Quick Orecchiette With Broccoli Rabe And Sausage
This pasta dish with broccoli rabe and sweet Italian sausage is a hearty and flavorful meal perfect for a cozy night in. The tender broccoli rabe adds a slight bitterness that balances out the richness of the sausage, while the garlic, fennel seed, and red pepper flakes add layers of savory and spicy flavors to the dish. Tossed with orecchiette pasta, this recipe is a delicious and satisfying dinner option that is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 2 Tbs. salt
- 1 bunch broccoli rabe, about 1 1/2 lb., trimmed and roughly chopped
- 1/4 cup olive oil
- 3/4 lb. sweet Italian sausage, casings removed and meat crumbled
- 4 large garlic cloves, minced
- 1/2 tsp. ground fennel seed
- Pinch of red pepper flakes
- 1 lb. orecchiette, farfalle or other medium-size pasta
Instructions
- <b>Make the sauce</b>
- Bring a large pot of water to a boil over high heat. Add the salt and broccoli rabe to the boiling water. Cover and cook until nearly tender, 4 minutes. Using a skimmer or slotted spoon, transfer to a bowl and set aside. Return the water to a boil.
- In a large fry pan over medium heat, warm the oil. Add the sausage and saut&#233;, stirring occasionally, until browned, about 4 minutes. Drain off all but 4 Tbs. fat from the pan. Add the garlic, fennel seed and red pepper flakes and saut&#233; until the garlic is fragrant, about 2 minutes. Add the broccoli rabe and stir to combine.
- <b>Cook the pasta</b>
- Meanwhile, add the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
- Add the pasta to the sauce and stir to coat. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 4.
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