Today we’re going to make a dish originally from the south of Italy, exactly from the region of Puglia.
Orecchiette with broccoli rabe and sausage.
It’s one of the top sellers in every restaurant I had work in the U.S, so why don’t share with all of you my personal recipe?
Exists different versions of this pasta. Some people like to use anchovies instead of sausages, others people prefer to keep it classic, using only broccoli rabe chili flakes and garlic.
Like other recipes, I have posted ( take a look at my Spaghetti al Pomodoro, )when we make simple Italian recipes like that, we have to keep in mind, that the quality of the ingredients is crucial.
So, if you don’t know where to buy authentic Italian ingredients,Eataly has basically everything you need to have in your pantry to prepare real Italian food. https://www.eataly.com/us_en/extra-virgin-olive-oil-vinegar/extra-virgin-olive-oil
What I’m doing today is just what I like most, but you can play around with the ingredients switching the broccoli for kale or spinach. The most important thing is to have fun and make delicious food for you and your family.
Orecchiette broccoli rabe & sausage
- 1 lb orecchiette pasta
- 5 tbsp olive oil
- 1 lb sweet or spicy sausage
- 8 cloves garlic
- 1 lb broccoli rabe
- 1/2 tsp salt
- 1 chili fresno
- 1/2 cup grated pecorino romano cheese
- Prepare a pot, filled with water and bring to boil
- Add olive oil to the pan, and crumble the sausages into it
- When the sausages are crispy, add the chopped broccoli rabe to the pan.
- Slice the garlic and the chili and add to the pan with the broccoli and sausage.
- Stir occassionall, and cook until the garlic is golden brown and everything is well combined.
- When the water is boiling, add salt and the pasta. Cook the pasta following the instructions in the package.
- Drain the pasta directly into the pan, add a bit of pasta water and continue to toss until the pasta looks glossy and well emulsified.
- Plate and grate some Pecorino romano cheese on top. Buon appetito