I had really high hopes for this recipe, but I have to say that I found the broccoli rabe to be pretty bitter, so it didn't really meld with the other ingredients. As it's the first time I've cooked with broccoli rabe, I may have had a not-so-good bunch, but I don't have anything to compare it to. I might make this recipe again, but substitute broccoli or some less bitter green...
Orecchiette with Sausage and Broccoli Rabe
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- Calories: 365
- Calories from fat: 23%
- Protein: 21g
- Fat: 10g
- Saturated fat: 2.6g
- Carbohydrate: 48g
- Fiber: 4.7g
- Sodium: 483mg
- Cholesterol: 17mg
- 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
- 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.
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.
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