Best 4 Orecchiette With Broccolini And Italian Sausage Recipes

ORECCHIETTE WITH SAUSAGE AND BROCCOLI

Steps:

• Add 4 quarts of water to a large pot, bring to a boil over medium-high heat then season with salt (I use 2 Tbsp).
• Add broccoli to boiling water and cook until tender, about 4 - 5 minutes. Using a spider, remove broccoli and transfer to a colander, while leaving water in pot.
• Run broccoli under cold water to stop cooking. Drain well. Chop broccoli into smaller pieces.
• Add pasta to water in pot and boil about 1 minutes shy of al dente, according to time listed on package. Reserve 1 1/2 cups pasta water.
• While pasta is boiling, heat 1 Tbsp olive oil into a 12-inch non-stick skillet over medium-high heat.
• Crumble sausage in small chunks into skillet and cook, breaking up and tossing occasionally, until cooked through, about 7 minutes. Add garlic during last 2 minutes of cooking the sausage.
• Pour in 1 cup of the pasta water into the sausage. Let it simmer for about a minute and reduce slightly. Add all dente pasta and cook while tossing, until tender, about 2 minutes.
• Drizzle in remaining 3 Tbsp olive oil, season with red pepper flakes to taste and toss.
• Sprinkle in parmesan, and toss to melt into sauce.
• Toss in broccoli. Season with salt as needed and pepper to taste.
• Loosen with more pasta water as needed. Drizzle servings with more olive oil if desired, serve with garnished with more parmesan.

ONE POT ORECCHIETTE WITH SAUSAGE AND BROCCOLINI

Steps:

• Add the sausage (1 lb.) and onions to a large, deep skillet, pot, or Dutch Oven with a lid (make sure it's big enough to add the pasta in later!). Cook over medium high heat until the sausage has browned and the onions have softened, breaking up the sausage with a wooden spoon as it cooks, about 5 minutes.
• Turn the heat down to medium and add the minced garlic (2 cloves) and crushed red pepper (1/4 teaspoon) if using. Sauté for 1-2 minutes, until garlic is fragrant. If you find that some of the sausage has stuck to the bottom of the pan, add 2-4 tablespoons of water, chicken broth, or white wine to the skillet, using a wooden spoon to help dislodge any stuck-on bits.
• Add chicken broth (2.5 cups) and bring to a boil. Add the pasta, along with 1/2 teaspoon kosher salt (if using water, use 1 full teaspoon, and if using a chicken broth with lots of sodium, omit entirely).
• Stir, turn heat down to low, cover, and simmer for 12 minutes (at this point, the pasta won't be entirely cooked yet). Add the broccoli, stir, cover, and simmer for another 3-5 minutes, until pasta is fully cooked and broccoli has softened and turned a bright green. (If it seems a little "soupy" but the pasta is fully cooked, I recommend letting it sit uncovered for 5-10 minutes to allow it to cool, thicken, and the steam to evaporate a bit.)
• Serve with fresh grated parmesan cheese, chopped parsley, fresh cracked black pepper, and a little more crushed red pepper if desired.

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE

Steps:

• Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
• Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
• Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

ORECCHIETTE WITH BROCCOLI AND SAUSAGE

Steps:

• Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over mediumhigh heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.