Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata

Orecchiette with Sweet Italian Sausage, Broccoli Rabe & Ricotta Salata

Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata
Here is another one of my mouth-watering pasta recipes to include in your weekly repertoire. It is a classic southern Italian dish from the Puglia region. Some people use Pecorino Romano cheese and hot Italian sausage. This my variation of  an easy-to-follow recipe and super tasty. If you like spicy food, I recommend using the hot Italian sausage to add some kick to this dish. Let’s have some fun in Gina’s Kitchen.

Serves: 6 -8 Level of difficulty: Easy to medium

Ingredients:

  • 1 lb Orecchiette, pasta shape (little ears)
  • 3 lbs. sweet Italian sausage with fennel, cut up in pieces
  • 1/2 cup olive oil plus more to drizzle
  • 1 bunch of broccoli rabe, (rapini) rough chopped
  • 1/4 cup of garlic, chopped
  •  1/2 -3/4 cup  low-sodium chicken broth
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 lb. Ricotta Salata cheese, cubed

    Preparation:

  1. In a medium-sized pot, boil the sausages for about 15 minutes. Drain well. Add 1/4 cup olive oil in same pot, and sear them on each side until they obtain a nice golden brown color. You may have to this in 2 batches. Remove, cut each link  in 2-3 pieces. Set aside.
  2. In the meanwhile, in another pot, bring salted pasta water to boil, and cook according to package directions. 5 minutes prior to cooking time is up, add the broccoli rabe and cook in same water. This will save you time and less cleaning.  Drain well. Drizzle with a little oil to avoid clumping. Set aside.
  3.  In an extra large skillet, on medium-high heat, heat 1/4 cup olive oil, sautee the garlic, deglaze with chicken broth,  cook for 1 minute, add the pasta with the broccoli rabe, sausages, season with salt & pepper, and finish with the cheese. Add more chicken broth if necessary. Lower the heat, stir well to incorporate all the ingredients. Drizzle with olive oil and serve at once.

    Wine pairing suggestions: A chilled Gavi, Pinot Grigio, Verdicchio, or a Riesling if you are using the hot Italian sausage. Always cook with love and your food will love you back!

    Recipe written by Gina Martino Zarcadoolas
    Photos by Gina Martino Zarcadoolas for FoodiewineloverFoodiewinelover
    My Food, Wine, & Travel Lifestyles
    Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata

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