Orecchiette With Radicchio And Onions Recipes

SAUSAGE AND RADICCHIO ORECCHIETTE

Sausage and Radicchio Orecchiette image

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1/2 red onion, chopped fine
1 handful fresh mint
2 fresh bay leaves
4 (6-ounce) pork sausage links, casings removed
3/4 cup dry white wine
1 handful walnuts, hand crushed
2 cups orecchiette
1/2 head radicchio, thinly sliced
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, for seasoning

Steps:

Heat a pan over medium-high heat. Add the olive oil. Once hot, add the onion and the sausages and using a wooden spoon, break up the sausages into small pieces as you brown them. Add the mint and bay leaves and continue to cook.
Once the sausage is golden brown, add the wine to the pan, and stir away, let the alcohol evaporate, then lower the flame and season with salt and pepper. Add the walnuts and let the sauce slowly simmer for about 5 to 10 minutes.
Cook the pasta in a large pot of salted boiling water according to package directions for al dente.
When ready to serve, add the radicchio to the sauce, and stir well.
Add the cooked pasta and toss. Add some grated Parmesan, to taste. Serve immediately. Buon Appetito!

ORECCHIETTE WITH MUSHROOMS, RADICCHIO, AND GORGONZOLA

Orecchiette with Mushrooms, Radicchio, and Gorgonzola image

Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 14

Ingredients

Coarse salt
1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium shallot, minced (about 1/4 cup)
1/4 teaspoon red-pepper flakes
8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
1/4 cup dry white wine
1 tablespoon fresh thyme leaves
3 tablespoons coarsely chopped fresh flat-leaf parsley
1/4 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice (from about 1 lemon)
1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
2 ounces Gorgonzola cheese, crumbled
Freshly ground pepper, to taste

Steps:

Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.
Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

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