Orechiette with sausage, beans and mascarpone

  • 500g orechiette pasta
  • 30ml olive oil
  • 250g turkey sausage, casing removed
  • 1 small onion, chopped
  • 450g tinned cannellini beans, drained and rinsed
  • 2 tbsps chopped fresh oregano leaves
  • 100g mascarpone cheese
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
1) 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 250ml of the cooking liquid.

2) In a large, heavy frying pan 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.

3) Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the 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.

4) Stir until coated and serve.

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