Rabe and Sausage
"little ears" in Italian, are small disc- or ear-shaped semolina
pastas once made only at home.
If you can't find this shape, any ridged or tubular small pasta will hold this sauce just fine.
The bitter rabe is
nicely balanced by the intensity of the hot and sweet sausage to produce a very
appetizing combination of flavors.
SERVES 4 AS A MAIN COURSE ●
SERVES 6 AS A PASTA COURSE
Flavored Olive Oil (see below)
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a combination of
hot and sweet according to your taste, cut
into bite-size pieces
1 pound broccoli rabe, cooked (see below)
1 cup broccoli rabe water (see below)
Salt and pepper to taste
1 pound orecchiette
Freshly-grated Pecorino Romano cheese
1. Heat oil and stir in garlic in a large sauté pan over medium heat. Add the sausages and sauté until meat is cooked and loses its raw look.
2. Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste.
3. Raise heat and cook until sauce is hot.
4. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente.
5. Drain orecchiette. Return drained orecchiette to the pot. Place over medium-high heat and stir in ¾ cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for I minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
flavored Olive Oil
1 cup fine-quality
olive oil (such as
4 garlic cloves, peeled and crushed
Basic Vegetables include
Broccoli di Rape
2 large bunches broccoli rabe
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.
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.
Drain cooking water. (Reserve
it if you are going to combine the broccoli rabe with pasta or are going to
prepare a Rao’s recipe requiring broccoli rabe water.)
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.
Cover with a damp cloth and refrigerate until ready to sauté or add to
pasta or sauces.
(Just in case you are
curious and have not had a chance to get your own copy of this cookbook yet, the
other three basic vegetables are Savoy Cabbage, Escarole and Broccoli.
The book also includes a luscious looking platter of Asparagus with
Parmigiano-Reggiano Cheese as well as recipes for some other mouth-watering
You can find this and related recipes by tapping here on the Home Cookin' index.
Copyright © 1999-2005 S.H. Klock/ The Recipe
Reader / at Home Cookin'.