Orecchiette with Sausage & Chard

This is a variation of one of my favorite Italian restaurant dishes, orecchiette with sausage and broccoli rabe. It was fast to prepare and really full-flavored- incorporating anchovies, freshly ground fennel seeds, and lots of garlic. Great.

This recipe was adapted from 177milkstreet.com, contributed by Jeanne Maguire. I substituted jarred fire-roasted red peppers and brine for Peppadew peppers. I used a combination of sweet and hot Italian sausage as well.

Yield: Serves 4 to 6

• 12 ounces orecchiette pasta
• coarse salt
• 2 T extra-virgin olive oil, divided
• 1 pound (about 6) sweet or hot Italian sausage, casings removed (I used 2/3 sweet (4) and 1/3 hot sausage (2))
• 3 anchovy fillets, minced
• 2 tsp fennel seeds, ground
• 1/4 cup finely chopped mild Peppadew peppers or fire-roasted red peppers, plus 1 T brine (I used Trader Joe’s)
• 8 to 10 large garlic cloves, thinly sliced
• 1 pound Swiss chard, stems and leaves separated
• 3/4 cup chicken broth or stock, divided
• 3 T freshly grated Parmigiano-Reggiano, plus more for serving

1. Remove the stems from the chard leaves and cut into 1/2-inch pieces. Soak in a bowl of water, drain, and set aside.
2. Cut the leaves into 3-inch wide ribbons; wash and drain. Set aside.
3. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
4. Drain, return to the pot and toss with 1 tablespoon of oil. Set aside.
5. Meanwhile, in a 12-inch skillet (with a lid available) over medium-high, heat the remaining 1 tablespoon oil until shimmering. (I used a large enameled cast iron pan.)
6. Add the sausage and cook, breaking it into small chunks, until well browned, 6 to 8 minutes. Remove from pan and place on a paper towel-lined plate. Discard all but 1 T of the drippings from the pan.
7. Add the anchovies, ground fennel seed, and peppers to the skillet and cook over medium, stirring constantly, for 30 seconds or until fragrant.
8. Stir in the garlic and chard stems, then cook until the garlic is aromatic, about 30 seconds.
9. Add 1/4 cup of the stock and cook, scraping up any browned bits, until most of the liquid evaporates, 1 to 2 minutes.
10. Stir in the chard leaves and the remaining 1/2 cup broth. Cover, reduce to medium-low and cook until the leaves are wilted, about 2 to 4 minutes.
11. Scrape the chard mixture into the pot with the pasta. (I added the pasta to the pot with the chard instead!)
12. Add the sausage and 1/2 teaspoon salt and stir over medium-low until the pasta is heated through, about 1 minute.
13. Gradually stir in the Parmesan, then the Peppadew or roasted red pepper brine.
14. Taste and season with salt. Serve sprinkled with more Parmesan.

One-Skillet Hot Sausage and Napa Cabbage Stir-Fry

This was a crowd-pleasing dish to make with my beautiful CSA Napa cabbage. As suggested in the original recipe, we ate it in flour tortillas but it would also be delicious served over rice. It was reminiscent of one of our family favorites, Thai One-Pot.

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I modified the proportions, used scallions instead of chives, and wilted all of the Napa cabbage.

Yield: Serves 4 to 6

• 1 1-inch piece ginger, peeled, finely grated
• 6 garlic cloves, finely grated
• 16 to 18 ounces hot Italian sausages, casings removed (I used 6 sausages)
• 2 tablespoons (or more) vegetable oil
• 8 ounces shiitake mushrooms, thinly sliced
• 6 to 10 cups very thinly sliced Napa cabbage, divided (I used 1/2 of a large head)
• 2 to 3 tablespoons seasoned rice vinegar
• 2 to 3 tablespoons soy sauce
• 1/3 cup thinly sliced scallions or chives
• 1 teaspoon toasted sesame oil
• 2 teaspoons sesame seeds
• 8 large flour tortillas or mu-shu wraps, warmed (I used Trader Joe’s handmade flour tortillas)
• hoisin sauce and Sriracha, for serving, as desired

1. Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
2. Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron (I used a 14″ stainless skillet), over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
3. Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
4. Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. (I incorporated all of the cabbage, a handful at a time.)
5. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
6. Remove skillet from heat and incorporate sausage and remaining cabbage (if reserved) into stir-fry.
7. Drizzle with sesame oil and sprinkle with scallions/chives and sesame seeds.
8. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

One-Pan Pork Sausage Meatballs with Green Lentils

I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.

