This pasta dish is from the Last Supper Club in San Francisco. Orecchiette means "little ears" and this pasta is sturdy enough to support the hearty sauce. If you are unable to find orecchiette you can use Farfalle.
tablespoons very crunchy toasted breadcrumbs (optional)
Serving Size: 1 (302) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 389 g48 %
Total Fat 43.3 g66 %
Saturated Fat 14.1 g70 %
Cholesterol 77.5 mg
Sodium 6875.9 mg
Dietary Fiber 7.6 g30 %
Sugars 3.8 g15 %
Protein 41.4 g
Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
Split the sausages lengthwise down the middle and remove from their casings.
Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.