Tuesday, March 27, 2012

Orecchiette with spicy sausage and broccoli rabe

Orecchiette pasta with spicy sausage and broccoli rabe

1 large bunch of rabe, washed, trim stalks, and chop (can use 2 bunches of fresh spinich)
12 oz of orecchiette pasta (gemelli is good, too)
1 lb. spicy or Italian pork sausage, casings removed
1/4 of small onion, chopped fine
3 garlic cloves, pressed
red or black pepper to taste 
1 cup red. sodium, no fat chicken broth
1/2 cup heavy cream
1/4 teasp. ground nutmeg
Pecorino Romano or Parmesan cheese

Spray electric skillet, and brown sausage.  After sausage is brown, I add a 1/2 of water and steam it, to make sure it is cooked through.  Drain all but 1 teaspoon of fat, and saute onion and garlic briefly.  Puree' sausage in a food processor.  Meanwhile, heat large pot of boiling water - cook pasta for about 9 minutes, and add rape or spinich for last 1-2 minutes of cooking time.  Drain in a colander.  Add chicken broth to skillet with onion and garlic, then ground sausage.  Toss pasta and greens in with the meat.  Stir well, then add cream.  Season with peppers, nutmeg, and top with cheese.  

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