- 4
Ingredients
- 1 package (16 oz.) orecchiette pasta
- 1-lb. broccolini, stems trimmed and large
- leaves removed
- 4 Tbsp. Bertolli® Classico Olive Oil, divided
- 8 ounces bulk Italian sausage, removed from
- casings and crumbled
- 2 pinches red pepper flakes
- 3 cloves garlic, very finely chopped, divided
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 1/3 cup chicken broth
- 1/2 cup shaved Pecorino cheese
Preparation
Step 1
Fill 6-quart saucepot with water, add pinch of salt and pasta. Bring to a boil over high heat. Cook pasta 7 to 8 minutes or as package directs.
Cut broccolini in half and boil in separate saucepot, 3 to 4 minutes or until tender. Drain and coarsely chop; set aside.
Heat 2 tablespoons
in a deep, 12-inch skillet over medium-high heat. Add crumbled sausage and cook until lightly browned.
Stir in red pepper flakes, 2 to 3 cloves chopped garlic and chopped broccolini. Add white wine, salt and freshly ground black pepper. Bring to a boil over high heat and cook 5 minutes or until liquid is reduced by 1/3. Stir in orecchiette and heat through. Drizzle with remaining 2 tablespoons
. Add chicken broth and stir occasionally for 2 minutes.