As is the case with one of my favorites: Orecchiette
with Sausage & Broccoli Rabe.
Rating: 4 forks out of 5
Click "Read More" to follow my steps.
*Note removed items are not in bold
1 lb orecchiette
3 tablespoons olive oil
1 lb Italian sasuage 1lb turkey sausage removed from casings
3 4 to 5 6 large cloves garlic (4 crushed, 2 diced)
1/4 1 2 teaspoons crushed red pepper
1 large bunch broccoli rabe trimmed and chopped
2 palmfuls grated pecorino romano for sprinkling
+ 2 pinches shredded romano
Directions the way I did it:
Heat 2 tablespoons olive oil in a large skillet over Medium-low heat. Add the 3 crushed cloves of garlic until it is aromatic and slightly browned. Remove the garic, dice and add to the raw garlic. Brown your sausage in the same skillet and season with salt and 1 teaspoon of the crushed red pepper plus the garlic. Remove from heat.
Boil salted water and cook pasta as directed. While your pasta cooks, put the skillet back on Medium-low heat and add your broccoli rabe to the sausage and cover. Allow to cook for 10 minutes.
Add your cooked pasted to your pan and mix it up some then toss in the other teaspoon of red pepper, olive oil and grated romano one palmful at a time. Plate and top with the shredded romano cheese and serve.
I added more garlic both the first and again this time around and crushed cloves to cook in the olive oil before I browned the sausage.
I added more crushed pepper (both from the original and my first crack at the recipe.
I added more grated pecorino to the dish and tossed it with the pasta instead of topping it.
I added shredded cheese for a topper.
Original Healthy Tweak
I substituted turkey sausage for the "regular" sausage. It has slightly less fat and slightly lower in cholesterol.
This recipe is available in the CrOOK BOOK