Orecchiette With Broccoli Rabe And Sausage Recipes

Steps:

• Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
• Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
• Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
• Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Steps:

• Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
• Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
• Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
• Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

Steps:

• 1. Set a large pot of salted water over high heat and bring to a boil.
• 2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
• 3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
• 4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

Steps:

• Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
• Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
• Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

Steps:

• Remove the ends of the stems of the broccoli rabe and clean.
• In a large skillet over moderate heat, saute bite size pieces of sausage. Some chefs remove the sausage from its casing and saute the ground pork.
• At the same time blanch the broccoli rabe in a large pot of salted water for about 5 minutes.
• When the sausage is browned remove from the saute pan and add olove oil and garlic to the pan and saute for 2 minutes.
• Then add the broccoli rabe to the saute pan and place the pasta in the same large pot that the broccoli was in (use the same water).
• The orecchietti takes about 11 minutes to cook. When the pasta is almost done scoop out 1 cup of the water and add to the saute pan and put the sausage back in to the pan as well.
• When the pasta is done drain the pasta and add to the saute pan.
• Serve hot and dress with grated cheese.

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

Steps:

• 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.