1 Video | Photo: Orechiette with Sausage, Beans, and Mascarpone Recipe
Ingredients
- 1 pound orechiette pasta
- 2 tablespoons olive oil
- 1/2 pound turkey sausage, casing removed
- 1 small onion, chopped
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 tablespoons chopped fresh oregano leaves
- 1/2 cup mascarpone cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.
In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.
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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!
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