Description
A super simple, super simple pasta with hearty sausage and white beans, a creamy sauce made from mascarpone cheese and pasta water, and a shower of fresh herbs and Parmesan cheese!
Ingredients
Scale
- 1 pound orecchiette pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 garlic clove, minced
- 1 pound Italian sausage, casings removed if necessary
- 6 ounces (3/4 cup) mascarpone cheese, at room temperature
- One 15-ounce can cannellini beans, drained and rinsed
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons chopped fresh flat-leaf parsley
- Parmesan cheese, for serving
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil over high heat. Season generously with salt and cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil; when hot, add the minced shallots. Season with salt and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the sausage; cook for 8 to 10 minutes, until golden-brown and cooked through. Remove from the heat. Add the mascarpone cheese, stirring to melt. Add a splash of pasta water to thin the sauce slightly. Add the drained beans, and gently toss to combine. Add the drained pasta, again gently stirring to combine. Take care not to break up the beans (you may want to use a rubber spatula). If the sauce is too thick, thin with more pasta water until it reaches your desired consistency. Add the oregano and parsley and salt and pepper to taste. Serve with freshly grated Parmesan cheese.
Notes
Inspiration: Orecchiette with Sausage, Beans and Mascarpone on foodnetwork.com
- Category: Pasta, Pork