SAUSAGE AND BROCCOLINI PIZZA POCKETS
Steps:
- Preheat the oven to 500 degrees F.
- To a medium skillet over medium heat, add the olive oil and heat until it begins to shimmer. Then add the sausage, cooking and breaking it up into crumbles with a wooden spoon until it begins to brown, about 5 minutes. Transfer the sausage to a medium bowl with a slotted spoon and set aside to cool slightly.
- Add the garlic to the skillet. Stir to combine, being careful not to burn it (reduce the heat if necessary). When the garlic is fragrant and just translucent, add the broccolini and toss to coat in the garlic and olive oil. Cook until just tender, about 7 minutes. Set aside to cool slightly.
- Meanwhile, to the medium bowl with the cooked sausage, add the mozzarella, ricotta, Parmesan, lemon zest and black and crushed red pepper to taste. Stir to combine.
- Divide the pizza dough into four equal parts and roll into balls. On a lightly floured work surface, flatten them into circles, about 1/4 inch thick. Spread them each with one-quarter of the cheese mixture, sausage and broccolini, leaving a 1-inch border around the edges. Fold them in half to make a calzone shape, pinch the edges to seal and then transfer the pizza pockets to a pizza peel, pizza stone or baking sheet, 2 inches apart. Bake until lightly browned on top, 10 minutes. Let cool slightly and serve with warm marinara sauce.
ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.
Provided by Chris Salicrup
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams
SAUSAGE & BROCCOLI PASTA
Liven up midweek pasta with a fiery sausage and chilli hit
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
- Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.
Nutrition Facts : Calories 738 calories, Fat 34 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.25 milligram of sodium
ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
- Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
- Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.
Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams
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- On a large sheet pan (at least 15x21 inches), toss together the sliced chicken sausage, frozen gnocchi, 1 tablespoon oil from the sun-dried tomatoes, and 1/2 of the seasoning mix. (See Note 1.) Toss until combined. Bake for 12 minutes at 425 degrees.
- Remove and flip the sausage and gnocchi using a metal spatula. To the other side of the pan, add the asparagus pieces, remaining 1 tablespoon oil from the sun-dried tomatoes, and remaining seasonings. Toss to combine. (I do this on the hot tray with tongs; you can toss everything in a bowl separately, but that uses more dishes.) Return to the oven for another 7-10 minutes or until asparagus is crisp-tender. Gnocchi and sausage should be crisp on the outside, soft and tender inside. Toss everything together. On the hot sheet pan, add the chopped sundried tomatoes. Taste for salt/pepper seasoning, remembering that the Parmesan cheese and pesto will add some saltiness.
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