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RECIPE
14 INGREDIENTS 14 STEPS 40min

Orecchiette with Asparagus and Sausage

4.6
5 Ratings
Orecchiette with chicken sausage and asparagus is a tasty combination of pasta, chicken sausage with fresh asparagus and Parmesan cheese sprinkled on top.
Orecchiette with Asparagus and Sausage Recipe | SideChef
Orecchiette with chicken sausage and asparagus is a tasty combination of pasta, chicken sausage with fresh asparagus and Parmesan cheese sprinkled on top.
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
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I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.
http://www.thecandidappetite.com
40min
Total Time
$2.79
Cost Per Serving

Ingredients

Servings
6
US / METRIC
4 slices
Sourdough Bread
or French Bread
1
Shallot
3 cloves
to taste
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Ricotta Cheese
1
Lemon , zested, freshly squeezed
1 Tbsp zest and 1 Tbsp juice per 6 servings
1 lb
Orecchiette Pasta
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
667
FAT
32.7 g
PROTEIN
29.0 g
CARBS
67.7 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mince the Garlic (3 cloves) and Shallot (1) . Cut the Asparagus (3 cups) into 1-inch pieces. Remove the casings from the Spicy Sausage Links (1 lb) . Thaw the Frozen Green Peas (1 1/2 cups) Grate the Parmesan Cheese (1/2 cup) .
Step 3
Place the slices of Sourdough Bread (4 slices) on a baking sheet and drizzle with Olive Oil (1 Tbsp) . Bake for about 7 to 10 minutes until golden brown and crispy.
Step 4
Remove from the oven and allow to slightly cool and dry out for a bit. Break up the bread with your hands and place it into a food processor. Pulse until the bread resembles coarse crumbs.
Step 5
Return the crumbs to the baking sheet and toast in the oven for a few minutes until golden brown. Remove from the oven and allow to cool completely.
Step 6
Heat a large skillet over medium high heat. Add the remaining Olive Oil (2 Tbsp) . Brown the spicy sausage using a wooden spoon to break it up, about 5 to 8 minutes.
Step 7
Add the minced shallot and garlic and cook for a few more minutes. Stir in the chopped asparagus and season with Salt (to taste) , Ground Black Pepper (to taste) , and Crushed Red Pepper Flakes (1/2 tsp) .
Step 8
Sauté asparagus until tender and bright green. Remove from the heat and set it off to the side.
Step 9
In a small bowl, combine the Ricotta Cheese (1 cup) , and zest and juice from Lemon (1) . Season with salt and pepper, combine and set aside.
Step 10
Bring a large pot of cold water to a boil. Season with a lot of salt and bring back to a boil. Add the Orecchiette Pasta (1 lb) and cook as directed on the box, until tender.
Step 11
Reserve 2 cups of the pasta water.
Step 12
Drain the pasta and return it to the pot, set over low to medium heat. Add the cooked sausage and asparagus mixture to the orecchiette, and stir together with about 1 cup of the reserved pasta water.
Step 13
Add about half of the bread crumbs, all of the peas and the grated parmesan cheese. Stir everything together and cook until heated through. Season with a bit more black pepper if desired.
Step 14
Serve the pasta with a dollop of the lemon ricotta mixture, some of the remaining bread crumbs, and freshly grated parmesan cheese. Eat hot or at room temperature. Enjoy!

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4.6
5 Ratings
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Nutrition Per Serving
Calories
667
% Daily Value*
Fat
32.7 g
42%
Saturated Fat
12.6 g
63%
Trans Fat
0.1 g
--
Cholesterol
70.8 mg
24%
Carbohydrates
67.7 g
25%
Fiber
5.8 g
21%
Sugars
6.0 g
--
Protein
29.0 g
58%
Sodium
825.0 mg
36%
Vitamin D
0.1 µg
0%
Calcium
195.5 mg
15%
Iron
5.7 mg
32%
Potassium
289.4 mg
6%
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