Prep 10 mins
Cook 20 mins
This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.
- 1 cup chicken stock (or canned broth)
- 1 lb orecchiette
- 1⁄4 cup olive oil
- 3 garlic cloves, crushed (large)
- 1 1⁄2 lbs broccoli rabe, florets and tender stems only
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 teaspoon salt
- 1⁄2 lb sweet Italian sausage, cooked & crumbled
- 2 teaspoons unsalted butter
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- Bring the chicken stock to a boil.
- Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
- Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
- Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
Despite my raised eyebrow regarding the directions, I cooked this anyway because I have wanted to try one of Lydia's recipes and I had the ingredients. It did not disappoint for me and my picky husband and 3-year-old; it had a wonderful flavor. Next time I will make just a few modifications based on my family's preference. I will add a can of cannellini beans pureeing half the can to make the sauce just a bit thicker and creamier while adding protein without the fat of dairy. This was quick and easy enough for a week night meal. I'm definitely adding this to my repertoire.
Perfecto.... <br/>Had broccoli rabe and just bought a big chunk of parmisano reggiano and sweet sausage from my Italian market. <br/>Didn't have this in mind but... Glad I made it.<br/>I always start rabe with EVOO, garlic and red pepper flake so I had a good feeling before I started. <br/>I'll make this as my pasta course next time company is over.<br/>Thank you for sharing.
Phenominal recipe just as it is!!