I can't tell you how often I crave this dish. And it's so easy to prep & cook. I was originally inspired to make this by a restaurant Matt and I visited in San Francisco at the Sir Francis Drake hotel. I found a recipe for it on RealSimple.com which I used for inspiration, but I made several modifications, and much prefer this version, which tastes almost as good as the one we had on that San Francisco date. Oh, and it's fantastic as leftovers!
Ingredients:
1 pkg Orecchiette pasta
2 TBS Extra Virgin Olive Oil
1 LB Ground Hot Italian Sausage
3 cloves Garlic, minced or pressed
1 cup Chicken Broth
1/2 tsp Crushed Red Pepper
1 lg bunch Broccoli Rabe (or 2 bunches of Broccolini), chopped to 1/2-1" pieces
4 TBS Butter
1/2 cup grated Parmesan Cheese
Directions:
Cook pasta according to package directions for al dente, then drain
Heat Olive Oil over medium-high heat in a large skillet
Add Sausage and cook until fully browned, breaking into bite size pieces
Add Garlic and toss until incorporated, being careful not to toast it
Add Chicken Broth & Red Pepper and bring to a boil
Add chopped Broccoli Rabe and toss until coated in the liquid
Cover & simmer about 3-4 mins until Broccoli Rabe is just cooked
Turn off heat and add pasta to the pan, tossing until mixed in
Add the butter, stirring until it's melted in
Add Parmesan Cheese and toss to incorporate
Can be served with extra cheese on top (of course). Enjoy!
Comments