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Orecchiette With Broccoli Rabe and Sausage

 

Orecchiette is Italian for “little ears.” They look like little bowls.  This pasta dish is made with broccoli rabe but regular broccoli can be used.  I like to add some hot sausage as well as sweet to give it a little kick but you can do whatever you like.  If you can’t find the  orecchiette use pasta shells instead.

1 lb Orecchiette pasta
3 sweet sausages
3 hot sausages
1 bunch broccoli rabe - cut the ends off and roughly chop
3 cloves garlic roughly chopped
1 chicken bouillon cube

Heat some olive oil in a skillet with a cover and add the chopped garlic. Sautee for 1-2 minutes than add the broccoli rabe.  Cook until soft on medium heat.  Put the bouillon cube into ½ cup hot water to dissolve then add to the broccoli rabe and cover for about 10 minutes until the broccoli rabe is soft.  Take the cover off  and let all the liquid boil off.  

Take the skins off of the sausage and crumble them into a skillet.  Cook until browned and done, about 3-4 minutes.

Bring a pot of water to a boil.  Add a little salt if you want.  Add the pasta and cook until al dente( or soft if you like.)

Before you drain the pasta save about ½ cup of the liquid.  Drain the pasta and put it into a large bowl.  Add the broccoli rabe and the sausage.  If it seems too dry add a little of the pasta water you reserved.  Sprinkle with parmesan cheese and black pepper.

Wine Pairing:

Serve with: Pinot Grigio, Pinot  Gris, Albarino, or dry Rosé.



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