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Skillet Orecchiette

with Sausage, Rapini, White Beans & Mushrooms

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Kevin Masse New York City
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One Skillet Orecchiette with Sausage, Rapini, White Beans & Mushrooms

Photos and recipe by @kevmasse

 

We grew up eating a dish similar to this - my mom was famous for her ‘greens and beans.’  This recipe aims to bring to life the flavors of her recipe and add a bit more substance, with pasta, sausage and mushrooms - the perfect weeknight meal.  Using one pan, this recipe comes together quickly and with minimal cleanup.  The key to this dish is overcooking the greens - it ensures they are still peppery but lose that bitter bite they can have if under cooked!


Recipe:

 

Serves 6

 

Ingredients:

 

2 tablespoons extra virgin olive oil

1 lb. hot Italian sausage, casings removed

1 small yellow onion finely chopped

2 1/2 cups thinly sliced Cremini mushrooms

1/4 teaspoon salt

1 teaspoon crushed red pepper (optional & can be reduced to taste)

4 cloves of garlic, peeled and thinly sliced

3 cups Progresso reduced sodium chicken broth

1 bunch Rapini (broccoli rabe), thick stems discarded, roughly chopped

1 14oz can Great Northern or Cannellini beans, drained

1 1/2 cups Orecchiette

1 tablespoon unsalted butter

1/4 cup grated Pecorino Romano Cheese

 

Method

 

Heat olive oil over medium high heat in a large, deep skillet (one that has a lid) until shimmering.  Add sausage and cook, breaking apart as you go, until browned on all sides - ok to remain a little pink.  Remove to small bowl and set aside - leaving drippings in pan.

 

Add onion, mushrooms and salt - stir to combine and cook, stirring occasionally until onions are translucent and mushrooms have released their moisture, about 5-7 minutes.  Add crushed red pepper, garlic and 1/2 cup chicken broth - scrape bottom of pan and bring broth to a boil.  Add rapini and cover with lid, reducing heat to medium.  Cook 5 minutes undisturbed.  Remove lid and stir - greens should be wilted at this point.  Add cooked sausage, beans, pasta and remaining 2 1/2 cups broth.  Bring to a rapid boil.  Reduce heat to medium and cover skillet- simmer for 20 minutes, stirring half way through.  Remove lid, turn off heat, stir in butter, cheese and black pepper.

 

Serve in hearty pasta bowls topped with extra cheese if desired