ORECCHIETTE WITH SAUSAGE AND SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
- Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
- Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.
ORECCHIETTE WITH SAUSAGE AND SPINACH
Orecchiette with sausage and spinach is simple and fast to make with a tasty Italian sausage, spinach, garlic, and white wine sauce.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions.
- Meanwhile, crumble the sausage meat into a skillet (take it out of casings if using whole sausages). Add the onion to the skillet as well, and sauté over medium-high heat for 8-10 minutes or until it's cooked through and nicely browned. If there's more than about 1-2 tablespoons of fat left in the skillet, spoon out the excess, but be sure to leave some since we're not adding any extra butter or oil.
- Reduce the heat to medium and stir in the garlic and Dijon mustard (cook for about 30 seconds).
- Pour in the wine and cook until reduced by half (about 1-2 minutes).
- Add in the spinach and basil. Toss (using tongs or two large spoons) until the spinach has wilted, then add in the drained pasta and toss again.
- Season with salt & pepper as needed. Serve immediately with freshly grated parmesan cheese over top.
Nutrition Facts : Calories 643 kcal, Carbohydrate 47 g, Protein 25 g, Fat 37 g, SaturatedFat 13 g, Cholesterol 86 mg, Sodium 860 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 21 g, ServingSize 1 serving
TOMATO & SPINACH PASTA WITH SAUSAGE
Stick to your smart eating plan with our Tomato & Spinach Pasta with Sausage! This pasta with sausage dish presents old-world flavor in a new-world dish.
Provided by My Food and Family
Categories Pasta
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook sausage in deep large skillet on medium-high heat 10 to 12 min. or until done, stirring occasionally. Drain; return sausage to skillet. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally.
- Drain pasta; return to pan. Add sausage mixture and cheeses; mix lightly.
Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
SAUSAGE-SPINACH PASTA SUPPER
You won't miss the marinara sauce once you taste this pasta dish flavored with chicken broth and Italian sausage. "It's incredibly easy, and the ingredients create their own sauce," notes Daphine Smith of Baytown, Texas. "My husband likes it so much that I make it once a week."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 505 calories, Fat 15g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 1393mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 6g fiber), Protein 35g protein.
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
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ORECCHIETTE WITH SAUSAGE AND SPINACH
From keviniscooking.com
4.9/5 (10)Calories 805 per servingCategory Dinner, Main
- In a large stock pot bring 4 quarts of water to boil, add the salt and stir. Add pasta, stir and cook for 9-10 minutes. Scoop out about cup cooking liquid and reserve. Drain pasta (do not rinse) and set aside.
- In same large stock pot over medium high heat add the olive oil. Add the sausage meat, salt and red pepper flakes (optional) and break up any large lumps (keep it slightly chunky) and brown on all sides.
- Add the wine to deglaze the pan, scraping up the browned bits on bottom of pan. Allow to cook and reduce by half. Add the pesto and cooking liquid and stir. Continue to cook over medium heat and add the fresh spinach. Stir to coat and simmer on low for 5 minutes.
- Add the cooked pasta and stir to combine. Serve immediately with fresh parmesan cheese and parsley and fresh lemon (optional).
PASTA WITH SAUSAGE AND SPINACH - THE …
From theseasonedmom.com
5/5 (11)Total Time 30 minsCategory DinnerCalories 490 per serving
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
- Meanwhile, in a large Dutch oven, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes. Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat. Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.
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