Orecchiette with Italian Sausage & Broccoli Rabe

In culinary school this was one of the dishes when had to make.  When my cooking partner and I tried it, we both could not believe hove good it was.  I have since made it numerous times and have made a few modifications to make it better.  The key it the pasta shape, so I highly recommend only using the orecchiette pasta.  You’re basically making a ragú, and the shape of the pasta just holds the sauce perfectly.

I’m not going to lie; there are a lot of steps involved in this dish, but the end result it worth it!

Ingredients
1 lb. of Orecchiette (one box)
1 lb. broccoli rabe (1 bunch)
5 fl oz. Olive Oil
6 oz. diced onions (1/2 of a large onion)
5 oz. tomato paste (a little more than ½ of the small can of paste)
1 lb. hot Italian package (I buy Johnsonville’s non-cased sausage & use the whole package)
1 garlic clove (I use a grater/ micro plane on this- I don’t like seeing bits of garlic in my food)
¼ tsp. red pepper flakes
1 fl oz. water
1 oz. chopped parsley
1 oz. chiffonade basil
½ oz. chopped oregano
½ oz. minced chives
3 oz. grated Parmesan cheese


Directions: 

In large pot boil water seasoned with salt (use a pasta cooker for this that way when the broccoli rabe is done you just lift up the pasta strainer.)  You will re-use the water for the pasta.  Set aside a bowl of ice water fixed with a sieve.  We are quickly going to blanch the broccoli rabe.  Once you get those things set, wash the broccoli rabe and cut into 1 inch piece include the stem, florets, and leaves.  When the water is ready, blanch the rabe for about 1 minute or until the broccoli get bright green in color.  It you cook it too long, that green color with start to seep into the water. Pour the broccoli rabe quickly into the sieve sitting in the ice water to stop the cooking.  Set aside.

Cook pasta using the same water and pot as you did for the blanched broccoli rabe.  Cook and drain following the direction on the box.  Set aside

In a large sauté pan, pour 3 fl. oz. of olive oil and let heat up on medium heat.  Next add onions and sweat for 4 minutes until softened.  Next add tomato paste and hot Italian sausage.  I use a whisk and mixed all this together and cook for 4-5 minutes. I mix with the whisk for about a minute because I like my meat very separates and in little pieces.  Once cooked through, set this mix aside in a bowl.  Using the same sauté pan add the rest of the oil and add the garlic and red pepper flakes.  Sauté for 1 minute and add 1 fl. oz. of water, to basically de-glaze the pan.  Simmer for 1 more minute and then add the Italian sausage mixture back into the pan and broccoli rabe. Sauté for another minute and then mix in herb and pasta.  Mix well and then add the Parmesan cheese.  Stir until all is heated, 1 minute. 

Take off the heat and serve.

Enjoy!