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Ingredients

• ✓ orecchiette pasta
• bell pepper
• fennel
• olive oil
• thyme
• turkey sausage
• shallot
• tomato paste
• garlic
• basil

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss bell peppers and fennel with oil and thyme. Place vegetables on a baking sheet.
3. 3 Roast in the preheated oven until tender, 8 to 10 minutes.
4. 4 Meanwhile, heat a large skillet over medium-high heat. Add sausage and shallot; saute until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
5. 5 Fill a large pot with lightly 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, 12 to 14 minutes. Drain, reserving 1 cup of the pasta water.
6. 6 Add orecchiette pasta, tomato paste, garlic, and roasted vegetables to the sausage in the skillet. Cook over medium heat until fragrant, 2 to 3 minutes. Pour in the reserved pasta water; simmer until sauce is reduced to your liking, 3 to 5 minutes more. Remove from heat and stir in basil before serving.

By Christopher Stolworthy

Ingredients

• ✓ orecchiette pasta
• ricotta cheese
• egg
• salt
• black pepper
• lemon
• cayenne pepper
• pesto

Instructions

1. 1 Bring a pot of salted water to a boil over high heat. Cook orecchiette according to package directions, reducing time by 1 minute, about 10 minutes.
2. 2 Meanwhile, combine ricotta cheese, egg, salt, pepper, lemon zest, and cayenne pepper in a bowl. Mix until a paste forms. Add 1/3 cup hot pasta water and whisk well. Repeat with another 1/3 cup pasta water.
3. 3 Transfer pasta to a saucepan using a strainer, letting most, but not all, the water drain off. Reserve cooking water. Add the sauce mixture and turn heat to medium. Cook and stir until sauce thickens enough to coat the pasta evenly, about 2 minutes. Add more pasta water if sauce gets too thick. Stir in pesto. Taste and season as desired. Transfer pasta to a warm bowl.

By John Mitzewich

Ingredients

• ✓ orecchiette pasta
• butter
• asparagus
• heavy cream
• salt
• black pepper
• brie cheese
• bread crumb

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook orecchietta pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a casserole dish.
3. 3 Heat butter in a skillet over medium heat; cook and stir asparagus in the melted butter until slightly tender, about 5 minutes. Spread asparagus over pasta layer.
4. 4 Pour cream over asparagus and pasta; season with salt and black pepper. Arrange Brie cheese chunks in the pasta mixture; sprinkle top with bread crumbs.
5. 5 Bake in the preheated oven until cheese is melted and bread crumbs are lightly browned, 20 to 30 minutes.

By Tiffany Benz

Ingredients

• ✓ orecchiette pasta
• chicken breast
• tomato pasta sauce
• broccolini
• stewed tomato
• portobello mushroom
• garlic
• red pepper flakes

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Grill chicken breast halves until they show dark grill marks and are no longer pink inside, about 5 minutes per side. Let the chicken breasts cool, then place into a bowl and coarsely shred with 2 forks.
3. 3 Bring a large pot of lightly salted water to a boil. Cook orecchiette pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 8 minutes. Drain and return pasta to pot.
4. 4 Stir chicken breast meat, pasta sauce, broccolini, stewed tomatoes, portobello mushrooms, garlic, and red pepper flakes into the cooked pasta. Place over medium heat and cook, stirring frequently, until the mushrooms and broccolini are cooked through and tender, 5 to 10 minutes.

By Raelee's recipes

Ingredients

• ✓ orecchiette pasta
• olive oil
• onion
• salt
• spicy sausage
• chicken broth
• arugula
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
3. 3 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.
4. 4 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.
5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ orecchiette pasta
• olive oil
• shallot
• squid
• white wine
• tomato
• zucchini
• salt
• parsley
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.
2. 2 Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.
3. 3 Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
4. 4 Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

By francesca

Ingredients

• ✓ orecchiette pasta
• butter
• onion
• sugar pumpkin
• orange bell pepper
• heavy cream
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Melt 1/2 the butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add pumpkin and cook for 2 minutes. Cover, reduce heat, and cook, stirring often, until soft, 25 to 30 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until almost tender yet firm to the bite, about 10 minutes, 2 minutes less than indicated on the package. Drain and transfer to a bowl.
3. 3 Melt the remaining butter in a second skillet and cook bell peppers until softened, 5 to 10 minutes. Add to the bowl with the cooked pasta.
4. 4 Once pumpkin is tender, add cream and Parmesan cheese to skillet. Season with salt and pepper and stir until smooth. Add drained pasta and cooked bell peppers and mix well.

By Natasha Titanov

Ingredients

• ✓ orecchiette pasta
• water
• pearl barley
• cilantro
• green onion
• grape tomato
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ orecchiette pasta
• garlic
• olive oil
• penne pasta
• genoa salami
• red bell pepper
• spinach
• pine nut
• basil
• pecorino romano cheese
• black pepper

Instructions

1. 1 In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
2. 2 Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
3. 3 In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
4. 4 Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.

By Margherita Meats

Ingredients

• ✓ orecchiette pasta
• butter
• olive oil
• onion
• garlic
• pancetta
• chicken sausage
• red wine
• crimini mushroom
• cherry tomato
• basil
• oregano
• salt
• spinach

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.

By Staci

Ingredients

• ✓ orecchiette pasta
• red pepper flakes
• olive oil
• parmigiano-reggiano
• cannellini bean
• swiss chard
• water
• chicken broth
• garlic
• cayenne pepper
• oregano
• thyme
• black pepper
• tomato paste
• salt
• celery
• onion
• bacon

Instructions

1. 1 Heat a soup pot over medium heat. Add bacon; cook, stirring occasionally, until fat has mostly rendered and bacon begins to crisp, about 5 minutes. Drain off all but about 1 tablespoon drippings. Add onion, celery, and salt to the pot; sauté until softened and onion turns translucent, 5 to 7 minutes.
2. 2 Stir in tomato paste, black pepper, dried oregano, dried thyme, and cayenne pepper. Cook, stirring occasionally, until tomato paste starts to caramelize onto bottom of the pot, about 2 minutes. Add minced garlic; cook and stir, 1 to 2 minutes. Stir in chicken broth and water; increase heat to high and bring to a simmer. Reduce heat to medium; simmer while you prep Swiss chard.
3. 3 Remove chard leaves from stems; discard stems. Gather a handful of leaves and slice in one direction; turn and slice in other direction. Repeat with remaining chard leaves; place into a bowl and fill with water. Swish leaves to remove dirt; transfer washed leaves to a colander, a handful at a time, to drain.
4. 4 Add Swiss chard to the pot; simmer over medium heat until leaves become tender, about 10 minutes. Season with salt.
5. 5 Stir in beans; increase heat to high and bring to a boil. Stir in pasta; reduce heat to medium-high. Cook until pasta is tender, 12 to 15 minutes, stirring occasionally.
6. 6 Taste; adjust seasonings. Top servings with Parmigiano-Reggiano cheese, a drizzle of olive oil, and red pepper flakes.

By John Mitzewich