Orecchiette with Broccoli Rabe & Spicy Sausage
June 26, 2008
I LOVE pasta and this is an all time favorite of mine! I found this recipe from the San Francisco Chronicle’s Wednesday food section (again) back in October of 2006. After sourcing it through www.sfgate.com/, I learned that this dish was not only an all time favorite at the “Last supper Club” in San Francisco, it was also rated one of the top recipes for 2004. Unfortunately it seems the “Last Supper Club” is closed.
Broccoli Rabe commonly known in the United States as Broccoli Raab is best fall through winter, the vegetables gentle bitterness is balanced by sweet hot Italian sausages and salty pecorino cheese. And as for the orecchiette (“little ears”), they are sturdy and perfect for holding the luscious sauce. Please enjoy!
For more recipes using broccoli rabe click here.
- 3 tablespoons salt
- 3 bunches broccoli rabe, about 1 1/2 pounds, coarsely chopped
- 10 ounces orecchiette (preferably Rustichella brand)
- 3 hot Italian sausage links, about 1 pound
- 2 tablespoons olive oil
- 1 cup chicken stock
- 1 1/2 ounces finely grated Pecorino Romano
- 1/2 lemon
- 1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)
Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or u
ntil soft. Remove with a slotted spoon and set aside.
Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
Split the sausages lengthwise down the middle and remove from their casings.
Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn’t stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to overcook it.
Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.
Serves 4-6
Related posts:
- Spicy Noodle Pasta Salad
- Orecchiette with Sauteed Chicken Breasts and Salsa di Parmigiano
- Pasta with Italian Sausage, Spinach and Mushrooms
