One Skillet Orecchiette With Sausage, Rapini, White Beans & Mushrooms

Feeling settled and ready to tackle the week. Working on simplifying my cooking in the new year -…
Feeling settled and ready to tackle the week. Working on simplifying my cooking in the new year - started with one pot greens and beans with orecchiette and sweet sausage (sausage from @madeinghent). Have a great week, friends. #feedfeed #jarrytype


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 undercooked!

Serves 6
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 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

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 halfway through. Remove lid, turn off heat, stir in butter, cheese and black pepper.
Serve in hearty pasta bowls topped with extra cheese if desired

A Note From feedfeed

Good For A CrowdYou can understand why Italians could debate endlessly about the nuances of different pastas. Here, Orichiette (small ears shape) takes center stage with beans and greens).

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