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Thursday, July 19, 2012

Orecchiette with Escarole, Beans and Italian Veal Sausage




I love escarole and beans.  I also love pasta.
My kosher butcher carries veal, beef and turkey sausage in all styles.  For this recipe I used a sweet, Italian veal sausage.  It's a simple recipe, perfect for a simple dinner with a simply dressed green salad.
If you don't keep kosher, by all means, use a traditional Italian sweet or hot sausage.


Orecchiette with Escarole, Beans and Italian Veal Sausage

Makes 6 to 8 servings

1 pound orecchiette pasta, cooked al dente
1 tablespoon olive oil
1/2 cup chopped onion
6 cloves garlic, thinly sliced
1/2 pound sweet, Italian veal sausage, sliced (If you prefer, use a hot, Italian sausage.)
1/2 teaspoon dried oregano
1 cup chicken stock
1 head of escarole, cut into pieces, about 8 cups
1- 12 ounce can cannelini beans, drained and rinsed well
1/4 teaspoon red pepper flakes, or to taste
salt and pepper to taste

Heat the oil in a large skillet.  Add the onion and saute until soft, about 5 minutes.  Add the garlic and saute for about one minute.  Add the salt and pepper to taste.  Add the sausage and saute until cooked through, about 8 minutes.  Add the chicken stock and beans to the pan, then add the escarole and cook until wilted.
Finally, add the red pepper flakes and the orecchiette.  Gently toss until well combined.
Serve with a crusty Italian bread.

B'tayavon!

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