Yield: Serves 6

• 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
• 4 large carrots, diced
• 1 T extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
• 1 egg
• 3 cups chicken stock
• 1 1/2 cups green or brown lentils
• 4 to 8 garlic cloves, thinly sliced
• 1 fresh rosemary sprig
• 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
• 1/2 cup fresh parsley leaves, plus more for serving

1. Heat the oven to 425°, preferably on convection.
2. In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
3. Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
4. Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
5. Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
6. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
7. Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
8. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
9. Garnish with additional parsley leaves and fennel fronds, if desired.

Pasta with Sausage, Basil, & Mustard

Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂

This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉

The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!

Yield: Serves 4 to 6

• 1 pound penne, rigatoni or medium shells
• 1 tablespoon extra-virgin olive oil
• 4 hot Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 4 sweet Italian sausages, meat removed from casings and crumbled (about 3/4 pound)
• 3/4 cup dry white wine
• 3/4 cup heavy cream
• 3 tablespoons grainy mustard
• pinch of crushed red pepper
• 1 cup thinly sliced basil

1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Pork Sausage & Broccoli in Hard-Cider Sauce

The hard-cider sauce caught my eye in this dish– it was FABULOUS!! I had received broccoli in my CSA share the day I found this recipe, so I made it right away. This recipe was adapted from Food and Wine, contributed by Jack Riebel. I used a giant Honey Crisp apple, rustic bread, and fresh Italian pork sausages. Hot sausages would be great too.

• Total Time: 1 hour 30 minutes
• Yield: Serves 4

• 1 chipotle chile in adobo, stemmed and seeded
• 2 Granny Smith or Honey Crisp apples, halved and cored, plus 1/2 apple cut into matchsticks, for garnish (optional)
• 2 ounces rye or rustic bread, crusts removed and bread torn into bite-size pieces (1 cup)
• 1/2 cup hard cider
• 1/4 cup apple cider vinegar
• 2 tablespoons light brown sugar
• Kosher salt
• Four 4-ounce smoked pork sausages, sweet or hot Italian pork sausages, or cheddar wursts
• 1 tablespoon extra-virgin olive oil
• 1 pound (or more) broccoli, cut into 1-inch florets
• 1 tablespoon Dijon mustard
• 1/2 teaspoon caraway seeds

1. Preheat the oven to 325°. Bake the cored and halved apples cut side down on a rimmed baking sheet for 30 minutes, until tender. Let cool. Scoop the apple pulp into a food processor and discard the skins. Stem, seed and chop the chipotle; add it to the food processor and puree. Add additional adobo sauce to taste.
2. Meanwhile, spread the bread in a pie plate or baking sheet and bake the pieces for about 10 minutes, until golden.
3. In a saucepan, boil the hard cider with the vinegar, sugar and apple puree. Simmer, stirring, until reduced to 3/4 cup, 10 minutes. Remove from the heat and season with salt.
4. Light a grill or broiler. Cook the sausages, turning, until lightly charred on both sides and cooked through, 12 minutes. Transfer to a plate and tent with foil.
5. In a skillet, heat the oil until shimmering. Add the broccoli and season with salt. Cover and cook until browned, 2 minutes. Stir in the mustard, caraway, cider sauce and 1/2 cup of water and bring to a boil. Remove from the heat, season with salt. Serve the sausages with the broccoli and sauce, garnishing with the bread crumbs and apple matchsticks, if desired.