CREAMY ORECCHIETTE PASTA WITH ITALIAN SAUSAGE AND BROCCOLINI
Little ear pasta, also known as orecchiette, in a creamy sauce with Italian sausage and broccolini. Serve with a salad and garlic bread for a hearty Puglia-style supper. Serve with salad, bread, and your favorite Italian red wine.
Provided by Cindy Bonner
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add 1 tablespoon olive oil and orecchiette and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- Meanwhile, heat a large (10-inch) skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard most of the fat. Transfer cooked sausage to a bowl and return skillet to medium-high heat.
- Add bell pepper and green onion to the skillet. Saute until white of onion becomes translucent, about 5 minutes. Add broccolini and garlic; saute until broccolini is crisp-tender, about 3 minutes more. Set vegetables aside.
- Melt butter in a larger skillet over medium heat. Add half-and-half and Parmesan cheese, stirring constantly until bubbly, about 5 minutes. Add cream cheese, Italian seasoning, salt, and pepper. Cook until sauce begins to thicken, about 5 minutes more.
- Add cooked sausage and vegetables to the skillet. Stir in drained pasta. Serve immediately.
Nutrition Facts : Calories 839.5 calories, Carbohydrate 54.3 g, Cholesterol 138.5 mg, Fat 54.6 g, Fiber 3.4 g, Protein 34.2 g, SaturatedFat 28.4 g, Sodium 1664.5 mg, Sugar 4 g
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