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RECIPE
15 INGREDIENTS14 STEPS40MIN

Orecchiette with Asparagus and Sausage

4.6
5 Ratings

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Orecchiette with chicken sausage and asparagus is a tasty combination of pasta, chicken sausage with fresh asparagus and Parmesan cheese sprinkled on top.
40MIN
Total Time

Candid Appetite

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
4 slices
Sourdough Bread
or French Bread
3 Tbsp
1
Shallot
3 cloves
3 cups
to taste
1/2 tsp
Crushed Red Pepper Flakes
1 cup
Ricotta Cheese
1 Tbsp
Lemons , zested
1 Tbsp
1 lb
Orecchiette Pasta
1 1/2 cups

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Nutrition Per Serving

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CALORIES
754
FAT
33.1 g
PROTEIN
31.9 g
CARBS
86.2 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Mince the Garlic (3 clove) and Shallot (1). Cut the Asparagus (1 pound) into 1-inch pieces. Remove the casings from the Spicy Sausage (1 pound). Thaw the Frozen Green Peas (1 1/2 cup) Grate the Parmesan Cheese (1/2 cup).
Step 3
Place the slices of Sourdough Bread (4 slice) on a baking sheet and drizzle with Olive Oil (1 tablespoon). 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 tablespoon). 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 teaspoon).
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), Lemon (1 tablespoon), and Lemon Juice (1 tablespoon). 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 pound) 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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Nutrition Per Serving
Calories
754
% Daily Value*
Fat
33.1 g
42%
Saturated Fat
12.7 g
64%
Trans Fat
0.1 g
--
Cholesterol
70.8 mg
24%
Carbohydrates
86.2 g
31%
Fiber
5.8 g
21%
Sugars
6.1 g
--
Protein
31.9 g
64%
Sodium
1007.5 mg
44%
Vitamin D
0.1 µg
0%
Calcium
204.0 mg
16%
Iron
6.4 mg
36%
Potassium
322.9 mg
7%
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