Orecchiette With Sweet Sausage And Broccoli Rabe Pesto Recipes

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ORECCHIETTE WITH BROCCOLI RABE PESTO AND SAUSAGE



Orecchiette with Broccoli Rabe Pesto and Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone
Extra virgin olive oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Steps:

  • For the pesto: Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
  • Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and puree until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
  • For the pasta: Coat a large saute pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
  • Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.
  • What delightful little ears!

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

ORECCHIETTE WITH SAUSAGE AND BROCCOLI



Orecchiette with Sausage and Broccoli image

This orecchiette pasta dish is packed with flavor and quick to make -- and the whole family gobbles it up, broccoli and all.

Provided by Jennifer Segal, adapted from

Categories     Dinner

Time 30m

Yield 4-6

Number Of Ingredients 10

1 pound orecchiette
5 tablespoons extra virgin olive oil, divided
1 pound sweet or spicy Italian sausage, removed from casings
3 garlic cloves, minced
1 cup chicken broth
1 pound broccoli florets
½ teaspoon salt
¼ teaspoon red pepper flakes
3 tablespoons unsalted butter
½ cup freshly grated pecorino Romano

Steps:

  • Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
  • Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
  • Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, 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.
  • Drain the pasta well and place back in the pasta pot. Add the sausage and broccoli mixture, along with half of the cheese, and toss to blend. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and pass the remaining grated cheese at the table.
  • Freezer-Friendly Instructions: This dish can be frozen for up to 3 months and reheated on the stovetop. If the dish has dried out a bit in the freezer, add a little water or broth while reheating. Just take care only to reheat it and not continue to cook it.

Nutrition Facts : Calories 624, Fat 28 g, Carbohydrate 64 g, Protein 29 g, SaturatedFat 10 g, Sugar 3 g, Fiber 2 g, Sodium 692 mg, Cholesterol 51 mg

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE RECIPE



Orecchiette with Sausage and Broccoli Rabe Recipe image

Provided by Phil Torre

Time 35m

Number Of Ingredients 7

1 pound of sweet Italian sausage
1 bunch of broccoli rabe
1/4 cup extra-virgin olive oil
3 large garlic cloves, sliced thin
salt & pepper to taste
1 pound orecchiette pasta
grated parmagiano-reggiano cheese for serving

Steps:

  • Remove the sausage from the casing and crumble into small pieces.
  • Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces.
  • Bring a large pot of liberally salted water to a boil.
  • In a large saute pan or skillet, heat the olive oil over medium-high heat. Add the crumbled sausage and cook stirring and breaking up the sausage until cooked through and lightly browned.
  • Using a slotted spoon remove the cooked sausage from the pan and set aside, leaving as much oil behind as possible to saute the garlic and broccoli rabe in, if needed add an extra tablespoon of olive oil.
  • Drop the broccoli rabe into to the pot of boiling water.
  • At the same time add the garlic to the saute pan and cook until lightly browned, about 1-2 minutes.
  • Immediately remove the broccoli rabe from the pot using a mesh strainer or tongs (do not strain the whole pot, because you will be cooking the pasta in the same boiling water), shake excess water out and add to the pan with the garlic. Season with Salt and pepper. Cook stirring until broccoli rabe is tender, 3-5 minutes.
  • Add the sausage back into the pan and toss to combine. Remove pan from the heat.
  • Meanwhile add the orecchiette to the pot of boiling water that the broccoli rabe was cooked in. Cook until pasta is al dente, and strain.
  • Place the pan with the broccoli rabe and sausage back over medium-high heat, and add the oricchiete. Toss together until well combined.
  • Dish out the pasta to warm plates and serve with cheese on the side for sprinkling.

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 PESTO



Orecchiette with Broccoli Rabe Pesto image

Provided by Anne Burrell

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Steps:

  • Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
  • Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
  • Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
  • While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE



Orecchiette with Broccoli Rabe & Sausage image

Provided by Ina Garten

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 pound sweet Italian pork sausages
1/2 pound hot Italian pork sausages
1/3 cup good olive oil
6 large garlic cloves, thinly sliced
2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
1/2 cup dry red wine
1/4 cup tomato paste
Kosher salt and freshly ground black pepper
1 pound dried orecchiette pasta
2 bunches broccoli rabe (2 to 2 1/2 pounds total)
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
  • Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
  • Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

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

ORECCHIETTE WITH BROCCOLI RABE PESTO & SAUSAGE



Orecchiette with Broccoli Rabe Pesto & Sausage image

Categories     Sausage     Broccoli     Broccoli Rabe     Boil

Yield serves: 4 to 6

Number Of Ingredients 13

for the pesto
Kosher salt
2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
1/2 cup chopped pistachios
3/4 cup freshly grated Parmigiano
Extra virgin olive oil
1/4 cup mascarpone
for the pasta
Extra virgin olive oil
1/2 pound Italian sausage, sweet or spicy, casings removed
1 pound orecchiette
Big fat finishing oil
Freshly grated Parmigiano

Steps:

  • FOR THE PESTO
  • Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
  • Reserve a cup of the rabe. Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste. Add the pistachios and Parm and purée until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the mascarpone and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.
  • FOR THE PASTA
  • Coat a large sauté pan with olive oil and bring to medium-high heat. Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
  • Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette With Broccoli Rabe and Sausage image

This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.

