Best Orechiette With Sausage Beans Mascarpone Recipes

Orecchiette With Sausage, Beans, and Mascarpone image

Provided by amievv821

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb orechiette pasta
2 tablespoons olive oil
1/2 lb turkey sausage, casing removed
1 small onion, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

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, about 8 to 10 minutes.
Drain pasta reserving 1 cup of the cooking liquid.
In a large, heavy skillet warm the olive oil over medium-high heat.
Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender.
Add the beans and oregano cook for 2 more minutes.
Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

Nutrition Facts : Calories 771.5, Fat 19.1, SaturatedFat 5.8, Cholesterol 33.6, Sodium 921.9, Carbohydrate 114.9, Fiber 10.9, Sugar 3.2, Protein 34.1

ORECCHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE Recipe image

Provided by BobLongo

Number Of Ingredients 9

1 lb orechiette pasta
2 tablespoons olive oil
½ lb turkey sausage, casing removed
1 small onion, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
½ cup mascarpone cheese
1 teaspoon salt
teaspoon fresh ground black pepper

Steps:

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, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid. In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bitesized pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

White Bean, Tomato and Sausage Orecchiette image

Provided by Katie Lee Biegel

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound orecchiette pasta
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casings
1 yellow onion, diced
3 cloves garlic, sliced
2 pints grape or pear tomatoes, quartered
1/2 teaspoon crushed red pepper flakes
One 15-ounce can cannellini beans, rinsed and drained
1/2 cup grated Parmesan, plus additional for garnish
1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish

Steps:

Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
Plate the pasta and top with more Parmesan and basil. Serve immediately.