Learn how to make this delicious orechette sausage with broccoli rabe and pasta recipe!
1716 per serving
- 2 pounds broccoli rabe
- 1 pounds sweet Italian sausage
- 5 tablespoons extra-virgin olive oil
- 3 large garlic cloves, crushed
- salt and pepper
- 1 teaspoons crushed red pepper flakes
- 1 cup chicken stock
- pecorino romano cheese, freshly grated
- 1 pounds orecchiette
Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove the large tough leaves, leaving just tender leaves and flower buds. Peel the thick, lower part of the stems. Cut the stems into 1 1/2 to 2-inch lengths. Wash the broccoli thoroughly and dry it well, preferably in a salad spinner. In a large skillet heat the olive oil over medium-high heat. Add the sausage and cook until the sausage is no longer pink, about 5 minutes. Remove the sausage and set aside on a cutting board. When cooled, slice the sausage on a bias.
To the skillet, add the crushed garlic and crushed red pepper. Meanwhile, bring 6 quarts of salted water to a boil. Toss in the broccoli rabe and cook for 1 minute. Remove and place in an ice bath. Add in the orecchetiie and cook according to package directions. Pat dry the broccoli and toss in with the garlic and crushed pepper. Add in the chicken stock, season with salt and pepper, and cook for 5 minutes. Reserve cup of pasta water and add pasta, reserved water, and Italian sauage to saut pan. Pour ingredients into a large bowl and grate the cheese on top. Serve immediately.