Orecchiette with Broccoli Rabe and Sausage

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Introduce the dish and ingredients, mentioning the use of broccoli rabe instead of cime di rapa.

Trim the rough ends off the broccoli rabe and cut it into 1 1/2-inch pieces.

Prepare 8 ounces of hot Italian sausage by slicing down the side to remove the casing and breaking it into 1/2-inch pieces.

Heat 2 tablespoons of extra virgin olive oil in a 12-inch carbon steel skillet over medium heat.

Add the sausage and cook until browned, about 5 minutes.

Add 6 cloves of minced garlic and 1/4 teaspoon of red pepper flakes to the skillet and cook for 30 seconds until aromatic.

Prepare to blanch the broccoli rabe by bringing 4 quarts of water to a boil and adding 1 tablespoon of salt.

Add the broccoli rabe to the boiling water and blanch for about 2 minutes until tender.

Use a slotted spoon to transfer the blanched broccoli rabe directly into the skillet with the sausage, allowing some water to remain.

Cook the orecchiette in the same water used for blanching the broccoli rabe until al dente, about 9 minutes, checking for doneness.

Reserve 1 cup of pasta water before draining the orecchiette in a colander.

Combine the drained orecchiette with the sausage and broccoli rabe in the skillet, adding 2 ounces of Pecorino Romano and 1/3 cup of reserved pasta water to create a sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens