Pasta Alla Barese Recipe
penne 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
Wash the broccoli rabe and cut off the tough ends. Blanch in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 3
Cook the Sausage
In a large skillet over medium heat, add olive oil. Remove the casing from the Italian sausage and crumble the meat into the skillet. Cook until browned and cooked through, about 5-7 minutes.
- 4
- 5
Combine Ingredients
Add the blanched broccoli rabe to the skillet. Stir in the cooked penne pasta, red pepper flakes, and enough reserved pasta water to create a sauce. Toss everything together and season with salt and black pepper to taste.
- 6
Finish with Ricotta
Remove from heat and gently fold in the air-dried sheep milk ricotta. Serve immediately, garnished with additional ricotta if desired.
