Orecchiette with Broccoli Rabe and Sausage
Makes 4 to 6 servings
In this sauce, broccoli rabe cooks together with sausage and a nontraditional splash of white wine vinegar to soften and transform its bitterness into a milder creamy, savory flavor. Orecchiette is a specialty of Puglia, in southern Italy, where many American immigrants hailed from. The pasta dough is traditionally made with semolina flour and then formed with lightning speed by expert local woman cooks using no more than a dull knife and skilled pair of hands into little cups that look like ears. Whether handmade or commercially produced, the macaroni shapes are ideal for collecting the rough-textured sauce, making for a delicious bite when eaten together with a sausage coin.
INGREDIENTS
- 1 pound (455 g) broccoli rabe
- 2 tablespoons extra virgin olive oil
- 1 pound (455 g) sweet Italian sausages, cut into ¾-inch (2 cm) coins
- 2 tablespoons white wine vinegar
- 2 garlic cloves, thinly sliced
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 pound (455 g) orecchiette
- 2 tablespoons unsalted butter
- ½ cup (50 g) grated Romano cheese, plus more for serving
DIRECTIONS
- To prepare the broccoli rabe, trim off the ends, peel the thick bottoms, and thinly slice the bottom stalks. Cut the leaves and florets into bite-sized pieces. Float all the pieces in a large bowl of cold water, then lift out and drain; repeat until the water remains clear of grit. Drain the broccoli rabe, leaving the water clinging to the greens.
- Heat a large skillet over medium-high heat and swirl in the olive oil. Add the sausage and cook, stirring, until the pink color is gone and the edges are golden, about 7 minutes. Add the broccoli rabe, vinegar, garlic, pepper flakes, and salt, scraping up the brown bits from the bottom of the pan. Cover and simmer, stirring occasionally, until the greens are tender, 12 to 15 minutes; add more water if necessary.
- Meanwhile, bring a large pot of water to a rolling boil. Generously salt the water, add the pasta, and boil for 2 minutes shy of the package instructions; the pasta should be slightly soft with a firm chew to it. Scoop out 2 cups (475 ml) of the pasta water and drain the pasta.
- Add the noodles to the sauce and stir in the reserved pasta water, the butter, and grated cheese and cook, stirring, for a few minutes, until the cheese melts and the sauce becomes creamy. Serve with more grated cheese at the table.
PANTRY
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