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| Orecchiette con Broccoli |
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| Ingredients for Orecchiette con Broccoli |
1 lb Oriecchiette Pasta
1/2 lb Sweet Italian Sausage, taken out of casing
1/2 lb Hot Italian Sausage, taken out of casing
1 ea small Yellow Onion, diced
1/4 cup Garlic, sliced
2 bunch Broccoli
1 cup White Wine
1/2 cup Pecorino Romano, grated
1/4 cup Italian Flat Leaf Parsley, chopped
1 ea Red Bell Pepper, roasted, peeled, seeded
and diced |
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| Method for Orecchiette con Broccoli |
• Boil water with salt and 1 tbsp. olive oil. When
water is at a boil, be sure to stir frequently to
separate the pasta.
• In a large sauté pan brown your sausage and
break up as it cooks. When meat is cooked drain
in a colander and place to the side.
• Add 2 tbsp. olive oil and sauté the onion, garlic,
chili and peppers until lightly caramelized. Place
sausage back in the pan and add white wine,
reduce by half then add the chicken stock and
broccoli rabe, cook for three minutes.
• When pasta is ready, drain and the sauce, do not
rinse the pasta with water, doing so will wash the
starch away.
• Finish with romano cheese, parsley, basil and
olive oil, season with salt and pepper to taste.
Toss pasta well until coated and then place in
serving dish. |
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