Provided by Epi Curious

Categories     One Dish Meal

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

1 cup chicken stock (or canned broth)
1 lb orecchiette
1/4 cup olive oil
3 garlic cloves, crushed (large)
1 1/2 lbs broccoli rabe, florets and tender stems only
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 lb sweet Italian sausage, cooked & crumbled
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring the chicken stock to a boil.
  • Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
  • Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
  • Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3

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Apr 27, 2016 - This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food. Tell us what you think of it at The New York Times - …
From pinterest.com


ORECCHIETTE WITH BROCCOLI RABE PESTO AND FENNEL SAUSAGE RECIPE
I love to save this fresh, homemade pesto for the next day as a spread or freeze to enjoy later.” – Joseph Carr, Founder, Josh Cellars. Our Orecchiette with Broccoli Rabe Pesto and Fennel Sausage recipe was developed as a versatile, Italian classic that perfectly pairs with our balanced Chardonnay. The combination of the earthy fennel ...
From joshcellars.com


ORECCHIETTE WITH BROCCOLI RABE PESTO RECIPE
Orecchiette with broccoli rabe pesto recipe. Learn how to cook great Orecchiette with broccoli rabe pesto . Crecipe.com deliver fine selection of quality Orecchiette with broccoli rabe pesto recipes equipped with ratings, reviews and mixing tips. Get one of our Orecchiette with broccoli rabe pesto recipe and prepare delicious and healthy treat ...
From crecipe.com


ORECCHIETTE WITH BROCCOLI RABE PESTO & SAUSAGE - PLAIN.RECIPES
Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage.
From plain.recipes


ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE - THERESCIPES.INFO
Rao's Orecchiette Pasta with Sausage and Broccoli Rabe hot www.panningtheglobe.com. Add broccoli rabe to the sausage mixture, along with the cup of broccoli rabe water, 1/2 teaspoon salt and 1/4 teaspoon pepper or more, to taste. Turn heat to high and cook, stirring, until sauce is hot. Meanwhile, cook orecchiette pasta per package instructions, until al dente.
From therecipes.info


RECIPE: ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE - KITCHN
2014-07-08 Instructions. Bring two 1-gallon pots of water to a boil. In the first pot, add a bit of salt and the baking soda. Cook broccoli rabe tops for 10 minutes, then drain and set aside. When cool, chop roughly. Meanwhile, add 2 tablespoons olive oil to a skillet and sauté sausage over high heat until brown. Add garlic and red pepper and cook for ...
From thekitchn.com


ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE - MAMA PALMA
2016-11-07 The broccoli rabe and sausage are great together, and orecchiette (little ears) is just a fun pasta shape that I don’t use that often. It’s a delicious dish, and as a bonus, it’s quick and easy to make! You’ll need: 1 lb. orecchiette pasta. 3 T Extra virgin olive oil. 1 bunch of broccoli rabe (also called rapini)
From mamapalma.com


ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE - BON APPETIT MOM
2019-10-30 Instructions. In a skillet saute the onion. Add the sausage and cook thoroughly. Add the garlic and cook another minute. Transfer the sausage to a bowl. Cook the broccoli rabe in the sausage fat. Add the broccoli rabe back and de glaze the pan with the white wine. Prepare the orecchiette according to the directions on the box.
From bonappetitmom.com


ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE - THE GIRL ON BLOOR
2021-10-28 Instructions. Cook pasta in a large pot of boiling water for 7-9 minutes. Add broccoli rabe in the last 2 minutes of cook time then drain and set aside. Meanwhile, mix fennel seeds, paprika, onion powder, 1/2 tsp salt and 1/2 tsp pepper with ground turkey in a large bowl.
From thegirlonbloor.com


ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO RECIPE
Apr 27, 2016 - This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food. Apr 27, 2016 - This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


ORECCHIETTE WITH BROCCOLI RABE - ITALIAN RECIPE BOOK
2019-09-11 Chop coarsely. Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes. Past that time add orecchiette pasta and cook until pasta is “al dente”. Verify cooking time on the directions on the package. Dry pasta cooks longer!
From italianrecipebook.com


ORECCHIETTE PASTA WITH BROCCOLI RABE AND SAUSAGE
2017-08-27 Instructions. Bring a large pot of salted water to a boil. Add the orecchiette and cook according the the package directions. Before you drain the orecchiette, scoop out 1 - 1 1/2 cups of pasta water and set it aside. Meanwhile, heat 1 tablespoon of the olive oil in a heavy 12-inch skillet over medium high heat.
From justalittlebitofbacon.com


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