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
Scale
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.
