Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese recipe
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Ingredients
- 2 ½ bunches broccoli rabe 1 (16 ounce) package orecchiette pasta 3 tablespoons olive oil, or more as needed 3 Italian pork sausages, casings removed 3 cloves garlic, thinly sliced 3 ounces bread crumbs ½ teaspoon red pepper flakes 1 ounce shaved Pecorino cheese, or more to taste
Nutrition Info
- 565 caloriescarbohydrate: 71.8 gcholesterol: 27 mgfat: 20.8 gfiber: 6 gprotein: 23.6 gsaturatedFat: 5.6 gservingSize: -sodium: 657.4 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese
Directions
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Bring 4 to 6 quarts of water to a boil in a large pot.
Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks, cut into 1 1/2-inch sections.
Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.
Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes, stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.
Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.
Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.
Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese, mix well. Top with remaining bread crumbs.