Orecchiette with Sausage and Broccoli Rabe

Serves 1
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Directions

  1. 1Trim tough stems from broccoli rabe and roughly chop.
  2. 2Thinly slice the garlic cloves.
  3. 3Cook the orecchiette according to package directions.
  4. 4In a pan, cook the Italian sausage, using a spoon to break it up, until browned.
  5. 5Add the sliced garlic and red pepper flakes to the pan with the sausage.
  6. 6Add the broccoli rabe and cook until wilted.
  7. 7Deglaze the pan with white wine if using.
  8. 8Toss the cooked orecchiette into the pan with the sausage and broccoli rabe mixture.
  9. 9Finish by stirring in olive oil, lemon zest, lemon juice, and parmigiano reggiano if using, and season with salt and pepper to taste.

Ingredients

  • 1 lb orecchiette
  • 1 lb italian sausage, casings removed
  • 1 large bunch broccoli rabe, tough stems trimmed and roughly chopped
  • 1-2 anchovy fillet (optional)
  • 1-2 tsp anchovy paste (optional)
  • 4-5 clove garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 1 cup parmigiano reggiano, microplaned (optional)
  • 4 tbsp olive oil
  • 1/2 lemon lemon zest (optional)
  • 1-2 tsp lemon juice (optional)
  • salt (optional)
  • freshly cracked black pepper (optional)

Tips

  • Broccolini is a wonderful, less bitter substitute and my recommendation if you’re bitterness-sensitive.
  • Red pepper flakes can be adjusted to taste.
  • White wine is optional and not traditional.
  • Parmigiano Reggiano is optional and not traditional.
  • Lemon zest and juice are optional and not traditional; add to taste.

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