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Orecchiette with broccoli rabe and sausage
Nb persons: 6
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| 1/4 cup | olive oil |
| 4 | garlic cloves, peeled and chopped |
| 1 pound italian sausage, a combination of hot and sweet according to your taste , cut into bite sized pieces | |
| 1 lb. | broccoli rabe, cooked ( see below) |
| 1 cup | broccoli rabe water, ( see below) |
| Salt | |
| pepper to taste | |
| 1 lb. | bag of Raos homemade or orecchiette pasta |
Freshly grated pecorino Romano cheese
Heat oil and stir in garlic in a large sauté pan over medium heat.add the sausages and sauté until meat is cooked and loses its raw look.
Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste. Raise heat and cook until sauce is hot. Meanwhile, cook Raos orecchiette in rapidly boiling salted water until al dente. Drain orecchiette.
Return drained pasta to the pot. Place over
Medium high heat and stir in 3/4 cup of broccoli rabe and sausage sauce.
Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with pecorino Romano cheese .
Broccoli rabe--- two bunches of broccoli rabe. Remove any tough outer or damaged leaves. Cut off the stems and tear the leaves into large pieces( about 3 to 4 inches. Ways in a sink filled with cold water. Shake off excess water. Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. Drain cooking water (reserve it if you are going to combine the broccoli rabe with pasta or are going to peep are Raos recipe requiring broccoli rabe water.) immediately place broccoli rabe in cold water to cover to stop the cooking process. When broccoli rabe is cool, drain well in a colander and pat dry. Cover with a damp cloth and refrigerate until ready to sauté or add past or sauces
Serves 4-6
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