Orecchiette with Broccoli Rabe Pesto & Sausage
By @kellysalwayscooking
Loosely adapted from NYTimes Cooking
Serves 4
Ingredients:
Instructions:
Bring a large pot of water to a boil and salt the water. Add broccoli rabe and cook 5 minutes, until tender. Pull the broccoli rabe out (keep water to cook the pasta!) and place in a large bowl of ice water. Remove and squeeze dry.Turn on food processor and add garlic through the feed tube. Turn off, add broccoli rabe, turn on, and add 6 tablespoons of olive oil while pulsing until the pesto comes together but is not fully creamy or emulsified. Transfer to a bowl and fold in 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
Heat remaining 4 tablespoons of olive oil in a large, deep skillet. Add fennel and onion and cook until soft and translucent. Add sausage and cook until no longer pink. Add stock and cook until most of the stock has evaporated.
Meanwhile, in the broccoli rabe water, boil the orecchiette for 4 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and add it to the pan with the sausage.
Add the pesto and the pasta water and stir vigorously to combine. Fold in the remaining cheese. Taste for seasoning, then serve.
Loosely adapted from NYTimes Cooking
Serves 4
Ingredients:
- 1 bunch of broccoli rabe, stems trimmed and discarded
- 3 cloves of garlic
- 10 tablespoons of extra virgin olive oil
- 3/4 cup Parmigiano-Reggiano, grated
- 1 bulb fennel, diced
- 1 large onion, diced
- 1 pound Italian sausage, casing removed (vegetarian sausage works great here!)
- 2 cups vegetable stock
- 1 lb orecchiette
Instructions:
Bring a large pot of water to a boil and salt the water. Add broccoli rabe and cook 5 minutes, until tender. Pull the broccoli rabe out (keep water to cook the pasta!) and place in a large bowl of ice water. Remove and squeeze dry.Turn on food processor and add garlic through the feed tube. Turn off, add broccoli rabe, turn on, and add 6 tablespoons of olive oil while pulsing until the pesto comes together but is not fully creamy or emulsified. Transfer to a bowl and fold in 1/4 cup of Parmigiano-Reggiano and season with salt and pepper.
Heat remaining 4 tablespoons of olive oil in a large, deep skillet. Add fennel and onion and cook until soft and translucent. Add sausage and cook until no longer pink. Add stock and cook until most of the stock has evaporated.
Meanwhile, in the broccoli rabe water, boil the orecchiette for 4 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and add it to the pan with the sausage.
Add the pesto and the pasta water and stir vigorously to combine. Fold in the remaining cheese. Taste for seasoning, then serve.
