Orecchiette With Broccoli Rabe and Sausage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Lidia's Italian Table: Italian American Favorites by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means little ears ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce. Ingredients:
1 cup chicken stock (or canned broth) |
1 lb orecchiette |
1/4 cup olive oil |
3 garlic cloves, crushed (large) |
1 1/2 lbs broccoli rabe, florets and tender stems only |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/2 lb sweet italian sausage, cooked & crumbled |
2 teaspoons unsalted butter |
1/2 cup parmigiano-reggiano cheese, freshly grated |
Directions:
1. Bring the chicken stock to a boil.
2. Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
3. 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.
4. 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.
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