Creamy Orecchiette Pasta with Italian Sausage and Broccolini recipe

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Ingredients

12 ounces orecchiette pasta
1 tablespoon olive oil
1 pound ground Italian sausage
¼ cup diced green bell pepper
½ cup diced green onion
1 bunch broccolini, sliced into 1-inch pieces
2 cloves garlic, minced
½ cup butter
1 ½ cups half-and-half
6 ounces freshly grated Parmesan cheese
4 ounces cream cheese
1 teaspoon Italian seasoning
1 teaspoon salt
freshly ground black pepper to taste

Nutrition Info

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
servingSize: -
sodium: 1664.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add cooked sausage and vegetables to the skillet. Stir in drained pasta. Serve immediately.

Recipe Yield

6 servings

Recipe Note

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.

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