BAKED PASTA SHELLS WITH SAUSAGE AND GREENS
Crisp nuggets of Italian sausage and tender broccoli rabe swathed in a blanket of cozy cheese sauce-this is the definition of cold-weather comfort food.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Pasta Sausage Sage Fontina Cheddar Broccoli Rabe Cheese Bake Peanut Free Tree Nut Free Kid-Friendly Milk/Cream
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place racks in middle and upper third of oven; preheat to 325°F. Heat a large, deep ovenproof skillet over medium-high. Pour in ¼ cup oil; add sausage and break up into small pieces. Cook, undisturbed, until browned underneath, about 4 minutes. Stir a few times; cook, undisturbed, until cooked through, about 3 minutes.
- Add garlic, chopped sage, and red pepper flakes to sausage and cook, stirring, until garlic is golden, about 2 minutes. Mix in half-and-half and simmer until thickened slightly, about 2 minutes. Reduce heat to low. Stirring constantly, gradually add two-thirds of the cheese a little at a time, letting it melt before adding more. Cook, stirring, until sauce is smooth and thick, about 3 minutes; season with salt. Remove from heat.
- Meanwhile, cook pasta in a pot of boiling salted water, stirring occasionally and adding broccoli rabe during the last 2 minutes, until very al dente, about 2 minutes less than package directions. Drain in a colander, shaking well. Return pasta and broccoli rabe to pot.
- Add sausage mixture to pasta and toss to coat; transfer to skillet. Cover with foil and bake on middle rack until pasta is al dente and sauce is bubbling, 30-40 minutes. Remove from oven. Heat broiler.
- Top pasta with remaining cheese. Toss sage leaves and remaining 1 Tbsp. oil in a small bowl; arrange over pasta. Broil on upper rack until cheese is browned in spots, about 5 minutes. Let cool slightly before serving.
SAUSAGE, GREENS, AND BEANS PASTA
The genius of this pasta recipe is in the contrast of the textures and flavors. If spicy isn't your thing, sub in any fresh sausage you like.
Provided by Claire Saffitz
Categories Bon Appétit Pasta Sausage Chickpea Bean Rosemary Chard Escarole Parmesan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
- Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.
PASTA SHELLS WITH BEANS, GREENS, AND SAUSAGE
From Weight Watchers Simply Delicious. Per 1 1/2 c. serving: 413 calories, 7 g fat, 15 mg cholesterol, 68 g carb, 7 g fiber, 20 g protein. 8 points.
Provided by ratherbeswimmin
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain.
- Heat a large nonstick skillet over medium-high heat; add in the sausage; brown the sausage, breaking it apart with a spoon; drain browned sausage on a paper-towel lined plate.
- Add garlic and sage to the same skillet; stir/saute for about 30 seconds or until fragrant.
- Add in the beans, spinach, and broth; bring to a boil.
- Lower heat and simmer about 5 minutes or until the spinach is just tender.
- Add in drained pasta, sausage, salt, and pepper; simmer until well heated; adjust seasoning to taste.
CAMPANELLE PASTA WITH SAUSAGE AND BEANS
Steps:
- Preheat oven to 400°F.
- Cut off and discard top of garlic head to expose cloves, then wrap head in foil and roast in middle of oven until cloves are tender, about 45 minutes. Open foil carefully and cool to warm. Squeeze garlic from skins into a small bowl, then mash to a paste with a fork.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausage, stirring and breaking up large pieces, until browned, about 4 minutes. Add sliced garlic, shallot, and red pepper flakes and cook, stirring occasionally, until shallot is pale golden, about 2 minutes. Stir in tomatoes, beans, garlic paste, and stock and simmer, uncovered, stirring occasionally, until slightly thickened and reduced by half, 15 to 20 minutes.
- Meanwhile, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander. Toss pasta with sausage mixture, parsley, basil, cheese, and salt to taste in a large bowl (or in pasta pot) until combined well. Serve with additional cheese, if desired.
PASTA WITH GREENS N BEANS
In East Rochester, New York, it takes Kathleen Majewski just minutes to get this fast and flavorful pasta combination on the table. "It's a snap to prepare when you brown the sausage while the noodles are cooking," she reports.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.
Nutrition Facts : Calories 300 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 526mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 7g fiber), Protein 15g protein.
GREENS 'N BEANS PASTA WITH ITALIAN SAUSAGE
Like the restaurant dish, Greens and Beans, this recipe takes it to a new level by adding Italian sausage and pasta. This is an awesome tasting dish that takes me back to my Italian Grandmother's kitchen.
Provided by Marie
Categories Penne
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling salted water according to package directions until al dente.
- Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
- Stir in escarole and cook until wilted.
- Stir in chicken broth, cover and simmer for about 10 minutes.
- Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
- Serve topped with additional grated Parmesan cheese.
- Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.
Nutrition Facts : Calories 649.3, Fat 27.8, SaturatedFat 8.9, Cholesterol 46.8, Sodium 1126.7, Carbohydrate 67, Fiber 8.6, Sugar 2.3, Protein 32.2
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- Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
- Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8–10 minutes. Transfer with a slotted spoon to a plate.
- Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
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