Monday, April 18, 2011

Orecchiette with Braised Broccoli Rabe and Sweet Italian Sausage

Last night for dinner I thought that we would try something new. That new thing was broccoli rabe and cooking with anchovies. I have never had the rabe before but figured that I would like it since  I love most leafy greens. This one did not disappoint. I have some issues with canned fish of any kind and I will sometimes use anchovy paste, but touching those little hairy things and watching them cook, I was not so sure about. I decided to give it a try and I reviewed a ton of recipes and came up with this delicious meal. I hope that you will go out of your comfort zone like I did to make this and give the recipe a try. Happy Eating!

Orecchiette with Braised Broccoli Rabe and Sweet Italian Sausage

1 bunch of Broccoli Rabe, stems trimmed and cut into 1 inch pieces

1 pound orecchiette pasta

3 tablespoons olive oil

1 pound Sweet Italian-style sausage, casings removed (I prefer turkey or chicken sausage for this recipe)

2 garlic cloves, minced

1 onion, minced

3 anchovy fillets, rinsed and patted dry

a Pinch of dried crushed red pepper flakes

1/4 cup grated Parmesan

Cook the sausage, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Set aside in a large bowl and cook the orecchiette according to package directions. In the same pan that you cooked the sausage in add olive oil and heat to medium high. When the pan is hot add in garlic, onions, anchovies, and pepper flakes. Cook until the anchovies break up and the onion and garlic are soft, about 5 minutes. Rinse the Broccoli Rabe and add to the pan. Cook stirring frequently until the broccoli rabe is wilted and tender around 10 minutes, add to the sausage in the bowl. Drain the pasta and add to the bowl with the sausage and broccoli rabe, stir to mix and top with cheese.

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