If you are looking for a hearty dish that wraps you in warmth and bold flavors, then you absolutely must try this Spicy Paccheri with Sausage & Greens: Cozy Winter Delight Recipe. It’s the perfect bowl of comfort on a chilly evening, showcasing tender paccheri pasta swimming in a luscious sauce with spicy Italian sausage, vibrant greens, and a beautiful crunch from roasted hazelnuts. Each bite bursts with layers of savory, spicy, and fresh herbal notes that make this recipe not just a meal but a celebration of winter’s best flavors.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to creating this standout dish. Each component plays an essential role, from the spicy sausage bringing boldness to the fresh greens adding brightness, and the roasted hazelnuts contributing a delightful texture and nutty aroma.
- 12 ounces Paccheri Pasta: Large tube-shaped pasta that holds the rich sauce beautifully; rigatoni works well too.
- 2 cups Starchy Pasta Water: Adds silkiness to the sauce and helps it cling perfectly to the pasta.
- 4 tablespoons Olive Oil: Use extra virgin for depth and fruity notes.
- 1 pound Italian Sausage: Choose sweet or mild for balanced spice and richness.
- 2 pieces Red Fresno Chile Peppers: Provide a pleasant heat and fresh pepper flavor; diced jalapeños can substitute.
- 3 cloves Garlic: Fresh garlic packs punch and aroma; garlic powder is a decent backup.
- 1 cup White Wine: Adds acidity and complexity; vegetable broth is a great non-alcoholic option.
- 2 tablespoons Butter: Offers creaminess and rounds out the flavors; olive oil is a lighter alternative.
- 1 cup Pecorino Romano Cheese: A tangy, salty finish; Parmesan works if needed.
- 2 cups Green Chard: Adds earthiness and color; spinach is a good swap.
- 1 tablespoon Fresh Rosemary: When fried crispy, it adds an irresistible aromatic crunch.
- ½ cup Roasted Hazelnuts: Toasted for nuttiness and texture; pine nuts can be used instead.
How to Make Spicy Paccheri with Sausage & Greens: Cozy Winter Delight Recipe
Step 1: Prepare Your Hazelnuts and Rosemary
Start by preheating your oven to 400°F (200°C). Spread the hazelnuts on a baking sheet and roast them for about 8 to 10 minutes until they turn a beautiful golden brown. Once cooled, chop them coarsely to preserve some delightful crunch. While the oven is hot, heat the olive oil in a large pot over medium heat and gently fry the fresh rosemary until it crisps up—this step unlocks an aromatic flavor that will elevate the whole dish. Drain the rosemary on paper towels and set aside for garnishing later.
Step 2: Brown the Sausage
In the same pot where you fried the rosemary, add the Italian sausage. Break it apart with a wooden spoon and fry over medium heat until it’s fully cooked and nicely browned. This caramelization is where rich, meaty flavors develop deeply, setting the tone for the spicy sauce.
Step 3: Cook the Paccheri Pasta
Bring a large pot of boiling salted water to a rolling boil and add your paccheri. Cook for 2 minutes less than the package suggests to keep the pasta slightly firm since it will continue cooking in the sauce. Reserve 2 cups of the starchy cooking water before draining, which you will use to marry the sauce and pasta beautifully.
Step 4: Build the Sauce
To the browned sausage, add the minced garlic and diced red Fresno chiles. Cook for about a minute more until the mixture is fragrant and full of promise. Then, pour in the white wine and stir in the reserved starchy pasta water. Bring everything to a boil and reduce to a simmer, letting the flavors intensify and the sauce thicken for about 3 to 4 minutes.
Step 5: Combine Pasta, Greens, and Sauce
Drain the pasta and return it to the pot with the sauce. Toss in the chopped green chard and butter, stirring until the greens wilt gently and the butter melts into a velvety finish. Slowly incorporate the grated pecorino Romano cheese, stirring continuously to create a creamy, slightly tangy coating on every tube of paccheri. Taste and adjust seasoning with salt as needed.
Step 6: Final Touches and Plating
Dish out the pasta onto warmed plates, and sprinkle generously with the roasted hazelnuts and crispy fried rosemary leaves. For an extra layer of richness, consider drizzling a little extra virgin olive oil on top—it’s like the crowning jewel of this cozy winter creation.
How to Serve Spicy Paccheri with Sausage & Greens: Cozy Winter Delight Recipe
Garnishes
The key garnishes are the roasted hazelnuts and crispy rosemary you prepared earlier. They add crunch, earthiness, and an herbal kick that contrast perfectly with the tender pasta and spicy sausage. A light drizzle of extra virgin olive oil right before serving brings all the textures and flavors together in a beautiful harmony.
Side Dishes
This dish is hearty enough to stand alone, but if you want to complement it, consider a simple mixed green salad with a tangy vinaigrette to balance the richness, or some crusty artisan bread to mop up every luscious bite of sauce. A glass of your favorite white wine pairs wonderfully here too.
Creative Ways to Present
For a fun twist, serve this in individual shallow bowls to showcase all the textures, or pile the pasta high on rustic wooden platters for a communal, family-style meal. You could also top it with a sprinkle of fresh herbs like parsley or basil for an extra splash of color and freshness that surprises the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, but the hazelnuts and crispy rosemary garnish are best added fresh when reheating to keep their texture intact.
