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ORECCHIETTE - SAUSAGE - Sausage and Broccoli Rabe
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| The Chew SIMPLE, SPECIAL SPECTACULAR SAUSAGE AND BROCCOLI RABE | |
| 1 pound | Hot Italian Sausage, (Whole Links) |
| 1 bunch | Broccoli Rabe, (Chopped and Blanched) |
| 2 Cloves | Garlic,, (Thinly Sliced) |
| 1 teaspoon | Chili Flakes |
| Extra Virgin Olive Oil | |
| Salt | |
| Freshly Ground Black Pepper | |
| Italian Bread (Sliced) For the Special | |
| 1 pound | Orecchiette Pasta, (Fresh) |
| 1/4 cup | Dried Currants |
| 1/4 cup | Parsley,, (Roughly Chopped) |
| 1/4 cup | Mint,, (Torn) |
| Caciocavallo (Freshly Grated, To Serve) For the Spectacular | |
| 1 cup | Fresh Ricotta,, (Strained) |
| 1/2 cup | Caciocavallo, (Freshly Grated) |
| 1/2 | Lemon,, (zested) |
| Drizzle Vincotto (To Serve) | |
| Kosher Salt | |
For the Simple:
Heat a large sauté pan over medium-high heat. Drizzle about a tablespoon of Olive Oil in the hot pan and add the Sausages. Cook for 6-8 minutes until browned on both sides. Remove from pan and set aside until cool enough to handle. Slice the Sausage lengthwise and open like a book. Place the Sausage flat-side down onto the hot sauté pan and sear until golden brown, about 2 minutes. Remove from pan and cut in half again.
In the same sauté pan add the Chili Flakes then add in the Broccoli Rabe and season with Salt and Pepper. Sauté for 2 minutes. Then add the sliced Garlic to the side of the pan and cook for 2 more minutes. Toss to combine.
Meanwhile, preheat grill over medium-high heat. Drizzle Bread with Olive Oil on both sides. Place on the grill until charred on both sides. Remove from grill and serve with browned Sausage and sautéed Broccoli Rabe.
For the Special:
Bring a large pot of salted water to a boil. Drop in the fresh Orecchiette and cook for 3-4 minutes, until al dente.
Chop the browned Sausage and add to the sauté pan with the Broccoli Rabe. Stir in the Currants and add a ladle of the pasta water to create a sauce.
When the Orecchiette has finished cooking, add it to the sauté pan and toss to combine. Cook for a minute more and stir in the fresh herbs before serving.
Serve with freshly grated Caciocavallo Cheese.
For the Spectacular:
Combine Ricotta, Caciocavallo, Lemon Zest and a pinch of Salt in a small bowl. Dollop on top of pasta and drizzle with a small amount of Vincotto to serve.
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