Best Orecchiette With Mushrooms Radicchio And Gorgonzola Recipes

ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente.
• Drain pasta and return to the pot.
• Cover to keep warm.
• If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
• If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
• In a large saute pan, heat the oil over medium-high heat.
• Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
• Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
• Add the cream.
• Increase the heat to high, and bring to a boil.
• Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
• Add the Parmesan and adjust the seasoning, to taste.
• Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
• Remove from the heat and divide equaly among serving bowls or plates.
• Sprinkle each serving with chives and serve immediately.

SPICY ORECCHIETTE WITH BROCCOLI

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
• While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
• To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

ONE PAN ORECCHIETTE PASTA

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.

ORECCHIETTE WITH RADICCHIO AND ONIONS

Steps:

• Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
• While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
• When the onion is "smudgy", add the chopped radicchio.
• If necessary add more olive oil and turn the mixture over after 3-4 minutes.
• When the pasta is ready, pour off the water.
• Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
• Enjoy (e.g. with a nice side salad or ciabatta bread)!