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Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Yield

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

Warming winter flavors unite to create this simple and elegant weeknight dish.

Ingredients

  • 6 ounces uncooked orecchiette pasta
  • 5 teaspoons olive oil, divided
  • 1/4 cup finely chopped walnuts
  • 8 ounces sweet turkey Italian sausage, casings removed
  • 3 garlic cloves, minced
  • 1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
  • 1 tablespoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon crushed red pepper
  • 3 ounces goat cheese, crumbled (about 3/4 cup)

Nutrition Information

  • calories 424
  • fat 21 g
  • satfat 5.9 g
  • monofat 7.7 g
  • polyfat 5.8 g
  • protein 24 g
  • carbohydrate 37 g
  • fiber 2 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 507 mg
  • calcium 83 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Reserve 1 cup cooking liquid; drain.

  2. While pasta cooks, heat 1 teaspoon oil in a skillet over medium-high heat. Add walnuts; cook 2 minutes, stirring occasionally. Transfer walnuts to a plate.

  3. Add remaining 4 teaspoons oil and sausage to pan; cook 6 minutes, stirring to crumble sausage. Add garlic, broccoli rabe, and 1/2 cup reserved pasta water; cook 2 minutes, stirring occasionally and scraping pan to loosen browned bits.

  4. Add pasta, remaining 1/2 cup pasta water, walnuts, rind, juice, and red pepper to pan; toss to combine. Sprinkle with cheese. Serve immediately.