Orecchiette Recipe
stewed tomatoes, rapini, cannellini beans, mild italian pork sausage – vegan or gf upon request.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Orecchiette
In a large pot of salted boiling water, cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Sausage
In a large skillet, heat olive oil over medium heat. Add the mild Italian pork sausage (or vegan sausage) and cook until browned, breaking it apart with a spoon.
- 3
Add Garlic and Flavors
Add minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant.
- 4
Incorporate Tomatoes and Beans
Pour in the stewed tomatoes and cannellini beans. Stir and let simmer for about 5 minutes.
- 5
Prepare the Rapini
While the sauce simmers, rinse the rapini and trim the ends. Blanch in boiling water for 2 minutes, then drain and chop.
- 6
Combine Ingredients
Add the blanched rapini to the skillet and stir to combine. Season with salt and black pepper to taste.
- 7
Combine with Pasta
Add the cooked orecchiette to the skillet with the sauce. Toss everything together until well combined and heated through.
- 8
Serve
Serve hot, garnished with additional red pepper flakes if desired.
