SAUSAGE***Orecchiette w/ Italian Sausage, Broccoli Rabe & Pangrattato

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04/09/17 - This was tasty enough but it's pretty fiddly and last-minute so it's not really worth it. Dan just tolerated it, I think. I'd rather have the rapini roasted as a side.

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  • 2

Ingredients

  • Pangrattato:
  • 1 tablespoon olive oil
  • 1 small garlic clove, minced
  • 1/4 cup panko
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh rosemary, minced
  • Few fine gratings fresh lemon zest
  • PASTA:
  • 6 ounces broccoli rabe, trimmed and cut into pieces
  • 1 teaspoon extra virgin olive oil, or more as needed
  • 1 teaspoon chopped garlic, or more to taste
  • 3 - 4 ounces sweet Italian sausage, removed from casings
  • Pinch red pepper flakes
  • 3 1/2 ounces orecchiette pasta
  • Salt & freshly ground black pepper, to taste
  • 20 grams freshly grated or shaved parmigiano reggiano

Preparation

Step 1

Pangrattato:

Heat olive oil in a medium skillet over medium heat. Once hot, add garlic and let sizzle for barely a minute, just until it begins to turn a pale golden color. Add breadcrumbs, salt, pepper, rosemary and lemon zest and reduce heat to low, cooking mixture slowly until all of the crumbs are an even golden color, about 5 minutes. Set aside.

Pasta:

Bring a pot of salted water to a rolling boil. Add broccoli rabe, and boil for 5 minutes or until tender.

Meanwhile, heat the oil in a skillet over medium-low heat. When hot, add the garlic and cook until it begins to sizzle, about a minute; add the sausage and red pepper flakes and continue cooking until nicely browned, 5 to 7 minutes.

Scoop the broccoli rabe out of the water with a slotted spoon and transfer it to the skillet. Cook over medium-high heat, adding some of the pasta water as needed to help soften the broccoli.

In the already-boiling water, cook the pasta according to package directions. When the pasta is just barely al dente, drain, reserving about a cup of the cooking water. Add the pasta to the skillet with the broccoli and sausage and a couple of tablespoons of the reserved cooking water as needed; toss until well combined. Season with salt and pepper and drizzle with a bit of good olive oil if required. Top with breadcrumbs and parmesan cheese, and serve.

Calories 453.8
Total Fat 21.3 g
Saturated Fat 8.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 12.7 g
Cholesterol 40.6 mg
Sodium 507.0 mg
Potassium 106.8 mg
Total Carbohydrate 47.8 g
Dietary Fiber 4.8 g
Sugars 2.7 g
Protein 18.5 g

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