Pasta With Sausage and Parm
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Cooking Notes
William Wroblicka
Blanching a bunch of broccoli rabe, chopped, in the pasta pot and adding it, drained along with the pasta, to the sausage gets you your serving of a green vegetable with little additional effort.
Alex
Update - I cooked this last night. I followed the general directions but loved adding my own twist. I made a combo of hot and sweet sausage. added broccoli rabe removed cheese until the end. Cooked the broccoli rabe in the sausage grease (after cooking S twice as instructed). Made it with bow tie pasta. Added grated cheese at the end.
Chris Peters
I've done this a lot of times, especially for lunch, it's quick and easy. It's also a good chance to use up vegetables that are on their last legs. I use cherry tomatoes or broccoli in it frequently.
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
The shape of orecchiette, the pasta of Puglia, is designed to hold small bits of meat from the sugo or sauce. Coins of sausage defeat this purpose, to say nothing of the fussy double-cooking technique. Instead do as they do in Bari: remove the sausage casing, break up the meat and proceed to cook it. You’ll get a little sausage tucked inside every “little ear.”
J. Clarke
Add spinach and grape tomatoes.
Jim
Did that yesterday with bacon instead of sausage. Delicious and filling.
Stu
Presenting recipes this way reminds me of the old Gourmet Magazine. Great idea that encourages creativity and variation.
Jen Redmond
I would probably add some mushrooms and spinach :)
Elin in Phoenix
On the theory that Cream enhances anything, added some to sausage sauce...forgot the sage...tomatoes would have been nice for taste, and especially color. Good recipe. thanks.
G Loch
Great idea with broccoli rabe, but I blanched first, used tongs to remove then cooked pasta in same water. To my sausage, I added 2 cloves garlic, lots of grape tomatoes chopped fresh basil, and blanched broccoli rabe. All else according to directions. It was a hit, even to my “pasta is for kids” husband.
Annie
Could probably remove the sausage from the casings, crumble and continue as though links cut into coins ... ya think?
Christa
I love broccoli rabe; this is a great suggestion.
Christa
I discovered an even simpler version of recipe in Colu Henry's Back-Pocket Pasta: Campanelle with Broccoli Rabe and Chorizo.
Bob Otter
My additions: Some cherry tomatoes and a bit of your favorite Italian spices.
Yana
I didn’t fry the sausage twice. Instead, like others here, I took off the casing, crushed the sausage up with my hands a bit, and fried it in the pan, breaking it up with a spatula. Added some broccoli rabe which I blanched in the final mins of boiling the pasta, and some cherry tomatoes. Good sausage is a must for this recipe!!! It makes a world of difference, bringing out the depth of flavor. I got mine from the best neighborhood butcher, freshly made that morning. Will make this again!
LB Denver
Made this just as directed. Very bland. Disappointed.
Powell
Lots of great ideas here. The only significant variation I made to this "recipe" is I did not use any butter. It is not a matter of calories or fat, it is a matter of taste. I don't like butter in my pasta. I used olive oil exclusively along with some sliced garlic, red pepper, vermouth, a few grinds of sea salt, a couple of handfuls of fresh baby spinach and lots of parmesan reggiano.
orecchiette with sausage and kale
Cooked sausage down with shallots deglazed with white wine, reduced added cream and simmered slightly. Added cooked pasta a splash of pasta cooking water a handful of grated pecorino and a tab of butter. Added a few handfuls of baby kale and tossed to wilt. Garnish with more pecorino.
KWF
Add peas, cook sausage links longer than cut coins smaller. Lots of parm
christian
Use a pretty sizeable amount of butter!
Sandy
This has become one of my go-to quick and easy recipes. Delicious and simple!
Sandy
I made this pretty much as suggested, other than cutting the pasta in half to feed only two of us. I used Italian flavored chicken sausage to cut down on the grease. We polished it off. Delicious!
Max Alexander, Rome, Contestant MasterChef Italia 2020-2021
The shape of orecchiette, the pasta of Puglia, is designed to hold small bits of meat from the sugo or sauce. Coins of sausage defeat this purpose, to say nothing of the fussy double-cooking technique. Instead do as they do in Bari: remove the sausage casing, break up the meat and proceed to cook it. You’ll get a little sausage tucked inside every “little ear.”
Great for weekdays
Quick and easy, and it gets thumbs up from my family. Easy to modify with veggies on hand, as you see from other reviews. I make it regularly since I generally keep all of these ingredients on hand.
Annie
Could probably remove the sausage from the casings, crumble and continue as though links cut into coins ... ya think?
Richard
Could probably do a lot of things. I found this recipe to be delicious and I could probably make it again.
Kate
Don't be conservative with the sage!
G Loch
Great idea with broccoli rabe, but I blanched first, used tongs to remove then cooked pasta in same water. To my sausage, I added 2 cloves garlic, lots of grape tomatoes chopped fresh basil, and blanched broccoli rabe. All else according to directions. It was a hit, even to my “pasta is for kids” husband.
Bob Otter
My additions: Some cherry tomatoes and a bit of your favorite Italian spices.
Angie
Simple, easy and elegant. Fresh parm really does the trick in this dish. I used pork,sage- sausage and added more sage to pasta. Also added kale. Delicious.
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