• Tony D'Onofrio

Marion's Orecchiette San Bartolomeo de Galdo Style | With Sausage + Broccoli Rabe

Orecchiette in Italian means “little ears”

Ingredients:

16 ounces of Orecchiette

6 tablespoons of olive oil

1 pound of hot or sweet Italian sausage

4 garlic cloves diced

1 cup of chicken broth

1 pound of broccoli rabe (broccoli florets or a mix of 8 ounces of broccoli florets/6 ounces of spinach – remove stems may be substituted)

½ cup of white wine

1 medium yellow onion diced

½ teaspoon of salt

¼ teaspoon of red pepper flakes to taste

3 tablespoons of butter

½ cup grated Pecorino Romano cheese


Directions:

1) In a large skillet, crumble 1 pound of sausage and brown over medium heat in 2 tablespoons of olive oil.


2) In a pot of boiling salted water cook orecchiette al dente.


3) Add to the skillet and sauté 4 tablespoons of olive oil, 4 cloves diced garlic, 1 medium yellow onion diced and ¼ teaspoon of red pepper flakes to taste.



4) To remove bitter notes: Blanch the 1 pound of broccoli rabe. To blanch place the broccoli rabe in boiling water for about 2 minutes, to bright green and barely tender, then place into cold water with ice.


5) Add to the skillet 1 pound of broccoli rabe and sauté until the broccoli is tender crisp.


6) Stir in 3 tablespoons of butter then simmer for a few minutes on reduced heat.


7) Add to the skillet ½ cup of white wine and 1 cup of chicken broth and simmer on reduced heat.



8) Drain well the al dente orecchiette. Add the sausage/ broccoli rabe mixture and ¼ cup of Pecorino Romano cheese and toss mixture.


9) Transfer to a serving platter a sprinkle ¼ cup of Pecorino Romano cheese over the pasta mixture. Enjoy!

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