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
Cook Orecchiette
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
Sauté Broccoli Rabe
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant. Add the broccoli rabe and sauté for 3-5 minutes until tender. Season with salt and pepper.
Cook Sausage and Anchovies
In the same skillet, push the broccoli rabe to one side and add the remaining 2 tablespoons of olive oil. Add the Italian sausage and cook until browned, breaking it up with a spoon. Add the anchovy fillets and stir until they dissolve into the mixture.
Combine Pasta with Sauce
Add the drained orecchiette to the skillet with the sausage, anchovies, and broccoli rabe. Toss everything together, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with salt and pepper.
