Embark on a culinary journey to the heart of Southern Italy with our delectable orecchiette pasta dishes. Discover the essence of simplicity and authenticity in the classic Orecchiette with Sausage and Radicchio, where succulent sausage and bitter radicchio dance harmoniously with tender orecchiette pasta. For a vegetarian delight, explore Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes, a symphony of flavors that celebrates the vibrant notes of broccoli rabe and sun-dried tomatoes. Unleash your creativity with Orecchiette with Pesto and Shrimp, where plump shrimp are lovingly coated in a vibrant pesto sauce, creating a seafood sensation. And for a taste of tradition, indulge in Orecchiette with Tomato Sauce and Ricotta Salata, a timeless combination that showcases the beauty of fresh tomatoes and the salty tang of ricotta salata. With each recipe meticulously crafted to showcase the versatility and charm of orecchiette pasta, this culinary adventure promises an unforgettable taste of Southern Italian cuisine.
Let's cook with our recipes!
CAVATELLI WITH SAUSAGE AND RADICCHIO
Steps:
- In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
- In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
- Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
- Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.
ORECCHIETTE WITH FRESH TOMATOES AND SAUSAGE
It's one of those dishes I always come back to for more. Best thing is, there is room to tweak it a bit to suit your style. The type of sausage you use will greatly affect the taste of the whole dish. I'm partial to Sicilian-style chicken sausage for this recipe. Garnish each bowl with Parmesan cheese.
Provided by Staci
Categories Main Dish Recipes Pasta
Time 2h1m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
- Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
- Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
- Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
- Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.
Nutrition Facts : Calories 400 calories, Carbohydrate 47 g, Cholesterol 29.4 mg, Fat 15.7 g, Fiber 3.4 g, Protein 16.3 g, SaturatedFat 5.5 g, Sodium 498.3 mg, Sugar 1.7 g
PASTA WITH SPICY SAUSAGE, RADICCHIO, AND SUN-DRIED TOMATOES
Sun-dried tomatoes add a touch of sweetness and just the right hit of acid to balance out the spicy sausage and pleasingly bitter notes of radicchio in this simple pasta.
Provided by Mindy Fox
Categories Pasta Sausage Radicchio Dinner Kid-Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 3/4 cup pasta cooking liquid; return pasta to pot.
- Meanwhile, heat oil in a medium skillet over medium-high. Add onion and 1/4 tsp. salt and cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add sausage and cook, stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is mostly cooked through, about 5 minutes. Add radicchio and 2 Tbsp. water. Cook, covered, until sausage is cooked through and radicchio is wilted, 3-5 minutes more.
- Add tomatoes, sausage mixture, and 1/2 cup pasta cooking liquid to pot with pasta. Season with salt and pepper, toss to coat, and add remaining 1/4 cup pasta cooking liquid, if needed. Divide among serving plates and top with pepper.
ORECCHIETTE WITH RADICCHIO AND ONIONS
This is a traditional Italian pasta dish, which my mum brought home from one of her trips to Italy. It has a creamy cheese note, which combines very well with the slightly bitter taste of the lettuce.
Provided by Lalaloula
Categories European
Time 31m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the pasta in salted water until it is al dente (aprox. 11 minutes).
- While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.
- When the onion is "smudgy", add the chopped radicchio.
- If necessary add more olive oil and turn the mixture over after 3-4 minutes.
- When the pasta is ready, pour off the water.
- Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.
- Enjoy (e.g. with a nice side salad or ciabatta bread)!
Nutrition Facts : Calories 623.3, Fat 9.2, SaturatedFat 4.7, Cholesterol 22, Sodium 392.9, Carbohydrate 106.7, Fiber 5.7, Sugar 7.8, Protein 27.2
GRILLED SAUSAGES AND RADICCHIO
For at least one meal at your summer rental, serve sausages. They come seasoned and self-contained, with no need for condiments or sauces. After a long trip, you just throw them on the grill or under a broiler, and serve with a salad on the side. Or, even better, toss them into your salad (in this case, a lightly grilled radicchio salad), letting their fat flavor the leaves along with the lemon juice and good olive oil you also packed.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.
- Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.
- When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.
- Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.
Nutrition Facts : @context http, Calories 926, UnsaturatedFat 52 grams, Carbohydrate 9 grams, Fat 83 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 27 grams, Sodium 1690 milligrams, Sugar 1 gram
Tips:
- To save time and effort, pre-cook the sausage and radicchio before assembling the dish.
- To add a spicy kick, use spicy sausage or add a pinch of red pepper flakes to the sauce.
- For a vegetarian version, substitute crumbled tofu or tempeh for the sausage.
- For a creamy sauce, add a dollop of heavy cream or crème fraîche to the sauce before serving.
- If you don't have orecchiette pasta, you can use another short pasta shape, such as penne or fusilli.
Conclusion:
Sausage and radicchio orecchiette is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. The spicy sausage and bitter radicchio are balanced by the creamy sauce and tender orecchiette pasta. This dish is sure to please everyone at the table. Serve it with a side salad and a glass of red wine for a complete meal.
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