Orichetti with Broccoli Rabe, Sausage & Roasted Garlic
Orecchiette with Broccoli Rabe and Italian Sausage
Yield: 4-6 servings
- 1 lb. Orecchiette pasta
- 2 lb. Broccoli Rabe
- 1 lb. Italian Sausage
- 8 oz. Olive oil
- 12 ea. Garlic Cloves, roasted
- 6 oz. Parmesan Cheese, grated
- 3 oz. Fresh Basil, chiffonade (sliced thin)
- 1 oz. Fresh Parsley, chopped
- Red Pepper Flakes, to taste
- Salt and Pepper, to taste
- To roast garlic, peel and place in an ovenproof dish and coat with olive oil and season with salt. Place in a pre-heated 350-degree oven until for about 10 minutes, or until golden brown.
- Trim the ends from the broccoli rabe, and cut bunches in half. Place in a pot of salted boiling water and cook for about 3 minutes. Strain and shock by placing in ice water. Drain and reserve for final preparation.
- Place Italian sausage in a pan and cook in a 350-degree oven for about 15 minutes or until sausage reaches an internal temperature of 155 degrees. Take out of oven and let cool, slice into 1/4-inch thick rounds. Reserve for final preparation.
- In a large sauté pan, heat remaining oil, add garlic and cook for 1 minute. Add the broccoli rabe and sausage and cook until heated through. Season with salt, pepper and pepper flakes. Turn heat down to low and hold until pasta is cooked.
- Bring a large pot of salted water to a boil, cook pasta until al dente or desired doneness. Ladle about 1/3 cup of the pasta water into the sausage and broccoli rabe pan and than drain pasta.
- Toss pasta with the sausage and broccoli rabe. Add basil, parsley and grated cheese. Adjust seasoning and serve.
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