Orechiette with Sausage, Beans, and Mascarpone
Kids really liked this one! I thought it was a little bland maybe hot sausage?
Kids really liked this one! I thought it was a little bland maybe hot sausage?
- Carbohydrate 4.223561767375 g
- Cholesterol 74.4242846875 mg
- Fat 16.273340437 g
- Fiber 0.76456250834465 g
- Protein 12.758944540375 g
- Saturated Fat 6.9653147778875 g
- Serving Size 1 1 Serving (220g)
- Sodium 430.8245942625 mg
- Sugar 3.45899925903035 g
- Trans Fat 2.0991134419875 g
- Calories 213 calories
Step-by-step
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.
- In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
- Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.
While a classic carbonara relies on cured pork and hard cheese, this skillet preparation trades dry pecorino for fresh mascarpone and cured meat for raw turkey sausage. Swapping canned cannellini beans for dried varieties significantly shortens your prep time, though canned beans require a thorough rinse under cold water to remove excess sodium and metallic canning liquid before they hit the pan. As the turkey sausage browns over medium-high heat in a heavy skillet, break the meat into precise half-inch crumbles using a wooden spatula to ensure even distribution. Preserved oregano can be substituted for fresh oregano leaves at a 1:3 ratio, though fresh herbs contribute vibrant color and pungent aromatics that dried leaves lack. Reserve a full 8-ounce cup of starchy pasta cooking water before draining the orecchiette; this liquid contains starches that emulsify the mascarpone into a cohesive coating rather than allowing the dairy to break into oily separation. Leftovers store safely in an airtight container in the refrigerator for up to three days, though cream-based sauces tend to thicken significantly upon chilling and require a splash of water during reheating over low heat to restore proper consistency.
