Best Orecchiette With Sausage Chard And Parsnips Recipes

Swiss-Chard and Almond Pasta image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

1/2 cup raw almonds
Kosher salt and freshly ground black pepper
12 ounces spaghetti
6 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound rainbow Swiss chard (from 2 bunches), stems thinly sliced, leaves cut into 2-inch pieces
Finely grated zest and juice of 1 lemon
1/2 cup grated Pecorino Romano, plus more for serving

Steps:

Preheat oven to 350 degrees. Toast almonds on a rimmed baking sheet 8 to 10 minutes; when cool enough to handle, chop and set aside. Bring a large pot of salted water to a boil; add pasta and cook according to package directions until al dente. Reserve 1 1/4 cups pasta water; drain.
Meanwhile, in a large straight-sided skillet, heat 1/4 cup oil, garlic, and red-pepper flakes over medium until garlic is just fragrant, about 1 minute. Add chard leaves and stems in a few batches and cook, covered, stirring occasionally, until just wilted, 4 to 6 minutes. Add almonds, lemon zest and juice, and reserved pasta water. Add cooked pasta and remaining 2 tablespoons oil; toss to coat. Stir in pecorino; season with salt and black pepper. Serve with more cheese.

3-Ingredient Orecchiette with Sausage and Fennel image

Provided by Dawn Perry

Yield 4 servings

Number Of Ingredients 6

12 ounces orecchiette or other short pasta
Kosher salt
1 tablespoon olive oil
12 ounces sweet Italian sausage, casings removed
1 fennel bulb (about 12 ounces), cored, thinly sliced, fronds chopped and reserved
Freshly ground black pepper

Steps:

Cook pasta in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, heat oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through and browned and crispy in spots, 6-8 minutes. Using a slotted spoon, transfer to a plate.
Add sliced fennel to skillet; season with salt and pepper. Cook, stirring occasionally, until fennel begins to soften, about 5 minutes. Continue to cook, adding 1/4 cup water to skillet as bottom begins to brown (you may need to do this a few times), until soft and caramelized, 10-15 minutes more.
Add pasta and reserved pasta cooking liquid to skillet and cook, tossing to coat, until liquid has reduced to a creamy sauce, about 4 minutes. Add sausage and fennel fronds, season with salt and pepper, and toss to combine.