Orecchiette with Rapini and Spicy Pork Sausage
★★★☆☆
Ingredients
- 1 bunch rapini (broccoli rabe), stems trimmed
- 2 T olive oil
- 1 cup finely chopped Spanish onion (237 ml)
- 3 garlic cloves, minced
- 1/2 tsp kosher salt (2.5 ml)
- 12 ounces spicy pork sausage, casings removed (340 g)
- 1/2 cup marinara sauce (118 ml)
- 10 ounces orecchiette (283 g)
- 1/4 cup grated Pecorino Romano (59.1 ml)
- 1/4 cup grated Parmigiano Reggiano (59.1 ml)
Instructions
- Blanch rapini 3 minutes in boiling salted water; ice bath, drain, chop. Reserve water.
- Sauté onion, garlic, salt 5 minutes. Add sausage, brown and crumble, 6 minutes. Add rapini, sauté 2 minutes. Stir in marinara.
- Add 1/2 cup rapini water plus 1/2 cup tap water. Simmer to thicken.
- Cook orecchiette in rapini water until al dente. Add to sauce with half the cheese. Serve with remaining cheese.
Wine Pairing: Medium Red (Nero d'Avola, Primitivo) — Southern Italian reds match the sausage and bitter greens.