Broccolini and Sausage Orecchiette

Fresh, tasty, and fabulous!
The perfect family night, date, or pretty much any occasion meal!

Sweet Italian Sausage
Broccolini or Broccoli Rabe
Pecorino Romano Cheese (Grated)
Orecchiette Pasta (3/4 cup Starch Water)
Olive Oil
Crushed Red Pepper Flakes

Makes 4-6 Servings.
First blanch the Broccolini or Broccoli Rabe
in a stockpot of boiling salt water for 1-2 minutes.

Remove from heat and place
in a bowl of ice water to stop
the cooking process.
Set aside.

Chop and remove the florets from the stems.
Smash and peel three small cloves.
In a saucepan on medium heat, sauté garlic.
Remove the whole cloves.
Dice about 2-3 more cloves.
Add back to the mix.
Chop Italian Sausage.
While sautéing the sausage bring a stockpot to a boil for the pasta with olive oil and salt.

Boil pasta according to directions, to al dente’. Reserve 3/4 cup of starch water.
Sauté sausage slices with the garlic until cooked thoroughly.
Toss in the blanched Broccolini.
Drain pasta and return to the stockpot.
Spoon small amounts of the sausage mix into the pasta. Increase temperature to medium heat.
Stir slowly. Add the remaining sausage mixture and starch water into the stockpot and cook for 2-3 minutes.
Serve in a large serving pasta dish and top with crushed red pepper flakes and Pecorino Romano Cheese.

Serve immediately.

For wine enthusiasts,
best wine pairing Sauvignon Blanc.

So fresh and delicious.


Copyright 2021. All rights reserved. Original Photography, Writing, Recipe Content, Decor, Concept & Design, and Post by Andrea Danielle Pistella and Tony Pistella.

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