Best 2 Orecchiette Pasta With Broccoli Rabe Sausage And Pecorino Cheese Recipes
Orecchiette, a beloved ear-shaped pasta from Puglia, Italy, takes center stage in this delightful dish, accompanied by the earthy flavors of broccoli rabe, savory sausage, and the nutty complexity of Pecorino cheese. The combination of textures and flavors in this dish is simply irresistible: the tender yet firm orecchiette, the slightly bitter broccoli rabe, the succulent sausage, and the sharp, salty Pecorino create a symphony of taste that will tantalize your palate.
This recipe provides step-by-step instructions for preparing this delectable dish. You'll learn how to cook the orecchiette perfectly al dente, sauté the broccoli rabe until it's tender yet still retains its vibrant green color, and brown the sausage until it's crispy and flavorful. The finishing touch is a generous sprinkling of grated Pecorino cheese, adding a salty, nutty dimension that ties all the elements together.
Whether you're a seasoned home cook or just starting your culinary journey, this orecchiette pasta recipe is sure to impress. It's a versatile dish that can be enjoyed as a hearty lunch or a comforting dinner, and it's sure to become a favorite in your kitchen. So gather your ingredients, put on your apron, and let's embark on a culinary journey to Puglia with this mouthwatering orecchiette pasta with broccoli rabe, sausage, and Pecorino cheese.
ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE
A hearty, flavorful Italian dish made with the most basic ingredients: Sausage. Pasta. Greens. Cheese.
Provided by Tony Mantuano
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Broccoli rabe: Roughly chop broccoli rabe, including the florets, leaves, and stems. Blanch in a large pot of salted boiling water, 2-3 minutes, then transfer with a slotted spoon to an ice bath for 2-3 minutes to stop the cooking. (Don't drain the water; keep it boiling to cook the pasta.) Remove broccoli rabe from ice bath and squeeze out excess water with your hands. Set aside.
- Sausage: Set a medium skillet over high heat and add olive oil. When the oil is warm, add the sausage, breaking it up with a wooden spoon. Cook until brown, 5 minutes. Meanwhile, thinly slice the garlic and add to the sausage. Stir and cook 1 more minute. Mix the broccoli rabe into the sausage and garlic. Add salt and pepper to taste, followed by chilies, and continue cooking 3-4 more minutes.
- Pasta: Put the orecchiette in the boiling water and cook about 2 minutes less than what the box advises (it will be al dente, says chef Mantuano, though not as chewy as other pasta shapes). Stir occasionally so the pasta doesn't clump.
- Sauce: Add chicken stock to the sausage mixture to deglaze the pan, scraping up the brown bits on the bottom. Turn off heat and set aside.
- Assembly: Reserve ½ cup pasta water, drain orecchiette, then return to the pot. Add sauce to the pot and stir. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. (Add pasta water bit by bit if the sauce seems too dry.) Taste for seasoning and adjust if necessary. Transfer to a platter or bowl. Garnish with Pecorino Romano and serve immediately, with more cheese at the table.
BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE
Provided by Florence Fabricant
Categories dinner, weekday, casseroles, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
- Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
- Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right orecchiette pasta: Look for dried orecchiette pasta made with semolina flour. This type of pasta will hold its shape and texture better during cooking.
- Prepare the broccoli rabe properly: Wash the broccoli rabe thoroughly and remove any tough stems. Chop the broccoli rabe into small pieces so that it cooks evenly.
- Cook the sausage until it's browned: This will help to develop the flavor of the sausage and prevent it from becoming dry.
- Use a good quality pecorino cheese: Pecorino cheese is a hard, salty cheese made from sheep's milk. It has a sharp, nutty flavor that pairs well with the other ingredients in this dish.
- Don't overcook the pasta: Orecchiette pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
Conclusion:
Orecchiette pasta with broccoli rabe, sausage, and pecorino cheese is a delicious and hearty dish that is perfect for a quick and easy weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try. You won't be disappointed!
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