Orecchiette with Broccoli Rabe and Sausage
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Credit: From Jeff Nathan’s Family Suppers: More Than 125 Simple Kosher Recipes (Clarkson Potter, 2005)
The National Culinary Review, September 2015
From the Chef
“For dairy variation, omit sausage; serve pasta with freshly grated Parmesan cheese. For pareve variation, omit sausage and cheese.”
1 lb. orecchiette pasta
1/3 cup olive oil
12 garlic cloves, thinly sliced
½ t. hot red pepper flakes, or more, to taste
½ lb. veal, turkey or Polish sausage, cut on diagonal into ¼-inch-thick slices
1 lb. broccoli rabe, well-rinsed, coarsely chopped
1 t. dried oregano
1/3 cup + 1 T. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
1) Bring large pot of lightly salted water to a boil over high heat. Add pasta; cook until al dente, about 8 minutes.
2) In large skillet, combine olive oil, garlic and red pepper flakes. Cook over low heat, stirring often, just until garlic begins to brown, about 3 minutes. Add sausage; increase heat to medium. Cook, stirring occasionally, until sausage heats through, about 3 minutes more. Stir in broccoli rabe and oregano. Add ½ cup water; cover partially with lid. Cook, stirring occasionally, until broccoli rabe is barely tender, about 5 minutes. Stir in lemon juice; season with salt and pepper. Keep warm.
3) Drain pasta; return to pot. Add broccoli rabe/sausage; mix well. Serve hot.
Main Dish, Pasta, Poultry, The National Culinary Review
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