Orecchiette With Sausage Meatballs, Broccoli Rabe, and Garlic

Five ingredients are all you need for this hearty pasta meal of Orecchiette With Sausage Meatballs, Broccoli Rabe, and Garlic. Link Italian sausage aids in the quick meatball preparation, while broccoli rabe provides an excellent source of vitamins A, C, and K.

Yield:

Makes 6 servings (serving size: about 2 cups)

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 405
Fat 8.7 g
Satfat 2.4 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 21 g
Carbohydrate 60 g
Fiber 5 g
Cholesterol 16 mg
Iron 4 mg
Sodium 555 mg
Calcium 90 mg

Ingredients

1 (1-pound) box orecchiette
1 bunch broccoli rabe, cut into 1-inch pieces
1 tablespoon olive oil
3 links Italian sausage (about 11 ounces)
2 garlic cloves, thinly sliced

Preparation

1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. Add broccoli rabe during last 2 minutes of cooking; drain pasta and broccoli rabe and return to pot.

2. While pasta cooks, heat oil in a large, heavy pot over medium heat. Pinch sausage from casing in 1-inch pieces and roll into balls with clean hands, placing meatballs directly in pot. Cook meatballs until browned and cooked through (8-10 minutes). Stir in garlic; cook until fragrant and toasted (2 minutes). Add pasta and broccoli rabe mixture, 1/4 teaspoon each salt and freshly ground pepper, and reserved pasta water; cook, tossing, until pasta is coated with a thin sauce (2 minutes). Divide among 6 bowls.

Note:

Caroline Wright,

April 2012