Orecchiette with Broccoli Rabe and Spicy Sausage
Nutrition Score per serving
(1 ⅓ cups) 509 calories
Ingredients
| 1 | bunch rapini (broccoli rabe), thick stem bottoms chopped off | |
| 2 | tbsp olive oil | |
| 1 | cup finely chopped Spanish onion | |
| 3 | cloves garlic, minced | |
| 1⁄2 | tsp kosher or sea salt | |
| 12 | oz. spicy pork (or chicken) sausage, casings removed | |
| 1⁄2 | cup plain marinara sauce (jarred is fine) | |
| 10 | oz. orecchiette | |
| 2 | oz. Pecorino Romano, grated (1/4 cup) | |
| 2 | oz. Parmigiano Reggiano, grated (1/4 cup) |
Instructions
Heat oil in a large skillet over medium. Add onion, garlic, and salt; sauté until onion is translucent, about 5 minutes. Add sausage and sauté, chopping up the meat with a spoon until it’s brown and crumbly, about 6 minutes. Add reserved rapini; sauté mixture for 2 minutes. Stir in marinara sauce; cook for 1 minute.
Add 1/2 cup of reserved rapini water to skillet along with 1/2 cup of tap water (which is less bitter than rapini water). Simmer sauce over low heat to thicken slightly.
Meanwhile, bring rapini water back to a boil; add orecchiette pasta. Cook until al dente, about 7 minutes. Drain pasta and then add to sauce. Stir in half the cheese. Portion pasta into six shallow bowls and sprinkle with remaining cheese.
Recipe for Orecchiette with Broccoli Rabe and Spicy Sausage courtesy of Osteria Mozza, Los Angeles.
MORE HEALTHY RECIPES: Nutrient-packed asparagus, zucchini and parmesan salad.



