loveandlemons4.8
Orecchiette with Broccoli Rabe
This orecchiette pasta is a delicious, satisfying winter meal! If you don't already have caramelized onions on hand, cooking them will be your first step. The process takes around an hour, but you can prep them well in advance. They keep in the fridge for up to a week.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
Break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon of olive oil and cook 1 to ⏱️ 2 minutes or until well-browned. Remove and set aside.
2
Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water. Drop the broccoli rabe into the boiling water and boil for ⏱️ 2 minutes. Scoop out the broccoli rabe, reserving the boiling water. Drain and place onto a clean kitchen towel. Pat dry and chop into 1-inch pieces.
3
Bring the pot of water back to a boil, add more salt, and cook the pasta according to package directions or until al dente. Reserve ½ cup of the starchy pasta water.
4
When the pasta has about a minute left, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for ⏱️ 30 seconds. Add the wine, cook for ⏱️ 30 seconds, then use a slotted spoon to scoop the pasta directly from the pasta pot into the skillet.
5
Add the reserved pasta water, cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and freshly ground pepper and stir to combine. Stir in the cooked sausage, caramelized onions, sun-dried tomatoes, and top with the pine nuts. Season to taste and serve.
lemon juice, plus 1 teaspoon zest1 tablespooncaramelized onions2
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