Best 2 Orecchiette With Roasted Brussels Sprouts Recipes

Indulge in a delightful culinary journey with orecchiette, a traditional Italian pasta known for its unique ear-shaped form. Originating from the Puglia region, orecchiette pairs exquisitely with a medley of flavors, textures, and colors. This versatile pasta serves as a perfect canvas for an array of sauces, from classic tomato-based creations to vibrant pesto. In this article, we present a collection of enticing orecchiette recipes that showcase its versatility and ability to elevate any meal. From the hearty and comforting orecchiette with roasted Brussels sprouts and pancetta to the light and refreshing orecchiette with lemon, arugula, and toasted walnuts, these recipes cater to diverse preferences and culinary occasions. Get ready to embark on a delicious adventure as we explore the culinary wonders of orecchiette and uncover the secrets to crafting exceptional pasta dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ORECCHIETTE WITH ROASTED BRUSSELS SPROUTS

Orecchiette with Roasted Brussels Sprouts image

Small ear-shaped pasta with roasted Brussels sprouts has everything I look for in a main dish: flavor, texture, and stick-to-the-ribs cream sauce. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds fresh Brussels sprouts, halved
5 tablespoons olive oil, divided
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
3-3/4 cups uncooked orecchiette or small tube pasta
6 green onions, sliced
3 garlic cloves, minced
1/4 cup butter, cubed
3/4 cup white wine or chicken broth
4 ounces cream cheese, softened and cubed
Minced fresh parsley

Steps:

In a large bowl, combine the Brussels sprouts, 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 30-40 minutes or until tender., Meanwhile, cook orecchiette according to package directions; drain, reserving 1 cup pasta water., In a small skillet, saute onions and garlic in butter for 1-2 minutes. Stir in wine. Bring to a boil; cook until liquid is reduced by half., In a food processor, combine the onion mixture, reserved pasta water and remaining salt and pepper. Cover and process until smooth., In a large saucepan, combine the Brussels sprouts, orecchiette, onion mixture, cream cheese and remaining oil. Cook over medium heat until heated through and cream cheese is melted, stirring frequently. Garnish with parsley.

Nutrition Facts : Calories 516 calories, Fat 27g fat (11g saturated fat), Cholesterol 41mg cholesterol, Sodium 447mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 8g fiber), Protein 14g protein.

ORECCHIETTE WITH VEGAN SAUSAGE AND BRUSSELS SPROUTS

Orecchiette with Vegan Sausage and Brussels Sprouts image

Vegan sausage and Brussels sprouts make this a crowd-pleaser pasta for any assortment of diners.

Provided by Food Network Kitchen

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
2 tablespoons olive oil, plus more, for drizzling
1 yellow onion, halved and thinly sliced
6 ounces vegan Italian-style sausage, such as Fields, crumbled by hand or chopped
1 teaspoon fennel seeds
12 ounces dried orecchiette
1 pound Brussels sprouts, halved lengthwise, cored and separated into leaves
3 cloves garlic, minced
Pinch of red pepper flakes
Zest of 1 lemon

Steps:

Bring a large pot of salted water to a boil.
Add 1 tablespoon each of the butter substitute and oil to a large nonstick skillet over medium heat. Add the onions and season with a bit of salt. Cook, stirring frequently, until the onions caramelize, about 15 minutes. Add the sausage and fennel seeds and cook, stirring occasionally, until the sausage is browned on all sides, about 8 minutes. Transfer the onions and sausage to a bowl or plate and set aside.
Add the pasta to the boiling water and cook until al dente, about 10 minutes
Meanwhile, add the remaining 1 tablespoon each butter substitute and oil to the skillet used to cook the onions. Heat over medium-high heat, then add the Brussels sprouts and season with salt and pepper. Cook, tossing frequently, until they begin to caramelize, about 3 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Return the onions and sausage to the skillet and keep warm over low heat.
Drain the pasta, reserving some of the cooking liquid. Toss the pasta with the Brussels sprouts, onions and sausage in the skillet or a large bowl. Stir in the lemon zest. Moisten with some of the reserved cooking liquid as needed; drizzle with oil if it looks dry. Season with salt and pepper.
Divide the pasta among dishes and serve.

Tips:

Choose the right orecchiette pasta. Look for a brand that uses high-quality durum wheat and has a slightly rough texture. This will help the sauce adhere to the pasta better.
Roast the Brussels sprouts until they are tender and slightly charred. This will bring out their natural sweetness and flavor.
Use a good quality olive oil. This will make a big difference in the flavor of the dish.
Add some red pepper flakes for a little bit of spice. This is optional, but it can really elevate the dish.
Garnish with fresh parsley or basil. This will add a pop of color and freshness.

Conclusion:

This orecchiette with roasted Brussels sprouts is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the tender pasta, roasted Brussels sprouts, and flavorful sauce is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give this one a try. You won't be disappointed.