Orechiette with Sausage, Beans, and Mascarpone
Show: Everyday ItalianEpisode: The Food of Genoa
Rate This RecipeRead users' reviews (160)
- Recipe categories: Meat, Sausage, Pasta, Cheese, Poultry, Turkey, Vegetables,
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Average Rating:
Total Reviews: 160
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By cnp08c
on April 30, 2012
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A-maz-ing. My hubby said it was the best pasta he's ever had. I'm making it again this weekend and adding mushrooms and zucchini. Already looking forward to it!
By gg_ram_4788091
Los Angeles, CA
on March 24, 2012
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this is the second time I've made it but forgot to buy the beans so used mushrooms and peas instead. was still grubbin. But a pound of the pasta seems like a bit too much.
By suszapic
Deerfield, IL
on March 13, 2012
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Made this last night- delicious and surprisingly light!
By cwoody86
on February 23, 2012
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I absolutely love this recipe! I made it for my mom for dinner one night and she ask for it all the time now. I have added bacon for extra flavor and that is really good too, but it is delicous on its own! Very easy and inexpensive recipe to make!
By Cooking Bird
Ann Arbor, MI
on February 20, 2012
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I thought this was delicious! I used spicy turkey sausage and I also added some roasted aparagus. The only other change I made was that I did not add as much pasta as the recipe called for in order to maintain the flavor. Thanks for another great recipe Giada!
By jeanniebug13
on January 09, 2012
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I use Philly cream cheese instead of mascarpone. I also add spinach and mushrooms. Delish!
By elebo_1255986
Gettysburg, PA
on December 31, 2011
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I make this recipe all the time using spicy pork sausage and a whole cup of mascapone cheese. My family raves about this. Also it is so easy to make.
By raneuman_7513578
Plainview, NY
on December 06, 2011
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Mmmmmm. This was yummy! I think turkey sausage definitely worked in this dish, and I think pork sausage may have been a bit heavy. Also, I thought 1/2 pound of sausage wasn't enough, but actually, I think it is just the right amount. I listened to some of the reviewers and added one diced zucchini (sauteed with 1 Tbsp olive oil and one minced clove of garlic to the finished dish. I, too, needed a bit of green vegetable in this dish. I am not a huge fan of oregano in general, but I thought the 2 tablespoons was just enough to season but not overpower the dish. Yummy, yummy. Giada, your recipes are always the best!
By mcomincioli
on November 23, 2011
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This is wonderful! It's pretty heavy though, think I'll add some broccoli or something next time but adults as well as kids LOVED it!
By kriscampoli_3597063
Mission Viejo, CA
on October 23, 2011
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Loved this! This was so good for dinner, I couldn't wait for the leftovers and had it for breakfast the next day! And it was easy. Like most people do, I personalized it to our tastes. The changes I made were that I used Barilla's whole wheat pasta medium shells - just 1/2 pound. Doubled the garlic. Deglazed the pan with Marsala wine, maybe 1/4 cup, and then added 3/4 cup of the pasta water to keep the ratios somewhat the same. A spinkle of fresh grated parmesan at the end. I really loved the cannellini beans in it - they kind of 'hide' in the shells. Next time, I will do a quick pan saute of diced zucchini and add that in at the very end to bring some veggies into the mix. This is an easy recipe to personalize - try it and see!