This recipe uses apple sausage to boost the sweetness – however, Italian sausage (mild or hot) is also equally delicious.
Recipe (Serves 6)
Ingredients:
- 1 large bunch broccoli rabe, washed & tough stems removed & discarded
- 1 (10 oz.) pkg. orecchiette pasta
- 1 lb. organic sweet apple sausage, casings removed & discarded
- 1 teaspoon extra virgin olive oil
- 5 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Salt & pepper to taste
- ¼ cup freshly grated parmesan cheese, plus extra for topping
- Crushed red pepper flakes, to taste
Directions:
Bring a large pot of water to a boil. Meanwhile quarter the broccoli rabe. When the water begins to boil, add the broccoli rabe. Blanche it for just about 2 minutes, then scoop it out using a sieve or fine mesh strainer. Set the broccoli rabe aside. Add salt to the boiling water and use it to cook the orecchiette pasta per package directions for al dente. While the pasta cooks, add the crumbled sweet apple sausage to a separate large non-stick sauté pan. Cook the sausage over medium high heat, stirring frequently and breaking up the crumbles as necessary to prevent clumping. When the sausage is lightly browned and completely cooked through, remove it from the sauté pan. Set the meat aside. Reserve and do not wipe out the sauté pan. You’ll want those little brown bits. Meanwhile, check the pasta. When done, drain it and set it aside. Return the used sauté pan to the stove, turn the stovetop to medium, and add the olive oil. Once heated, add the garlic and stir constantly to prevent burning. Cook the garlic briefly, for one to two minutes until fragrant, taking care not to burn it. Add the broccoli rabe to the garlic in the sauté pan. Season with salt and pepper and cook for one minute. Add the cooked sausage and pasta. Briefly stir to combine. Add the chicken broth, freshly grated parmesan cheese, and red pepper flakes as desired. Briefly stir to combine so that everything is coated with the sauce. Cook until everything is heated through. Place it in a large serving bowl or on individual plates and add extra grated parmesan cheese over top if desired.
Chef tips:
Garlic – Avoid burning the garlic as the flavor will be off-putting and bitter. Make sure the heat is not too high. Keep your eye on the pan, stir the garlic constantly, and cook it briefly to eliminate the rawness.
Pasta – Removing the orecchiette from the boiling water at the right time is key to success in this recipe. Watch the pasta to avoid overcooking. For precision, use a kitchen timer. You’ll want your pasta to be al dente. Al dente means to the tooth. The pasta should hold its shape and have a desirable slight chewy yet still firm bite – and not be mushy. Overcooking pasta can destroy the taste and texture of this recipe, so be sure to read the package for accurate cooking times for al dente.
Searching for more sausage recipes? Check out our recipe for sausage and chicken wild rice casserole.
