Orichetti with Broccoli Rabe, Sausage & Roasted Garlic

Orecchiette with Broccoli Rabe and Italian Sausage

Orecchiette with Broccoli Rabe and Italian Sausage

Yield: 4-6 servings

  • 1 lb. Orecchiette pasta
  • 2 lb. Broccoli Rabe
  • 1 lb. Italian Sausage
  • 8 oz. Olive oil
  • 12 ea. Garlic Cloves, roasted
  • 6 oz. Parmesan Cheese, grated
  • 3 oz. Fresh Basil, chiffonade (sliced thin)
  • 1 oz. Fresh Parsley, chopped
  • Red Pepper Flakes, to taste
  • Salt and Pepper, to taste
  1. To roast garlic, peel and place in an ovenproof dish and coat with olive oil and season with salt. Place in a pre-heated 350-degree oven until for about 10 minutes, or until golden brown.
  2. Trim the ends from the broccoli rabe, and cut bunches in half. Place in a pot of salted boiling water and cook for about 3 minutes. Strain and shock by placing in ice water. Drain and reserve for final preparation.
  3. Place Italian sausage in a pan and cook in a 350-degree oven for about 15 minutes or until sausage reaches an internal temperature of 155 degrees. Take out of oven and let cool, slice into 1/4-inch thick rounds. Reserve for final preparation.
  4. In a large sauté pan, heat remaining oil, add garlic and cook for 1 minute. Add the broccoli rabe and sausage and cook until heated through. Season with salt, pepper and pepper flakes. Turn heat down to low and hold until pasta is cooked.
  5. Bring a large pot of salted water to a boil, cook pasta until al dente or desired doneness. Ladle about 1/3 cup of the pasta water into the sausage and broccoli rabe pan and than drain pasta.
  6. Toss pasta with the sausage and broccoli rabe. Add basil, parsley and grated cheese. Adjust seasoning and serve.
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