With the weather changing to cool, those cravings for comfort foods come out in full force.
Case in point, in the last week I’ve made Apple Bacon Macaroni & Cheese,
Butterscotch & Chocolate Chip cookies and Fresh Tomato Sauce. Yeah, it’s about that time (spoiler alert: I’ve got more recipes coming your way).
Orecchiette with Sausage and Broccoli Rabe fits this cold weather comfort food craving perfectly. Hearty, savory, but not so rich that you need to lay in a coma until Spring.
Everything comes together in two pans and under an hour.
Leaving plenty of time to make Butterscotch & Chocolate Chip Cookies.
Orecchiette with Sausage & Broccoli Rabe
Serves: 3 Time: 45 min
To make this dish even easier; I used Whole Foods 365 Frozen Broccoli Rabe.
A great alternative if fresh isn’t available.
6 oz Orecchiette pasta (“little ears” in Italian, a perfect shape to hold this delicate sauce)
1 tbs olive oil
3 cloves garlic, peeled & crushed
1 – 2 large Spicy Italian Sausage links, casing removed
2.5 c. Broccoli Rabe (also called Rapini) fresh or frozen, ends trimmed, roughly chopped
1 lemon, juice and zest
Red pepper flakes
Sea Salt & Black Pepper
Parmesan Cheese for serving
Fresh sausage from Findlay Market, winner winner, orecchiette dinner)
In a medium saucepan, bring 3 inches of water to a boil, add broccoli rabe and cover. Steam for 6-8 minutes until broccoli is tender. Drain and set aside. Rinse out saucepan and refill with water for pasta.
In a large, deep saucepan, heat oil over medium heat. Add garlic, saute lightly. Stir in sausage, breaking it up as you go to cook it thoroughly. While sausage is browning, heat pasta water. Cook pasta according to package instructions, drain and set aside. Once sausage has browned, add drained broccoli and toss to combine. Taste mix, season with salt, pepper. Toss in cooked pasta. Season with lemon juice, zest and a few sprinkles of red pepper flakes (add additional sea salt and pepper to taste). Serve with Parmesan cheese for passing.
Happy Fall friends.