Orecchiette with Sausage and Broccoli Rabe

Orecchiette with Sausage and Broccoli Rabe Recipe
Photo: Annabelle Breakey

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 365
Caloriesfromfat 23 %
Protein 21 g
Fat 10 g
Satfat 2.6 g
Carbohydrate 48 g
Fiber 4.7 g
Sodium 483 mg
Cholesterol 17 mg

Ingredients

8 ounces orecchiette pasta
8 ounces Italian-style sausages, casings removed
1 tablespoon olive oil
1 shallot, chopped
1 garlic clove, minced
3 tablespoons sherry vinegar
1 bunch broccoli rabe, ends trimmed, chopped
About 1/4 tsp. kosher salt
1/2 teaspoon pepper
Parmesan cheese

Preparation

1. Cook pasta as package directs. Meanwhile, in a large frying pan over medium-high heat, brown sausages in oil, stirring to break up, about 5 minutes. Add shallot and garlic and cook until fragrant, about 1 minute. Pour in vinegar and scrape pan to loosen browned bits. Add broccoli rabe, sprinkle with 1/4 tsp. salt and the pepper, and cook, covered, until bright green and tender-crisp, about 2 minutes.

2. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot along with sausage mixture. Add a little reserved water if pasta seems dry. Season with salt to taste and serve with parmesan.

Note: Nutritional analysis is per serving.

Note:

Use hot Italian sausages for a bit of kick, or stick with mild sausages and serve red chile flakes on the side so people can sprinkle on exactly as much as they want.

Laura Chun Urquiaga, San Francisco,

October 2011
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