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INSANELY DELICIOUS fresh ORECCHIETTE with Italian SAUSAGE and BROCCOLINI

Today’s episode we learn how to make an insanely delicious pasta made with fresh orecchiette with Italian sausage, broccolini garlic and oil. This builds upon broccoli pasta which built upon Aglio e Olio. If you need a refresher on those videos, check out the links below.



Ingredients

  • 1 Lb Fresh or Dried Orecchiette

  • ½ Lb Italian Sausage, crumbled

  • 1 Bunch of Broccolini, chopped (or broccoli rabe, or broccoli)

  • 4 Cloves of Garlic, sliced

  • 3-4 Tablespoons, Extra Virgin Olive Oil

  • ½ Teaspoon, Chili Flake

  • Sea Salt to taste and for the pasta water


Garnish

  • Pecorino Romano or Parmigiano Reggiano, Grated

  • Extra Virgin Olive Oil

 

Directions:

  1. The last episode we made fresh orecchiette to make sure to go check out that recipe or you can use dried pasta if you’d like.

  2. Prep your ingredients. Slice the garlic thin. Chop the broccolini into even bite-sized pieces. If some of the stalks are too thick, cut it in half so it cooks evenly.

  3. Get a pot of water on the stove and bring it up to a boil. You want to over-salt the water because there is no salt in the fresh pasta. That's why everyone says to make sure the water is salty because pasta doesn’t usually have salt in it. And since the pasta is fresh and will cook in 2-3 minutes, we want to make the sauce and have it ready to go once the pasta is perfectly cooked.

  4. In a large pan over medium-high heat, add a couple of tablespoons of olive oil and then crumble up small balls of sausage into the pan and begin to brown on all sides while slowly breaking up the sausage a little more. Once the sausage is browned, add the broccolini. You can add the stalks first if you want, they take a little longer to cook, but I like a bit to them. Add more olive oil as needed and season the broccoli with salt. Cook until the broccoli is cooked enough for your liking. Once the sausage is browned and the broccoli is cooked but still has some bite to it, add a touch more olive oil, the garlic and the chili flake and at the same time as you add those ingredients to the sauce, add the fresh pasta to the water. Once the garlic starts to brown, turn off the heat, add a ladle or two of the pasta water and then turn the heat back on and let the broccolini finish cooking and wait till the pasta is perfectly done.

  5. Once the pasta floats, its cooked, add it to the sauce with the heat on medium and just like aglio e olio or broccoli pasta, continue to toss and stir to emulsify the sauce. Once the sauce thickens and everything is cooked well, taste it and make sure it tastes good and adjust the seasoning.

  6. Plate with some fresh pecorino or parmigiana and a little fresh extra virgin olive oil.

 

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