Recipe by Epi Curious
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.
Top Review by MickeyKay
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.
- 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
Directions See How It's Made
- 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.