BOWTIE PASTA WITH ITALIAN SAUSAGE RECIPES

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ORECCHIETTE PASTA WITH SAUSAGE AND BROCCOLI - SKINNYTASTE



Orecchiette Pasta with Sausage and Broccoli - Skinnytaste image

Orecchiette Pasta with Chicken Sausage and Broccoli is one of my favorite weeknight pasta dishes, my family loves it!

Provided by Gina

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 7

Number Of Ingredients 7

14 oz package Italian chicken sausage (casing removed)
12 oz uncooked Orecchiette pasta (or gluten-free pasta)
6 1/2 cups fresh broccoli florets (no stems (16 oz))
5 cloves garlic (smashed and chopped)
1/4 cup grated Pecorino Romano or Parmesan cheese
2 tbsp olive oil (divided)
kosher salt and fresh cracked pepper

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; remove from heat.
  • When the water boils, add the pasta and bring back to a boil, when the water is boiling, add broccoli and cook according to pasta instructions for al dente.
  • When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside. Drain pasta and broccoli.
  • Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, about 1 minute, reduce flame to low and add pasta back to the pot with the sausage.
  • Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
  • Add 1/2 cup of reserved pasta water and mix well adding more if needed.
  • Serve in pasta bowls with additional grated cheese on the side, if desired.

Nutrition Facts : ServingSize 1 1/3 cups, Calories 324 kcal, CarbohydrateContent 42 g, ProteinContent 19 g, FatContent 10 g, CholesterolContent 2 mg, SodiumContent 375 mg, FiberContent 4 g, SugarContent 3 g, SaturatedFatContent 1 g

PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE ...



Pasta with Escarole, White Beans and Chicken Sausage ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Steps:

  • Cook the pasta according to the directions on the package.
  • Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. 
  • Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. 
  • Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. 
  • Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
  • Divide among 4 pasta bowls and top with Parmesan cheese.

Nutrition Facts : Calories 600 calorie, FatContent 13.5 grams, SaturatedFatContent 3 grams, CholesterolContent 39 milligrams, SodiumContent 442 milligrams, CarbohydrateContent 90 grams, FiberContent 19 grams, ProteinContent 30 grams

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