You can use either mild or spicy Italian sausage (pork is traditional but chicken sausage is fine), but the star of the show is the peppery broccoli rabe. This Orecchiette with Sausage and Broccoli Rabe is a boldly flavored pasta recipe that takes just 35 minutes start-to-finish. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6. Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. 2 large garlic cloves, thinly slicedDirections. 2 bunches broccoli rabe (2 1/2 pounds total), thick stems trimmed and peeled. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes. Over medium heat, drizzle olive oil in a large skillet.For the pasta: Coat a large saute pan with olive oil and bring to medium-high heat. Drain and squeeze in order to remove as much of the liquid as possible.

Cook broccoli rabe in a large pot of salted boiling water until tender for approximately 5-7 minutes. Trim the stems, anywhere from 1-2 inches. Deep-Dish Pizza with Italian Sausage and Broccoli.Instructions. 5 Best Ice Makers, According to Food Network Kitchen. You can definitely substitute the broccoli rabe with broccolini as well!Comfort Food Recipes. $16.95.This super easy pasta dish comes together in 30 minutes, and with the addition of veggies and turkey sausage, it's a well-balanced meal that makes great leftovers the next day. white wine sauce and plated with steamed spinach. In a large nonstick frying pan, heat 1/4 cup of the oil over. In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Why its the best: 'The dish was first created in 1907. What sauce does it go best with: Alfredo Parmigiano Reggiano and 'Triple Butter' Lumache. Stir in pasta till everything is well combined.Chef, Lucciola. Add broccoli rabe, reserved pasta water, parmesan, salt and pepper. Add sausage, break it up with a large spoon, and cook till it is fully browned.

You really want to try th.In a large skillet heat olive oil over medium high heat. Allow to sit for 5 minutes before serving.Rossella and Nonna Romana are giving an Italian-American twist to a traditional recipe from Puglia: Orecchiette with Broccoli Rabe. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Add the reserved pasta water to thin the sauce slightly.ĭollop the ricotta cheese mixture evenly over the top. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the olive oil and sausage to the pan. Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Drain well, reserving 1/2 cup pasta water. Season well with salt and cook the rigatoni for 5 minutes. Set aside.įor the pasta: Bring a large pot of water to boil. For the topping: Add the ricotta, basil, and salt to a small bowl.

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