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1. Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. 2. Salt and pepper to taste, and saute one minute. 3. Add the rabe water. 4. Raise heat and cook until sauce is hot. 5. Meanwhile, cook orecchiette in rapidly boiling water until al dente. 6. Drain orecchiette. Return drained orecchiette to the pot. Place over medium heat and stir in 3/4 cup of broccoli rabe and sausage sauce. 7. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese. Serves 4 as main course. Serves 6 as pasta course. Flavored Olive Oil: 1. Heat oil in a small, heavy saucepan on medium-low heat. 2. Add garlic and barely simmer until garlic is just beginning to brown. 3. Remove and discard garlic. 4. Pour oil into a clean container and reserve, at room temperature, to use as flavored oil for frying and sauteing. Makes 1 cup. Broccoli Rabe: 1. Remove any tough outer or damaged leaves. Cut off the stems and tear the leaves into large pieces (about 3 to 4 inches). Wash in a sink filled with cold water. Shake off excess water. 2. Place broccoli rabe in a deep saucepan with cold water to cover by about 2 inches. Bring just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove it from the heat. 3. Drain cooking water. (Reserve it if you are going to combine the broccoli rabe with pasta or are going to prepare a Raos recipe requiring broccoli rabe water.) 4. Immediately place broccoli rabe in cold water to cover to stop the cooking process. when broccoli rabe is cool, drain well in a colander and pat dry. 5. Cover with a damp cloth and refrigerate until ready to saute or add to pasta or sauces. NOTES : From Raos Restaurant Recipe by: Good Morning America
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