Orecchiette with Broccoli Rabe and Spicy Sausage
Nutrition Score per serving
(1 ⅓ cups) 509 calories
|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)|
|2||oz. Pecorino Romano, grated (1/4 cup)|
|2||oz. Parmigiano Reggiano, grated (1/4 cup)|
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.