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Recipe: Orecchiette with Sausage & Spinach

Recipe: Orecchiette with Sausage & Spinach

Ingredients

1 lb Orecchiette, cooked to package directions
1 lb ground sausage (breakfast, sweet Italian or Andouille)
1 tbsp olive oil
½ chopped red onion, chopped
3 garlic cloves, minced
4 cups baby spinach
1 tsp freshly squeezed lemon juice
splash dry white wine
salt and freshly ground black pepper to taste
3 oz high quality crumbled feta (I prefer sheep feta for it’s deep, tangy flavor)

Directions

Cook the pasta to package directions in plenty of salted water. Drain and return the pasta back to the cooking pot, set on the counter.

While the pasta is cooking make the sauce. Heat a 10 inch cast iron skillet over medium-high heat. Add the ground sausage and break apart with a wooden spoon. Cook until no pink remains, about 7-10 minutes. With a slotted spoon, transfer the sausage to a bowl.

Reduce the heat to medium and add the olive oil and onions to the skillet. No need to rinse the skillet, leave a small amount of sausage grease in the pan to enhance the flavor of the onions. Cook the onions for about 5 minutes, until fragrant and translucent. Add the garlic at the last 30 seconds of cooking the onion. Add the spinach, wine and lemon juice to the skillet. Cook a few minutes until the spinach is wilted. Transfer the sausage back into the skillet. Cook until all is hot, season to taste with salt and pepper.

Transfer the sausage mixture into the pasta and toss to combine. Transfer to a large serving dish and top with crumbled feta cheese.

~ Marla Meridith

Recipe: Southwest Shrimp and Chorizo Pasta

Recipe: Southwest Shrimp and Chorizo Pasta

Ingredients

1 lb cleaned and deveined shrimp, 45 count
8 oz linguini
8 oz ground chorizo sausage
2 tbsp unsalted butter
4 cloves garlic, minced
2 cups 1/2 each yellow, red & orange bell peppers, diced
olive oil
chopped chives

Directions

Cook pasta to package directions. Rinse & toss with olive oil.

Cook chorizo in a large saucepan until cooked through, chop it up with a spatula. Remove Chorizo from pan.
Leave chorizo oil in pan, melt butter. Add peppers & garlic, Saute over medium high heat until softened, slightly browned & fragrant about 5 minutes.

Toss shrimp with southwest seasoning. Add shrimp to pan. Cook another 5 minutes. Add chorizo & stir. Add pasta into pan. Toss well & serve hot. Top with chives.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

Ingredients

Directions

~ Marla Meridith

Biscuits and Sausage Gravy

Ingredients

Directions

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Recipe: Orecchiette with Sausage, Mushrooms & Spinach

In under 30 minutes you can have this easy, gourmet Orecchiette with Sausage, Mushrooms & Spinach recipe on the table.

4 servings

1 lb ground Italian sausage (mild or hot)
1 medium onion, chopped
3 cloves garlic, minced
8 ounces uncooked Orecchiette pasta
1/2 cup vegetable broth
1/2 cup half & half
splash of dry white wine
8 ounces Baby Bella mushrooms, sliced thin
5 cups baby spinach
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh basil
–serve with
grated Parmesan or Pecorino Romano Cheese
more chopped fresh basil
chopped fresh Italian parsley
hot pepper flakes

Heat a 12 inch cast iron skillet over medium high heat. Sauté the sausage, breaking up with a wooden spoon until cooked through.
Remove the sausage from the pan, place in a bowl. Set aside.
While the sausage is cooking, cook the pasta to package directions. Drain, toss with some olive oil and set aside.
Keeping the oil from the sausage in the pan, reduce the heat to medium and sauté the onion and garlic for about 5 minutes until fragrant. Season with the salt and pepper. Reduce the heat to medium-low add the broth, half & half and wine. Bring the temperature back up to medium and bring the sauce to a simmer. Add the mushrooms and baby spinach to the skillet. Cook for about 5 minutes until the sauce thickens a bit and the mushrooms and spinach are softened. Mix to make sure everything cooks evenly.
Mix the sausage back into the pan. Mix in the cooked Orecchiette pasta. Serve hot with grated cheese, fresh basil, parsley and hot pepper flakes if desired.

~ Marla Meridith

Biscuits and Sausage Gravy

Bring delicious Southern cooking into your own home with these delicious homemade biscuits and sausage gravy! It’s a savory meal that doesn’t take long at all to throw together.  Once you can master the recipe at home, there’s no need to wait until your next trip to a Diner to get your fill.

8 servings

–Buttermilk Drop Biscuits
See My Recipe for: Perfect Buttermilk Drop Biscuits
–Sausage Gravy
olive oil
1 shallot, minced
1 pound your favorite breakfast sausage, hot or mild
1/3 cup unbleached all-purpose flour
3 to 4 cups whole milk, more to thin out if needed
1/2 tsp Kosher salt
pinch of nutmeg
2 tsp freshly ground black pepper, more to taste
chopped fresh parsley

Bake the biscuits according to this recipe: https://newmm2019.wpengine.com/recipe/perfect-buttermilk-drop-biscuits/
For the sausage gravy: In a 12 inch cast iron skillet, heat a splash of olive oil over medium heat. Add the shallots and cook for 3 minutes until fragrant and softened. Remove the casings from the sausage and break into small pieces. Add the sausage to the skillet with the shallots and brown over medium high heat until cooked through and no longer pink.
Reduce the heat to medium-low and add half of the flour to coat the sausage, combine well. Add the the other have and stir. Pour in the milk, starting with 3 cups and adding to thin out as the gravy thickens. Cook the gravy for 10-12 minutes until it is nice, thick and creamy, adding more milk as needed. Season with the salt, pepper and nutmeg. Taste and adjust any seasoning. Top with fresh parsley and serve immediately with warmed biscuits.

~ Marla Meridith