Best Orecchiette With Sausage And Roasted Peppers Recipes

Orecchiette with Clams, Sausage and Peppers image

Provided by Food Network Kitchen

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound orecchiette
5 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, casings removed
3 pounds littleneck clams, scrubbed well
1/2 cup chopped roasted red peppers
Freshly ground pepper
1/2 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
Stir in the parsley. Add the clams and gently toss.

Orecchiette with Roasted Fennel and Sausage image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h20m

Yield 2 to 3 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 small bulbs fennel, trimmed and cut into 3/4-inch pieces
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces (2 1/2 cups) orecchiette pasta
One 4-ounce spicy Italian sausage link, casing removed
1 small onion, chopped
2 cloves garlic, minced or smashed
2 tablespoons white wine, such as pinot grigio
8 oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons chopped fresh flat-leaf Italian parsley
1 teaspoon capers, rinsed and drained
1/2 cup grated Parmesan

Steps:

For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

Orecchiette With Hot Sausage and Roasted Red & Yellow Pepper image

Provided by Manami

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
1 -2 garlic clove, sliced garlic into nice size pieces
kosher salt
fresh ground black pepper
crushed red pepper flakes (optional)
1 lb conchiglette pasta or 1 lb orzo pasta
2 teaspoons olive oil
1 lb hot Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated parmesan cheese
cheese, for serving

Steps:

Heat broiler.
Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes.
Transfer to a large bowl.
Cover with plastic wrap or brown paper bags; steam 2 to 3 minutes.
Using a paper towel, rub off pepper skins, reserving any juices in bowl.
Thinly slice peppers crosswise into 1/4-inch strips; return to bowl; set aside.
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions.
Drain, reserving 1/2 cup pasta water.
Meanwhile, heat oil in a large skillet over medium heat.
Add garlic until it turns golden (50 seconds).
Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes.
Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan.
Season with salt and pepper.
Toss to combine.
Serve with a robust wine, a loaf of Italian bread(to sop up all the juices) & a salad of arugula(for that nice peppery flavor!).

Nutrition Facts : Calories 622.5, Fat 27.1, SaturatedFat 9.8, Cholesterol 53.1, Sodium 1017.6, Carbohydrate 66.3, Fiber 3.8, Sugar 3.7, Protein 27.5

Orecchiette With Fennel and Sausage image

Provided by Florence Fabricant

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage with fennel
1 teaspoon fennel seeds
1 large fennel bulb, trimmed, cored and chopped (about 2 cups), fronds reserved
1 medium onion, chopped (about 1 cup)
1 tablespoon minced garlic
Salt
12 ounces orecchiette
1/4 cup mascarpone
Ground black pepper
3 tablespoons finely chopped flat-leaf parsley leaves
1 ounce pecorino, grated

Steps:

Heat oil in a 3-quart sauté pan on medium-low. Add the sausages and cook, turning frequently, until browned and cooked through, about 15 minutes. Remove sausages to a cutting board. Add fennel seeds to the pan, cook until fragrant, then add fresh fennel, onion and garlic. Sauté until translucent and just starting to color, 10 to 15 minutes. Season with salt. Turn off heat.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 13 to 15 minutes. As the pasta cooks, quarter the sausages lengthwise, then slice 1/2-inch thick. Add sausage to the sauté pan and heat on medium-low. Stir in mascarpone and season generously with pepper. Add 1/2 cup pasta water. Stir and continue heating gently. Mince 2 tablespoons of reserved fennel fronds.
When the pasta is done, reserve another 1/2 cup pasta water. Drain pasta - you don't have to be utterly thorough about it - and add it to the sauté pan along with enough additional pasta water for a mixture that's quite moist but not soupy. Check seasoning, fold in parsley and fennel fronds, and transfer to a serving dish, individual plates or bowls. Serve with pecorino alongside.