Orecchiette Sausage And Broccoli Rabe Recipes

Orecchiette With Broccoli Rabe and Sausage image

Provided by Epi Curious

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

1 cup chicken stock (or canned broth)
1 lb orecchiette
1/4 cup olive oil
3 garlic cloves, crushed (large)
1 1/2 lbs broccoli rabe, florets and tender stems only
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 lb sweet Italian sausage, cooked & crumbled
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

Bring the chicken stock to a boil.
Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3

Orecchiette, Sausage and Broccoli Rabe image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 heaping tablespoon sea salt
1 pound imported orecchiette pasta
1 1/2 pounds broccoli rabe, stems cleaned, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 fillets imported salted anchovies, cleaned
1 teaspoon crushed red pepper
12 ounces Italian sausage, casing removed
1/3 cup coarsely shredded ricotta salata

Steps:

Bring a large pot of water to a boil over high heat. Once the water has boiled, add the salt and the pasta, being sure to stir the pasta once added. Set the timer for half of the recommended cooking time. When the time is reached, add the rabe and continue to cook for the remaining recommended time. If al dente is desired, take 2 minutes off the total cooking time.
While the pasta is cooking, heat the olive oil in a large saute pan over medium heat.
Once the oil is shimmering, add the garlic, anchovies and crushed red pepper. Smash with the back of a wooden spoon to make a paste, and cook 1 minute, being sure not to burn the garlic. Add the sausage meat to the pan and break into small pieces. Cover the pan and adjust the heat to medium-low, being sure to stir frequently.
Drain the pasta and rabe, reserving 1 cup of water used to cook the pasta.
Add the pasta and rabe to the pan and cook an additional minute, adding pasta water to the sauce if the pan is dry, 1/4 cup at a time. Turn off the heat and add half of the cheese stirring to incorporate, saving the remaining cheese to add once the pasta has been plated.