Best 7 Turkey Sausage Spinach Orecchiette Recipes

ORECCHIETTE WITH SAUSAGES AND SPINACH

Steps:

• In a large, deep skillet, on medium heat, heat 1 tablespoon of olive oil. Add the garlic and crumbled sausage.
• Cook until sausage is brown and fully cooked, about 4 to 5 minutes.
• Stir in the pepper flakes and sauté for 1 minute with the sausage.
• Pour in white wine and cherry tomatoes, and season with salt and pepper to taste. Simmer for 2 minutes, until the cherry tomatoes have softened.
• Stir in the 2nd tablespoon of olive oil, then add in the spinach. Stir until the spinach wilts. Turn off the heat and set it aside.
• Meantime, bring a large pot of water to boil. Add 1 teaspoon of salt to the water and add in the Orecchiette pasta. Cook the orecchiette until they are al-dente. Reserve 1/4 cup of salty water. Drain the pasta.
• Transfer orecchiette pasta to the skillet with sausage mixture. Slowly add in the reserved pasta water. Turn the heat back onto a low heat, and sauté while stirring everything until well combined, about 1 minute. Remove pan from heat.
• Stir in 2 tablespoons of grated pecorino cheese. Taste and season with salt and pepper to taste. Transfer to serving plates and serve.
• Serves 4

TURKEY SAUSAGE & SPINACH ORECCHIETTE

Steps:

• Heat a large nonstick skillet over medium high heat. Add sausage, onions and garlic; cook 5 minutes, stirring occasionally. Stir in peppers and Italian seasoning; cook an additional 5 minutes, stirring occasionally. Add tomato sauce and simmer 2 minutes.
• Meanwhile, cook orecchiette pasta following package directions, about 10 minutes. Drain.
• Gradually stir spinach into skillet. In pasta pot, combine pasta and sausage sauce, adding some of the cooking water if needed to loosen sauce.
• To serve, spoon pasta into a large serving bowl. Top with shredded Asiago cheese.

ORECCHIETTE WITH SAUSAGE AND SPINACH

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 SPINACH

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.

SAUSAGE ORECCHIETTE

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta as package directs.
• Drain, reserving 1/4 cup cooking water.
• Meanwhile, cook sausage in a 12-inch skillet over medium-high heat for 5 minutes, or until no longer pink.
• If necessary, break large pieces apart with a wooden spoon.
• Add mushrooms and cook an additional 5 minutes.
• Pour in wine, reserved pasta water and black pepper.
• Stir in basil.
• Remove from heat; toss with pasta and cheese.
• Note: For perfect pasta every time, for 1 pound of dried pasta, bring at least 6 quarts of salted water to a boil.
• Add all of the pasta.
• With wooden spoon, stir once or twice to prevent sticking.
• Check at suggested time; if cooked properly, there will be no white inside.

BEST TURKEY SAUSAGE

Steps:

• Crumble turkey into a bowl. Add the remaining ingredients; mix well. Cover and refrigerate overnight. Shape into eight patties. In a nonstick skillet coated with cooking spray, cook patties over medium heat until no longer pink and a thermometer reads 160°.

ONE PAN ORECCHIETTE PASTA

Steps:

• Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
• Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
• Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.