Orecchiette with Broccoli Rabe & Sausage
You pasta-lovers out there may have already known that “Orecchiette” translates as “little ears.” But you might not know that the shape is the signature pasta of the humble farmland of Puglia (the ‘heel’ part of Italy’s ‘boot’). Dome-shaped Orechiette is perfect for scooping up fresh Puglian veggies and hearty sauces. The signature pastas of other parts of Italy – like Casarecce from Sicily and Spaghetti alla Chitarra from Abruzzo – also pair beautifully with ingredients native to their regions.
Ingredients
- 1 teaspoon baking soda
- 3 bunches broccoli rabe, thick stems discarded
- 4 tablespoons extra virgin olive oil, divided
- 1 pound Italian sausage, crumbled
- 2 garlic cloves, sliced
- red pepper flakes to taste
- 1 box Barilla Collezione Orecchiette
- 1/2 cup Romano cheese, grated
- salt
- Bring two 1-gallon pots of water to a boil.
- In the first pot, add a bit of salt and the baking soda. Cook broccoli rabe tops for 10 minutes, then drain and set aside. When cool, chop roughly.
- Meanwhile, add 2 tablespoons olive oil to a skillet and sauté sausage over high heat until brown. Add garlic and red pepper and cook for one minute. Stir in cooked broccoli rabe.
- In the second pot, cook pasta two minutes less than package directions. Drain, reserving some of the cooking water. Toss pasta and sauce in a skillet with some cooking water until the sauce is coating the pasta and pasta is perfectly cooked. Stir in cheese and remaining olive oil before serving.