Orecchiette With Broccoli Rabe And Sausage Recipes

BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE

Steps:

• Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
• Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
• Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
• Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
• Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
• Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
• Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
• Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

ORECCHIETTE PASTA WITH BROCCOLI RABE, SAUSAGE, AND PECORINO CHEESE

Steps:

• Bring 4 to 6 quarts of water to a boil in a large pot.
• Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks; cut into 1 1/2-inch sections.
• Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.
• Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes; stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.
• Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.
• Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.
• Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese; mix well. Top with remaining bread crumbs.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut broccoli rabe in quarters.
• Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
• Blanch for about 1 1/2 - 2 minutes, drain and set aside in a colander.
• Re-fill pot with water and salt for the pasta and bring back to a boil.
• Add pasta and cook according to package directions for al dente.
• In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks.
• When completely cooked through set aside in a dish or a bowl.
• Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden (don't burn).
• Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
• Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
• Add chicken broth, parmesan cheese and red pepper flakes if using.
• Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
• Remove from heat and add to a large pasta dish or divide equally between 6 pasta bowls. Serve with additional grated cheese if you desire.

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
• Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
• In a large skillet, heat the oil over medium heat.
• Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
• Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
• Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
• Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE RECIPE

Steps:

• Remove the sausage from the casing and crumble into small pieces.
• Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
• Bring a large pot of liberally salted water to a boil.
• In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
• Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
• Drop the broccoli rabe into to the pot of boiling water.
• At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
• Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
• Add the sausage back into the pan and toss to combine. Remove pan from the heat.
• Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
• Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
• Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE

Steps:

• Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
• Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
• Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

ONE POT ORECCHIETTE WITH SAUSAGE AND BROCCOLINI

Steps:

• Add the sausage (1 lb.) and onions to a large, deep skillet, pot, or Dutch Oven with a lid (make sure it's big enough to add the pasta in later!). Cook over medium high heat until the sausage has browned and the onions have softened, breaking up the sausage with a wooden spoon as it cooks, about 5 minutes.
• Turn the heat down to medium and add the minced garlic (2 cloves) and crushed red pepper (1/4 teaspoon) if using. Sauté for 1-2 minutes, until garlic is fragrant. If you find that some of the sausage has stuck to the bottom of the pan, add 2-4 tablespoons of water, chicken broth, or white wine to the skillet, using a wooden spoon to help dislodge any stuck-on bits.
• Add chicken broth (2.5 cups) and bring to a boil. Add the pasta, along with 1/2 teaspoon kosher salt (if using water, use 1 full teaspoon, and if using a chicken broth with lots of sodium, omit entirely).
• Stir, turn heat down to low, cover, and simmer for 12 minutes (at this point, the pasta won't be entirely cooked yet). Add the broccoli, stir, cover, and simmer for another 3-5 minutes, until pasta is fully cooked and broccoli has softened and turned a bright green. (If it seems a little "soupy" but the pasta is fully cooked, I recommend letting it sit uncovered for 5-10 minutes to allow it to cool, thicken, and the steam to evaporate a bit.)
• Serve with fresh grated parmesan cheese, chopped parsley, fresh cracked black pepper, and a little more crushed red pepper if desired.

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

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.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Over high heat, bring a large pot of salted water to a rolling boil.
• Add the broccoli rabe. Return to a boil and cook for an additional 3 minutes or until the stalks are tender.
• With a slotted spoon, remove from boiling water and place in a colander to drain. Gently squeeze out excess moisture. Coarsely chop into 1-inch bite-sized pieces. Set aside.
• In the same large pot of boiling water, slowly add 1 pound of orecchiette pasta and stir continuously for one minute. Cook according to package directions until almost al dente.
• While the pasta is cooking, heat 1 tablespoon of olive oil in a very large saucepan, over medium-high heat. Swirl to coat the entire pan.
• Add the chopped shallots and saute until beginning to soften about 2-3 minutes. Stir often.
• Add ½ pound of crumbled Italian sausage (spicy or sweet). With a wooden spoon, break up the meat into small pieces, about ¼- ½ inch pieces, until lightly browned. This should take about 5 minutes. If necessary, adjust the heat.
• Add the chopped garlic and ¼ teaspoon of red pepper flakes (or to taste) and sauté for 30-45 seconds.
• Add the white wine and deglaze the pan.
• Lower heat to medium-low and add the cooked chopped broccoli rabe. Combine properly together. If too dry, add a little of the pasta water. Adjust seasonings.
• At this time, the pasta should be almost al dente. Reserve a cup of the pasta water. Drain and add to the saucepan. Combine gently together.
• Turn the heat off. Add a little of the hot pasta water and the grated cheese and toss to combine.
• Toss and shake the pan back and forth for 1-2 minutes, until a sauce forms.
• If necessary, adjust the consistency of the sauce with the rest of the cooking liquid.
• Taste and adjust seasonings with salt and pepper.
• Plate and garnish with more grated cheese, if desired.
• Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.