Orecchiette Pasta

[Sass Muffin]

I love all different types of pasta and have never bought this before.
Yes, I have already Googled recipes for it, but my question is, how do you use it, if you have?

[homecook]

I've used them when making my goulash.
I have a recipe somewhere for using them in a cream sauce with mushrooms and sun-dried tomatoes. I think it was a Giada recipe. I'll look for it tomorrow.......well, later today. lol

[VeraBlue]

It's one of my favourites for adding to soups like pasta fagioli or minestrone.

It's also pretty good with carbonara sauce.

[Sass Muffin]

Thanks ladies!

[GotGarlic]

I use most short pastas interchangeably, so I've used it for pasta salad and for a no-cook tomato/balsamic vinegar sauce I like, as well as casseroles with leftover chopped poultry, onions, bell peppers and spaghetti sauce.

[joec]

You could also use them any where you would use the smaller shell type pasta.

[FryBoy]

A favorite in this house. We especially like the chewy texture of this thick pasta. This recipe is a killer (printable copy attached):

ORECCHIETTE CON BROCCOLI E SALSICCE
(Orecchiette with Broccoli & Sausage)

1 bunch fresh broccoli (about 3 or 4 stalks)
2 tablespoons olive oil
3 garlic cloves, minced or pressed
½ pound sweet Italian sausage (turkey sausage is fine)
½ cup water
Salt & fresh pepper to taste
1 pound orecchiette or other cup-shaped pasta, such as small shells
½ cup grated Romano cheese (or parmesan)

Cut stems off broccoli; peel and slice into rounds. Cut stalks into
serving-sized pieces. Place broccoli in steamer, or bring a pot of water to a
boil.

Steam or boil broccoli until it's tender but still crisp. Remove broccoli and
chop into medium-fine pieces. You should have about 3 cups, but the
amount isn't critical -- 2 to 4 cups would be OK. Set aside.

Remove casings from sausages and coarsely chop the meat. Set aside.

Warm oil in a medium skillet or large saucepan over medium heat; add
garlic and stir until it becomes fragrant, about 30 to 60 seconds.

Add the chopped sausage to the pan and sauteed over medium heat until
it loses its pink color.

Add to the pan the chopped broccoli, the water, and salt and pepper to
taste. Bring to boil, reduce heat to a simmer, cover, and cook until the
broccoli breaks down and forms a thick paste; use a cooking spoon to help
break it up from time to time as it cooks. Add a bit more water if it begins to
dry out. This will take 10 to 20 minutes, and the end product will be a thick
green sauce with pieces of sausage floating in it.

In the meantime, bring a large pot of water (about 8 quarts) to a boil; add 2
tablespoons of salt. Then add pasta and cook according to package
instructions. Pasta should be al dante, still a little firm when you bite it.

Drain pasta, add broccoli/sausage mixture and grated cheese. Toss until
the cheese melts, and serve.

[Sass Muffin]

A favorite in this house. We especially like the chewy texture of this thick pasta. This recipe is a killer (printable copy attached):

ORECCHIETTE CON BROCCOLI E SALSICCE
(Orecchiette with Broccoli & Sausage)

1 bunch fresh broccoli (about 3 or 4 stalks)
2 tablespoons olive oil
3 garlic cloves, minced or pressed
½ pound sweet Italian sausage (turkey sausage is fine)
½ cup water
Salt & fresh pepper to taste
1 pound orecchiette or other cup-shaped pasta, such as small shells
½ cup grated Romano cheese (or parmesan)

Cut stems off broccoli; peel and slice into rounds. Cut stalks into
serving-sized pieces. Place broccoli in steamer, or bring a pot of water to a
boil.

Steam or boil broccoli until it's tender but still crisp. Remove broccoli and
chop into medium-fine pieces. You should have about 3 cups, but the
amount isn't critical -- 2 to 4 cups would be OK. Set aside.

Remove casings from sausages and coarsely chop the meat. Set aside.

Warm oil in a medium skillet or large saucepan over medium heat; add
garlic and stir until it becomes fragrant, about 30 to 60 seconds.

Add the chopped sausage to the pan and sauteed over medium heat until
it loses its pink color.

Add to the pan the chopped broccoli, the water, and salt and pepper to
taste. Bring to boil, reduce heat to a simmer, cover, and cook until the
broccoli breaks down and forms a thick paste; use a cooking spoon to help
break it up from time to time as it cooks. Add a bit more water if it begins to
dry out. This will take 10 to 20 minutes, and the end product will be a thick
green sauce with pieces of sausage floating in it.

In the meantime, bring a large pot of water (about 8 quarts) to a boil; add 2
tablespoons of salt. Then add pasta and cook according to package
instructions. Pasta should be al dante, still a little firm when you bite it.

Drain pasta, add broccoli/sausage mixture and grated cheese. Toss until
the cheese melts, and serve.
Thanks FB.
That sounds perfect.
Copied and saved.

[Tuscan Chef]

Broccoli is the best. Remember that Orecchiette lends very well to sauteing. It is difficult to overcook and they jump (that's what saute means) well because of the shape.

[BreezyCooking]

I make a similar dish to Fryboy's using Broccoli Rabe (aka Rapini) in place of the broccoli & Hot Italian Turkey sausage with additional crushed red pepper flakes for the sweet.

Also - one thing I've learned about Orecchiette is that it's almost even more important than thinner pasta shapes to do frequent taste-testing while cooking. You don't want it too chewy, but you don't want the pieces to be mush either.