Orechiette with Sausage, Beans and Mascarpone

Posted on December 12, 2011 by

As this yummy meal only takes 25 minutes from start to finish, you can make it after the game. While you make it, you can think about how wonderful it was that we beat Boston.

1 pound orechiette (lttle ears) pasta

2 tablespoons olive oil

1/2 pound turkey or italian sausage, casings removed

1 small onion, chopped

1 (15 oz) can cannellini beans, rinsed and drained

2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano

1/2 cup mascarpone cheese

1 teaspoon salt

1/2 teaspoon ground black pepper

Bring a large pot of water to boil over high heat. Add 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 size 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, scraping up brown bits from the bottom of the pan. Add mascarpone cheese and stir until it dissolves into a light sauce. Add salt pepper and hot pasta. Stir until coated and serve.


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