Orecchiette CIME DI RAPA e SALSICCIA: la Ricetta Facile e Cremosa che Faccio a Casa!

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground turkey

Chicken sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Turn on the skillet and open 400 g of Italian sausage.

Break the sausage into pieces with your hands and place it in the skillet without adding any oil.

Use a wooden spoon to separate the sausage and cook until browned.

Add a splash of white wine to the sausage and let the alcohol evaporate until dry.

Once the sausage is cooked, lower the heat and transfer it to a plate.

In the same skillet, add a drizzle of olive oil and a clove of garlic to infuse the oil.

Remove the garlic before it burns and add the broccoli rabe (frozen) to the skillet.

Chop a chili pepper and add it to the skillet along with salt and black pepper, adjusting for the saltiness of the sausage.

Add a glass of pasta cooking water and cover to soften the broccoli rabe.

Boil water for the pasta and grate 100 g of pecorino cheese.

Add 250 g of orecchiette to the boiling water.

Once the broccoli rabe is halfway cooked, combine it with the sausage in the skillet.

Blend the broccoli rabe and sausage mixture with some pasta water to create a creamy sauce.

Return the mixture to the skillet and add the sausage back in, mixing well.

Lower the heat and add the grated pecorino cheese and some more pasta water to create a creamy consistency.

Mix everything together and let it rest for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens