Prep 10 mins
Cook 15 mins
Another one from Giada off of Food Network. I love this recipe because its light in fat and calories, yet rich, savory, and satisfying. I like to use hot turkey sausage to give it some zing. This is a very simple recipe, with a huge payoff. Enjoy!!
- 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 mascarpone cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.
T D F!!!! This is so good my world has been rocked to the core! So simple to throw together and extremely tasty! I used only 1/2 # of pasta but all the other ingredients as listed. I prefer using hot Italian sausage and it was not spicy because the mascarpone tamed any heat, so don't be afraid to try it. I used 1 teaspoon of dried oregano instead of fresh, worked perfectly. Be sure to use the orecchietta pasta because truly nothing compares. Thank you for posting.
Excellent! I added about a teaspoon of kosher flake salt at the very end. It was a hearty meal, full of flavor, and I can't wait to make it again. The orecchiette is a very substantial pasta, so substituting sea shells in place of it is not advised for those that can't find it. Rotini or rigatoni might work...something thick and beefy. Great recipe!
Loved this recipe! I actually added some fresh garlic with the onions and some parmasean at the end. And I used venison sausage instead of turkey sausage. this is a new stape in our house for sure!