Orecchiette With Chicken Sausage And Broccoli Rabe Recipes

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 CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

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.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Broccoli rabe: Roughly chop broccoli rabe, including the florets, leaves, and stems. Blanch in a large pot of salted boiling water, 2-3 minutes, then transfer with a slotted spoon to an ice bath for 2-3 minutes to stop the cooking. (Don't drain the water; keep it boiling to cook the pasta.) Remove broccoli rabe from ice bath and squeeze out excess water with your hands. Set aside.
• Sausage: Set a medium skillet over high heat and add olive oil. When the oil is warm, add the sausage, breaking it up with a wooden spoon. Cook until brown, 5 minutes. Meanwhile, thinly slice the garlic and add to the sausage. Stir and cook 1 more minute. Mix the broccoli rabe into the sausage and garlic. Add salt and pepper to taste, followed by chilies, and continue cooking 3-4 more minutes.
• Pasta: Put the orecchiette in the boiling water and cook about 2 minutes less than what the box advises (it will be al dente, says chef Mantuano, though not as chewy as other pasta shapes). Stir occasionally so the pasta doesn't clump.
• Sauce: Add chicken stock to the sausage mixture to deglaze the pan, scraping up the brown bits on the bottom. Turn off heat and set aside.
• Assembly: Reserve ½ cup pasta water, drain orecchiette, then return to the pot. Add sauce to the pot and stir. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. (Add pasta water bit by bit if the sauce seems too dry.) Taste for seasoning and adjust if necessary. Transfer to a platter or bowl. Garnish with Pecorino Romano and serve immediately, with more cheese at the table.

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.