Broccoli Bolognese With Orecchiette Recipes

BROCCOLI BOLOGNESE WITH ORECCHIETTE

Broccoli Bolognese with Orecchiette image

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner.

Provided by Adam Rapoport

Categories Bon Appétit Pasta Dinner Sausage Broccoli Garlic Butter Parmesan

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large head of broccoli (1 1/4-1 1/2 pounds), cut into florets, stalk peeled and coarsely chopped
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 garlic cloves, smashed
12 ounces fresh Italian sausage (about 3 links), casings removed
Crushed red pepper flakes
12 ounces orecchiette
3 tablespoons unsalted butter, cut into pieces
1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups), plus more for serving

Steps:

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.
Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6-8 minutes.
Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
Meanwhile, ladle about 1/2 cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1 1/2 oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

BROCCOLI WITH ORECCHIETTE

Broccoli with Orecchiette image

Provided by Ian Knauer

Categories Pasta Quick & Easy Dinner Parmesan Broccoli Potluck Gourmet

Number Of Ingredients 7

Ingredients

5 garlic cloves
1/3 cup extra-virgin olive oil
2 (10-ounces) packages frozen chopped broccoli (do not thaw)
1 cup water
1/4 teaspoon hot red-pepper flakes
1/3 cup grated Parmigiano-Reggiano plus additional for serving
1 pound dried orecchiette pasta

Steps:

With food processor running, drop in garlic and finely chop.
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.

BROCCOLI WITH ORECCHIETTE

Broccoli with Orecchiette image

Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 7

Ingredients

8 ounces orecchiette (ear-shaped pasta)
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped
1 teaspoon coarse salt
2 tablespoons freshly grated Pecorino Romano cheese
Freshly ground black pepper

Steps:

Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.

Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g

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