I used to watch Giada all the time looking for recipes that my husband would like. I knew when I saw that this had sausage in it that he would love it. It’s really creamy and comforting. A perfect dish to the colder months. Oh, and the way the sauce pools in the little bowls to pasta…divine!

All you need is:

1 pound orechiette pasta
2 tablespoons olive oil
1/2 pound sausage, casing removed
1 small onion, chopped
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
1/2 cup mascarpone cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1

I am really big on buying local ingredients whenever possible. I have a thing about supporting my neighbors nearby. I have to admit, I didn’t think my husband would be happy at all about giving up his Jimmy Dean sausage. Well, I was wrong!!!! For the first time ever, we found a sausage that he finds to be far more superior from Gambrell’s Meats┬álocated in the upstate, Honea Path, SC! Hurray for local!

2

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.

3

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.

4

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.

5

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. Enjoy!

 

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