Orecchiette With Fraboni’s Sausage & Rapini Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons of coarse kosher salt. Add 1 lb orecchiette and cook until just shy of al dente (about 8–10 minutes depending on package; reserve 1 cup pasta cooking water before draining). Drain pasta and set aside, keeping it hot.

Roast garlic

Preheat oven to 400°F (200°C). Slice the tops off 2 heads of garlic to expose cloves, drizzle with 1 teaspoon olive oil, wrap tightly in foil and roast on a baking sheet until soft and caramelized, about 35–40 minutes. Let cool slightly, then squeeze roasted garlic cloves into a small bowl and mash to a paste.

Make garlic cream

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons extra-virgin olive oil. Add the mashed roasted garlic and cook 1 minute until fragrant (do not brown). Pour in 1 cup heavy cream and 1 cup vegetable or chicken stock and bring to a gentle simmer. Reduce heat to low and simmer 5–7 minutes to slightly thicken, stirring occasionally.

Finish cream sauce

Stir in 1 cup grated Pecorino Romano (or Parmigiano), 1 teaspoon fresh lemon juice, and 2 tablespoons brandy. If using brandy, tilt pan slightly and carefully ignite with a long lighter to flambé for a few seconds to burn off alcohol (optional) or simply simmer 1–2 minutes. Taste and season with 1/2 teaspoon coarse ground black pepper and additional salt if needed. Keep sauce warm on lowest heat, thin with reserved pasta water (1–3 tablespoons at a time) if too thick.

Cook sausage

While pasta water heats, heat a large wide skillet over medium-high. Add 1 tablespoon olive oil. Add 1 lb Fraboni's hot Italian sausage (removed from casings) and break up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Remove excess fat from skillet if there is more than about 1 tablespoon, leaving browned bits in pan. Transfer cooked sausage to a bowl and keep warm.

Blanch rapini

Using the pot of boiling pasta water (after adding pasta or before, if you prefer), blanch the trimmed and cut rapini (1 lb) for 1–2 minutes until bright green and slightly tender. Transfer rapini to an ice bath to stop cooking, then drain and squeeze out excess water. Alternatively, you can add rapini to the pasta pot for the last 2 minutes of cooking and then drain together.

Sauté rapini with aromatics

In the skillet used for sausage, lower heat to medium and add remaining 1 tablespoon olive oil. Add 1 teaspoon red pepper flakes and 1 teaspoon black pepper; toast for 15–20 seconds. Add the blanched rapini and sauté 2–4 minutes until tender and any water has evaporated. Season with 1 teaspoon salt. Return the cooked sausage to the pan, stir to combine and warm through for 1–2 minutes. If mixture seems dry, add 2 tablespoons white wine or stock and let reduce 1 minute.

Combine with cream

Pour the roasted garlic cream sauce into the skillet with the sausage and rapini over low heat. Stir to combine, then add the cooked orecchiette. Toss gently to coat, adding reserved pasta water 1–2 tablespoons at a time to achieve a silky sauce that clings to the pasta (use up to 1/2 cup if needed). Adjust seasoning with salt and pepper.

Finish with brandy and cheese

Just before serving, stir in an additional splash of brandy (if desired, up to 1 tablespoon) and 1/4 cup extra grated cheese to enrich the sauce. Add 1 teaspoon fresh lemon juice to brighten flavors. Toss once more and remove from heat.

Divide the orecchiette with sausage and rapini among 4 warm plates or bowls (serves 4). Drizzle a teaspoon of extra-virgin olive oil over each portion, sprinkle with chopped fresh parsley and extra grated cheese. Grind a little more coarse black pepper on top. Serve immediately.