Best 4 Orecchiette With Mustard Greens And Sausage Recipes

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In the realm of Italian cuisine, orecchiette with mustard greens and sausage reigns supreme, a symphony of flavors that delights the palate. Hailing from the sun-kissed region of Puglia, this dish showcases the perfect union between tender orecchiette pasta, earthy mustard greens, succulent sausage, and a symphony of aromatic spices. Embark on a culinary journey as we delve into three enticing variations of this beloved dish, each offering a unique twist on this classic recipe.

First, we'll explore the traditional rendition, where the harmonious blend of sautéed mustard greens, garlic, and chili flakes forms the foundation of the dish. The addition of succulent sausage lends a savory richness, while the orecchiette pasta acts as a perfect vessel for capturing all the delectable flavors.

Next, we'll introduce a vegetarian delight, where roasted butternut squash takes center stage. Perfectly caramelized and bursting with natural sweetness, the butternut squash adds a delightful dimension to the dish. The combination of sautéed mustard greens, garlic, and chili flakes remains, creating a harmonious balance of flavors.

Finally, we'll present a seafood extravaganza, where succulent shrimp and calamari join forces to create a delightful medley of flavors. Sautéed mustard greens, garlic, and chili flakes provide the perfect backdrop for these briny treasures, while the orecchiette pasta completes the dish with its signature texture.

Prepare to tantalize your taste buds as we guide you through each recipe, providing step-by-step instructions and helpful tips to ensure your orecchiette with mustard greens and sausage turns out perfectly every time. Let's embark on this culinary adventure together and discover the magic that awaits in this iconic Italian dish.

Here are our top 4 tried and tested recipes!

ORECCHIETTE WITH SAUSAGE AND SPINACH



Orecchiette with Sausage and Spinach image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
3 tablespoons extra-virgin olive oil
8 ounces bulk sweet Italian sausage
1 bunch scallions, chopped (white and green parts separated)
1 teaspoon chopped fresh rosemary
1 14-ounce can cherry tomatoes
12 ounces orecchiette
8 cups baby spinach (about 4 ounces), roughly chopped
1/2 cup grated parmesan cheese

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 GREENS



Orecchiette With Sausage and Greens image

Make and share this Orecchiette With Sausage and Greens recipe from Food.com.

Provided by Dona England

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 lb hot Italian sausage link
1 lb greens
3 garlic cloves, minced
kosher salt
crushed red pepper flakes
1 lb orecchiette
1 tablespoon butter
1/2 cup grated parmesan cheese
freshly cracked pepper

Steps:

  • Bring a large pot of water to boil.
  • Meanwhile remove sausge from it's casing. Heat a small amount of olive oil in a large saute pan over medium heat and cook the sausage until browned and cooked through.Transfer cooked sausauge to a large bowl.
  • In the same pan add a tablespoon of olive oil and turn heat to high. Once the oil is hot, add half the greens. Let the greens sit for a minute undisturbed.
  • Season with a pinch of kosher salt and crushed red pepper flakes to taste. Add half the garlic.
  • Bein to toss the greens around until they start wilting. Once wilted transfer to the large bowl.
  • Repeat with the remaining greens and transfer the greens to the bowl.
  • Don't wash the pan yet.
  • Cook the pasta in salted water. Reserve a cup of the pasta water.
  • In the same saute pan add half the reserved cooking liquid and add the 1 tablespoon of butter. Let simmer until reduced slightly.
  • Add the pasta to the large bowl with the sausage and greens.
  • Pour the cooking liquid-butter mixture over top.
  • Add the cheese and stir with a large spoon.
  • Add more cooking liquid if necessary.
  • Dish out the pasta topping with pepper and more parmesan cheese.

Nutrition Facts : Calories 955.7, Fat 45.9, SaturatedFat 16.1, Cholesterol 83.3, Sodium 1587.7, Carbohydrate 91.2, Fiber 3.8, Sugar 3.1, Protein 41.5

ORECCHIETTE WITH SPICY SAUSAGE



Orecchiette With Spicy Sausage image

This is the perfect dish for people who love pasta with a kick. Loaded with spicy sausage and vegetables, this recipe comes together quickly and is richly satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces orecchiette pasta
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 ounces fresh chorizo or other spicy sausage, casings removed
2 spring onions (white and light green parts only), thinly sliced, plus more for topping
2 cloves garlic, thinly sliced
8 ounces cremini mushrooms, sliced
Freshly ground pepper
2 cups cherry tomatoes, halved
1/2 cup low-sodium chicken broth
1/2 cup grated pecorino or Parmesan cheese, plus more for serving

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.
  • Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

ORECCHIETTE WITH SAUSAGE AND SPINACH



Orecchiette with Sausage and Spinach image

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

8 ounces uncooked orecchiette pasta
16 ounces Italian sausages (see note)
1/2 medium onion (chopped)
4 cloves garlic (minced)
1/2 teaspoon Dijon mustard
1/2 cup dry white wine
3 cups (packed) fresh baby spinach
2 tablespoons fresh basil (optional)
Salt & pepper (to taste)
For serving: freshly grated parmesan cheese (optional, to taste)

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

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't be afraid to experiment with different types of mustard greens. There are many different varieties available, each with its own unique flavor.
  • Cook the mustard greens until they are tender, but still have a bit of a bite to them. You don't want them to be mushy.
  • Use a good quality sausage. A spicy Italian sausage will add a lot of flavor to the dish.
  • Don't be afraid to adjust the amount of red pepper flakes to your liking. If you like it spicy, add more. If you don't, use less.
  • Serve the orecchiette with a sprinkle of grated Parmesan cheese. This will add a nice finishing touch to the dish.

Conclusion:

Orecchiette with mustard greens and sausage is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting pasta dish, give this one a try. You won't be disappointed.

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