Orecchiette With Spicy Sausage And Broccoli Rabe Recipes

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ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette with Broccoli Rabe and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 8

1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
Kosher salt to taste, plus 1 1/2 teaspoons
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced

Steps:

  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE



Orecchiette With Broccoli Rabe and Spicy Sausage image

This pasta dish is from the Last Supper Club in San Francisco. Orecchiette means "little ears" and this pasta is sturdy enough to support the hearty sauce. If you are unable to find orecchiette you can use Farfalle.

Provided by cookiedog

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons salt
1 1/2 lbs broccoli rabe, coarsely chopped (3 bunches)
10 ounces orecchiette (preferably Rustichella brand)
1 lb hot Italian sausage link (3 links)
2 tablespoons olive oil
1 cup chicken stock
1 1/2 ounces finely grated pecorino romano cheese (I use Asiago cheese)
1/2 lemon
1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)

Steps:

  • Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
  • Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
  • Split the sausages lengthwise down the middle and remove from their casings.
  • Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
  • Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
  • Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

Nutrition Facts : Calories 817.4, Fat 43.3, SaturatedFat 14.1, Cholesterol 77.5, Sodium 6875.9, Carbohydrate 66.8, Fiber 7.6, Sugar 3.8, Protein 41.4

ORECCHIETTE WITH TURKEY SAUSAGE AND BROCCOLI RABE



Orecchiette with Turkey Sausage and Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
  • Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE



Orecchiette With Spicy Sausage and Broccoli Rabe image

This can be served hot or at room temperature. From Everyday Italian. I love orecchiette pasta and broccoli rabe and usually they are together in dishes but I love the additon of the sausage.

Provided by Pumpkie

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 bunches broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette
3 tablespoons qood quality olive oil
1 lb spicy bulk sausage
3 garlic cloves, minced
1/8-1/4 teaspoon dried crushed red pepper flakes
1/4 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
  • Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
  • In a large skillet, heat the oil over medium heat.
  • Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
  • Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
  • Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
  • Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE



Orecchiette with Spicy Sausage and Broccoli Rabe image

Categories     Sauce     Picnic     Buffet     Sausage     Broccoli     Broccoli Rabe     Boil

Yield 4 main-course servings

Number Of Ingredients 9

Salt
2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette pasta or other small shaped pasta, such as farfalle or penne
3 tablespoons olive oil
1 pound spicy pork sausage, casings removed
3 garlic cloves, minced
Pinch of dried crushed red pepper flakes
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE



Broccoli Rabe and Sausage With Orecchiette image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 bunch broccoli rabe
1/2 pound Italian sweet sausage
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 pound orecchiette pasta Freshly grated Italian pecorino romano

Steps:

  • Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
  • Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
  • Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
  • Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams

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ORECCHIETTE WITH SPICY ITALIAN SAUSAGE AND BROCCOLI RABE ...
2011-01-20 Recipe for Orecchiette with Spicy Sausage and Broccoli Rabe. Serves 4. 1 1/4 lb broccoli rabe, ends trimmed, stems trimmed. 12 oz orecchiette, farfalle or penne pasta . 3 Tbsp olive oil . 1 lb hot Italian sausage, casings removed . 3 cloves garlic, minced Pinch crushed red pepper. 1/4 cup freshly grated Parmesan cheese . 1/2 tsp freshly ground pepper Bring a large …
From chewingthefat.us.com
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ORECCHIETTE & BROCCOLI RABE (VEGAN) – DESTINATION EAT ...
2021-08-12 Chop 5 cloves of garlic (less, if desired). Heat 2 Tbsp of olive oil on medium/low heat in a sauté pan. Add the garlic and a pinch of salt. Stir and gently cook for 2 minutes. Add the broccoli rabe (you may need to do this in batches), along with another pinch of salt and red pepper flakes. Cook the rabe mixture until the leaves are wilted ...
From destinationeatdrink.com
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ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE - …
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occassionally, about 8 minutes ...
From handletheheat.com
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Top Asked Questions

How to cook broccoli rabe pasta with orecchiette?
Bring a large pot of salted water to a boil for the broccoli rabe and the pasta. Add the broccoli rabe and boil until tender, 4 to 5 minutes. Remove with tongs to a colander to drain. Add the orecchiette to the boiling water once you start the sauce.
How to cook broccoli rabe sausage for pasta?
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.
How to cook orecchiette with sausage and broccoli?
Orecchiette with Sausage and Broccoli. Cook, stirring frequently, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce. Add the sausage and broccoli mixture to the drained pasta and toss well, along with half of the grated cheese.
How do you cook broccoli rabe with chickpeas and sausage?
Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.

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