Orecchiette Recipe
Italian sausage, rapini, Calabrian chili oil, parmigiano
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Ingredients
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Pasta
Vegetables
Meat
Condiments
Cheese
Seasoning
Method
Cooking the Pasta
- 1
Boil Water and Cook Orecchiette
In a large pot, bring salted water to a boil. Add orecchiette pasta and cook according to package instructions until al dente, typically about 10-12 minutes. Reserve about 1 cup of pasta cooking water, then drain the pasta.
Preparing the Rapini
- 2
Blanch the Rapini
While the pasta cooks, bring a separate pot of salted water to a boil. Add the rapini and blanch for about 2-3 minutes until tender but still bright green. Drain and rinse under cold water to stop cooking. Set aside.
Cooking the Sausage
- 3
Cook the Italian Sausage
In a large skillet over medium heat, add the Italian sausage. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
Combining Ingredients
- 4
Combine Everything
Add the blanched rapini to the skillet with the sausage. Stir in the Calabrian chili oil and cook for an additional 2 minutes. Add the cooked orecchiette and toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached. Season with salt and black pepper to taste.
Serving
- 5
Plate and Garnish
Serve the pasta hot, topped with grated Parmigiano-Reggiano cheese. Drizzle with extra Calabrian chili oil if desired.
