WOW. This is probably one of my favourite pastas. Hands down!!! I REALLY wanted to eat two large bowls of this. It was so hard not to…but I’m thinking of that bikini bod. Seriously, I was eating this so fast that I just had to slow down!
I just love the simplicity of the dish and how fresh this tasted. The mild Italian sausage I picked up from St. Lawrence Market nicely complemented the broccoli rabe (which didn’t taste bitter at all). I topped the dish with lightly toasted breadcrumbs and parmigiano reggiano. The breadcrumbs added an amazing crunch and texture… man my mouth is watering just typing up this blog!! Make this ASAP!!
Orecchiette with Broccoli Rabe and Italian Sausage
1 pound orecchiette
1/4 cup olive oil
4 large garlic cloves, crushed
8 pieces broccoli rabe, florets and tender stems only
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 cup chicken stock or canned broth combined with pasta water
1/2 pound cooked sweet Italian sausage, crumbled or chopped (1 sausage per person)
2 teaspoons unsalted butter
1/2 cup freshly grated Grana Padano, or Parmigiano Reggiano
Splash of white wine
1.Cook the pasta in a large pot of boiling salted water until 5 mins before al dente. My dried orecchiette takes around 14 mins to be fully cooked.
2. In a large deep skillet, heat the oil. Add the garlic crushed red pepper and cook over moderately high heat until golden. Add the sausage and salt. Cook sausage with a bit of butter and then add in the rabe.
3. Stir in the chicken stock, as well as a bit of pasta water, and a splash of white wine and cook over high heat until the sauce reduces slightly, about 2 minutes.
3. Add the al dente pasta (has to be a few mins min to al dente) to the skillet and toss gently. Cook, and if needed add some more pasta water. Remove from stove. Sprinkle half of the cheese on top and toss again. Serve immediately, sprinkled with the remaining cheese.