarmixture. Fold warm bacon vinaigrette intogreens, and divide evenly among 4 plates.Top with roasted turnips and pecans.
Nutrition Facts : Calories 140 g, Cholesterol 5 g, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 458 g
ORECCHIETTE WITH SALAD TURNIPS, SPINACH, SHIITAKES, AND BACON
Steps:
- Cook bacon in a skillet on a medium-low flame until browned. As bacon cooks, boil water, cook the orecchiette and strain. Remove bacon with a slotted spoon and place in a bowl. And shiitake stems to rendered fat and cook for 30 seconds, then add shiitake heads. Remove shiitakes after 5 minutes and place in the bacon bowl with ½ tsp of balsamic vinegar. Add turnip roots to bacon fat, then add garlic after two minutes, and then turnip greens and spinach after three more minutes. Stir occasionally until cooked down, about 8-10 minutes. Add red pepper flakes and thyme or parsley and stir. Add a splash of marsala or white wine. Heat for thirty seconds, then incorporate bacon and shiitakes. Finally, stir in pasta and enjoy.
ORECCHIETTE WITH SPINACH, ROASTED RED PEPPER AND FETA
An easy vegetarian pasta dish that takes only as long as the time to make the pasta. This can be doubled easily.
Provided by KissKiss
Categories Pasta Shells
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place orecchiette in plenty of salted, boiling water and cook according to package directions (approximately 9 minutes) until al dente.
- While pasta is cooking, heat olive oil over medium heat in a saute pan and add minced garlic. Allow to cook for only about a minute (to soften). Add chopped spinach and season with salt and pepper (not too much salt, as feta will add saltiness).
- Add roasted red pepper and cook over low heat until spinach and peppers are heated through. Keep warm over a low heat until pasta is ready.
- When pasta is done cooking, add feta to the spinach mixture. Using a spider, take orecchiette from boiling water (reserving water) and add to spinach mixture on top of the feta. Toss pasta with mixture until thoroughly combined, then add pasta water (about 1/2 cup) until mixture is creamy and moistened.
- Serve immediately.
Nutrition Facts : Calories 407.1, Fat 17.9, SaturatedFat 6.1, Cholesterol 26.8, Sodium 683.5, Carbohydrate 48.1, Fiber 4.2, Sugar 3.2, Protein 14.6
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