Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

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Photo: Jennifer Causey; Styling: Missie Neville Crawford
Yield:
Serves 4 (serving size: about 1 1/2 cups)
Vanessa Seder
November 2015
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 424
  • Fat 21g
  • Satfat 5.9g
  • Monofat 7.7g
  • Polyfat 5.8g
  • Protein 24g
  • Carbohydrate 37g
  • Fiber 2g
  • Cholesterol 57mg
  • Iron 3mg
  • Sodium 507mg
  • Calcium 83mg

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

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