Thursday, December 2, 2010
Mascarpone Orecchiette with Sausage & Beans
I had to laugh when I read that quote above. How many times have I planned a meal or what to order at a restaurant due to the Kid factor…too many times! Ha, I promise myself right now to reduce this number, unless that is the scream factor crosses a certain decibel level – that might equal a big time cave on mommies part. That and hugs, I am a complete sucker for hugs….and smooches….and unwarranted I love you's
And the list goes on…and on
Delightfully borrowed from a very very favorite blog of mine Stirring The Pot
1 pound Orecchiette pasta
2 tablespoons olive oil
1.25 pound turkey sausage, casing removed (1 package)
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese (I used the full container)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1/2 Marsala wine
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. Deglaze the pan with about 1/2 cup Marsala wine and add the garlic. 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 on a cold blustery night…light a fire…pour some wine….and don’t listen to the kid whine!