Orecchiette Con Cime Di Rapa Recipe
Broccoli Rabe, Local Sausage, Garlic, EVOO, Pecorino Romano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set aside.
- 2
Prepare the Broccoli Rabe
While the pasta is cooking, wash the broccoli rabe and trim the ends. Blanch in boiling water for 2-3 minutes until bright green, then drain and immediately transfer to an ice bath to stop the cooking process. Once cooled, chop into smaller pieces.
- 3
Cook the Sausage
In a large skillet over medium heat, add the extra virgin olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute. Then, add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 4
Combine Ingredients
Add the blanched broccoli rabe to the skillet with the sausage and garlic. Stir to combine and cook for an additional 2-3 minutes. Add the cooked orecchiette pasta and toss everything together, adding reserved pasta water as needed to create a light sauce.
- 5
Finish and Serve
Remove from heat and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste. Serve immediately, garnished with additional cheese if desired.
