Orecchiette Alla Barese Recipe
orecchiette pasta with broccoli rabe, air-dried sheep milk ricotta, anchovy and italian sausage
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broccoli Rabe
Blanch the broccoli rabe in boiling salted water for 2-3 minutes until tender, then drain and set aside.
- 2
Cook the Sausage
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- 3
- 4
Combine Ingredients
Add the blanched broccoli rabe to the skillet, along with the red pepper flakes. Stir to combine all the ingredients and cook for another 2 minutes.
- 5
Cook the Orecchiette
Meanwhile, cook the orecchiette pasta in a large pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 6
Mix Everything Together
Add the cooked orecchiette to the skillet with the sausage and broccoli rabe mixture. Toss everything together, adding reserved pasta water as needed to create a sauce.
- 7
Serve
Remove from heat, season with salt and black pepper to taste. Serve hot, topped with crumbled air-dried sheep milk ricotta.
