Orecchiette and Chicken Sausage in a Garlic Wine Sauce
Orecchiette and Chicken Sausage in a Garlic Wine Sauce is a delicious quick and easy weeknight meals that can be on your table in less than 20 minutes.
Servings: 6
Calories: 495kcal
Ingredients
- 1 pound Orecchiette pasta
(can use gluten free option too) - Water
to boil pasta - 1 tablespoon Salt
(for boiling pasta) - 2 tablespoon Olive oil
(we used Mie Radici's Nocellara Organic Reserve EVOO) - 1 pound Ground Italian chicken sausage
casings removed (can also use Italian pork sausage mild or hot) - 1 Onion
peeled, cut in half and sliced - 3 cloves Garlic
peeled and sliced - 1 teaspoon Italian Seasoning
(we used Mie Radici Sicilian Spice Blend) - 1.5 cups Broccoli
chopped - ½ cup White wine
dry - ½ cup Chicken broth
gluten free - ½ teaspoon Red pepper flakes
or per desired heat level - 2 tablespoon Lemon juice
- Salt and pepper
to taste - ¼ cup Parmesan cheese optional garnish (if dairy sensitive can use nutritional yeast as a sprinkle on top)
Instructions
- In a large pot bring water and salt to a boil. Add Orecchiette noodles and cook according to package instructions but remove a little before aldente as the noodles will cook again in the pan with the additions. (We cooked our noodles for around 11 minutes for regular orecchiette noodles but only for 5 minutes using gluten free orecchiette.) Drain, set aside.
- In the meantime, add a little olive oil to a large frying pan and your chicken sausage. Cook for for about 7 minutes or until no longer pink. Add onion, garlic, red pepper flakes and Italian seasoning and sauté until aromatic. Remove sausage from pan and set aside to keep warm. DO NOT WASH PAN.
- Add white wine and chicken broth to the pan and scrape the bottom of the pan to remove all the delicious bits of sausage. Add your chopped broccoli, cover and Cook for about 2 minutes or until the broccoli is fork tender and bright green. Remove the lid add your “Almost Aldente” Orecchiette pasta, salt and pepper to taste and parmesan cheese and toss for about 2-3 minutes or until the liquid has reduced slightly and pasta is creamy. Drizzle a little fresh lemon juice and EVOO to serve and toss.
- Garnish with parmesan if desired and enjoy.
Notes
Feel free to use regular or gluten-free orecchiette pasta for this recipe. We used Italian chicken sausage removed from the casing for this recipe, but you can use mild or hot Italian pork sausage.
If you have a dairy sensitivity, exchange parmesan cheese with nutritional yeast for a delicious topping. Feel free to add vegetables of choice instead of broccoli.
You most certainly can use any pasta/noodle shape you have on hand, just boil according to instructions.
Use leftovers within 3 days or freeze for later. If you do not want to use white wine in the recipe, exchange with chicken broth or pasta water.
Nutrition
Serving: 1g | Calories: 495kcal | Carbohydrates: 65g | Protein: 24g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 2020mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 333IU | Vitamin C: 48mg | Calcium: 106mg | Iron: 9mg