Rachael Rays Orecchiette With Crab Recipes

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ORECCHIETTE WITH CRAB



Orecchiette with Crab image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Salt
1 pound orecchiette
3 tablespoons extra-virgin olive oil
12 crimini mushrooms, thinly sliced
2 to 3 ribs celery from the heart with leafy tops, chopped
2 shallots, chopped
2 to 3 cloves garlic, chopped
1/2 pint grape tomatoes
Pepper
1 cup green peas
10 to 12 ounces lump crabmeat, picked through for shell pieces
A few dashes hot sauce
1/2 cup dry white wine
1 cup seafood stock, clam juice or chicken stock
1/4 to 1/3 cup cream, eyeball it
A handful fresh flat-leaf parsley, finely chopped
3 to 4 sprigs fresh tarragon, leaves chopped
Grated Pecorino Romano, optional

Steps:

  • Bring water to a boil and salt it liberally, drop in pasta and cook to al dente.
  • While pasta cooks, heat olive oil, 3 turns of the pan, over medium heat. Add mushrooms, celery, shallots and garlic, cook 4 to 5 minutes then add tomatoes, season with salt and pepper, raise heat to medium-high and cook tomatoes until they burst, 4 to 5 minutes. Stir in peas and crab, heat through 2 minutes then add hot sauce and wine, reduce wine a minute then stir in stock, heat 1 minute more then add cream - a turn of the pan, parsley, tarragon. Adjust seasonings. Drain pasta and toss with sauce, sprinkle with cheese to taste, optional.

ORECCHIETTE WITH BROCCOLI RABE, CHILIES AND LEMON



Orecchiette with Broccoli Rabe, Chilies and Lemon image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 bundles broccoli rabe, trimmed
Salt
1/4 cup EVOO
1 pound hot or sweet sausage
1 pound orecchiette, little ears pasta
4 large cloves garlic, sliced or chopped
1 teaspoon fennel pollen
1 teaspoon fennel seed
2 red Fresno or red finger peppers, seeded, halved and thinly sliced or 1 to 2 teaspoons red chile flakes
The zest and juice of 1 lemon
1 to 1 1/2 cups grated Pecorino Romano cheese

Steps:

  • Heat a few inches of water in deep skillet to boil; prepare an ice bath in large bowl. Add broccoli rabe and salt to boiling water and cook 3 minutes. Drain and transfer to ice water. Drain again and dry.
  • In a large skillet over medium-high heat, add a drizzle of oil and the sausage. Crumble and brown sausage. Remove with a slotted spoon to a paper towel-lined plate.
  • Heat a large pot of water to boil for pasta and salt water once boiling. Add pasta and cook 1 minute shy of al dente. Reserve 3/4 cup starchy water and drain pasta.
  • Meanwhile, chop broccoli rabe into bite-sized pieces. Heat EVOO, 4 turns of the pan, over medium heat, add broccoli rabe and a pinch of salt and toss. Add garlic, fennel pollen and seed, chili peppers and zest of 1 lemon and stir and toss a minute or two.
  • Add the pasta to broccoli rabe along with a couple of handfuls of pecorino cheese and lemon juice. Toss the pasta 1 minute and use starchy water if the pasta gets dry. Serve pasta in shallow bowls with or without sausage on top.

BROCCOLI RABE AND ORECCHIETTE



Broccoli Rabe and Orecchiette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 pound orecchiette, (little ear shaped pastas) cooked al dente
2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches
Salt
1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan
6 to 8 cloves garlic, finely chopped
1 full teaspoon red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Black pepper

Steps:

  • Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
  • Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

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