ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

By tulawdog

Ingredients

• 1 pound orecchiette
• 8 ounces hot italian sausage casings removed
• 6 cloves medium-large garlic minced or pressed through a garlic press (2 tablespoons)
• 1/2 teaspoons red pepper flakes hot
• 1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 1/2 inch lenghts
• 1/2 cup low-sodium chicken broth
• 1 tablespoon extra virgin olive oil
• 1/2 cup grated Parmesan cheese (about 1 ounce)

Preparation

Step 1

1. Bring 4 quarts water to a rolling boil in a large pot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain and return the pasta to the pot.

2. While the pasta is cooking, cook the sausage until browned in a large nonstick skillet over medium-high heat, breaking it into ½-inch pieces with a wooden spoon, about 3 minutes. Stir in the garlic, red pepper flakes, and ½ teaspoon salt. Cook, stirring constantly, until the garlic is fragrant and slightly toasted, about 1½ minutes. Add the broccoli rabe and chicken broth, cover, and cook until the broccoli rabe turns bright green, 2 minutes. Uncover and cook, stirring frequently, until most of the broth has evaporated and the broccoli rabe is tender, 2 to 3 minutes.

3. Add the sausage-rabe mixture, oil, and cheese to the pot with the pasta and toss to combine. Serve immediately.

Technique: Preparing Broccoli Rabe

1. The thick stalk ends of broccoli rabe should be trimmed and discarded. Use a sharp knife to cut off the thickest part (usually the bottom 2 inches) of each stalk.

2. Cut the remaining stalks and florets into bite-sized pieces about 11/2 inches long



If you prefer to use broccoli instead of broccoli rabe in this recipe, use 2 pounds broccoli cut into 1-inch florets and increase the cooking time by several minutes. If you prefer a less spicy dish, use sweet Italian sausage.