Orecchiette With Fresh Sausage

By Stina

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

Details

Servings 4
Adapted from whereflavorcomesfrom.com

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.