Prep: 21 minutes; Cook: 17 minutes
Boiling the broccoli rabe with the pasta tones down the bitter flavor of this dark green, leafy vegetable. Hot sausage and crushed red pepper add a kick of heat that can be tempered by using sweet turkey Italian sausage and less red pepper.
Oxmoor House JUNE 2006
1. Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.
2. Bring 2 quarts water to a boil in a Dutch oven. Add pasta; cook 6 minutes. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.
3. While pasta and broccoli rabe cook, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Add broth and next 3 ingredients; bring to a boil. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated. Sprinkle with cheese; toss well.
Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to "little ears."
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