Freezing
Freezing this dish is possible but not ideal due to the leafy greens and cheese. If you decide to freeze it, omit the greens and garnishes before freezing in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of water or broth to restore the saucy consistency. Avoid microwaving if you want to maintain the best texture. Add the toasted hazelnuts and rosemary garnish fresh after reheating for that perfect finishing touch.
FAQs
Can I use other pasta instead of paccheri?
Absolutely! Rigatoni is the best substitute due to its similar tube shape that holds sauce well, but penne or even rigatoni can work in a pinch.
How spicy is this recipe?
This recipe has a pleasant kick from the Fresno chilies or jalapeños. If you prefer it milder, reduce the amount of chiles or remove the seeds before dicing.
Can I make it vegetarian or vegan?
Yes, swap the sausage for a plant-based alternative and use vegetable broth instead of wine. Replace butter and cheese with vegan versions for a fully vegan dish.
What can I use if I don’t have starchy pasta water?
Starchy pasta water is ideal because it helps the sauce emulsify and cling to the pasta, but if unavailable, you can use a bit of hot vegetable broth or just plain warm water with a pinch of salt.
Is it okay to prepare this recipe ahead of time for a dinner party?
You can prepare most components ahead, like roasting nuts and frying rosemary, but combine the pasta with the sauce just before serving to preserve texture and flavor. This approach keeps the dish fresh and impressive.
Final Thoughts
This Spicy Paccheri with Sausage & Greens: Cozy Winter Delight Recipe is truly a treasure for any winter night craving something warm, bold, and satisfying. It’s a fantastic way to bring family and friends together, with each bite offering comfort and excitement all at once. I can’t recommend it enough—give it a try and watch it become your new seasonal favorite!
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Spicy Paccheri with Sausage & Greens: Cozy Winter Delight Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Spicy Paccheri with Sausage & Greens recipe is a perfect cozy winter meal, combining hearty Italian sausage, tender paccheri pasta, vibrant greens, and a spicy kick from Fresno chile peppers. Enhanced with aromatic rosemary, roasted hazelnuts, and a touch of creamy Pecorino Romano cheese, this dish offers comforting flavors with texture variety, ideal for a satisfying family dinner.
Ingredients
Pasta & Sauce
- 12 ounces Paccheri Pasta (Rigatoni can be used as a substitute)
- 2 cups Starchy Pasta Water
- 4 tablespoons Extra Virgin Olive Oil
- 1 pound Italian Sausage (sweet or mild)
- 2 pieces Red Fresno Chile Peppers (or diced jalapeños)
- 3 cloves Garlic (fresh preferred)
- 1 cup White Wine (or vegetable broth for non-alcoholic version)
- 2 tablespoons Butter (or olive oil for lighter sauce)
- 1 cup Pecorino Romano Cheese (or Parmesan)
- 2 cups Green Chard (or spinach)
Garnish
- 1 tablespoon Fresh Rosemary (fried until crispy)
- ½ cup Roasted Hazelnuts (or toasted pine nuts)
Instructions
- Preparation: Preheat the oven to 400°F (200°C) and roast the hazelnuts for 8-10 minutes until golden. Let them cool, then chop coarsely.
- Fry Rosemary: Heat olive oil in a large pot over medium heat. Fry fresh rosemary until crispy, then drain on paper towels and set aside.
- Brown Sausage: In the same pot, brown the Italian sausage, breaking it apart until fully cooked and browned throughout.
- Cook Pasta: Boil salted water and cook paccheri pasta for 2 minutes less than the package instructions to keep it al dente. Reserve 2 cups of starchy pasta water before draining the pasta.
- Add Aromatics: Add minced garlic and diced red Fresno chiles to the browned sausage. Cook for about 1 minute until fragrant.
- Simmer Sauce: Pour in the white wine and starchy pasta water. Bring to a boil, then reduce heat and let simmer for 3-4 minutes to create a flavorful sauce.
- Combine Pasta & Greens: Drain the pasta and add it to the sauce in the pot. Stir in chopped green chard and butter, cooking until the greens wilt and the butter melts completely.
- Add Cheese & Seasoning: Gradually mix in grated Pecorino Romano cheese. Taste and adjust seasoning with salt as needed to balance flavors.
- Plate & Garnish: Serve the pasta on plates and garnish generously with chopped roasted hazelnuts and the crispy fried rosemary for added texture and aroma.
- Optional Drizzle: Drizzle extra virgin olive oil over the plated dish for an extra layer of rich flavor if desired.
Notes
- Substitute rigatoni if paccheri is unavailable.
- For a non-alcoholic version, replace white wine with vegetable broth.
- Use olive oil instead of butter for a lighter sauce.
- Spinach can replace green chard if preferred.
- Adjust the level of spiciness by using jalapeños instead of Fresno chiles.
- To get crispy rosemary, fry until golden and drain properly to avoid sogginess.
- Reserve pasta water before draining to help create a silky sauce.
- Use freshly grated Pecorino Romano for best flavor.
