Orecchiette with Sausage & Broccoli Rabe
8
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
This recipe showcases one of our favorite time-saving stove- top tricks: cooking pasta and veggies together in the same bubbling pot. Here, the pleasing bitterness of chopped broccoli rabe lends balance to the savory flavors of Italian sausage and sharp cheese, while tomatoes come through with brightness and tang. With its concave shape, orecchiette pasta catches the full range of flavors in every bite.
Ingredients
Table salt
0.5 tsp
Uncooked orecchiette pasta
8 oz
Uncooked broccoli rabe
1.25 pound(s)
Uncooked sweet Italian turkey sausage
12 oz
Garlic
2 medium clove(s)
Crushed red pepper flakes
0.5 tsp
Grape tomatoes
1 cup(s)
White wine vinegar
2 Tbsp
Grated Pecorino Romano cheese
6 Tbsp
Instructions
1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 4 minutes. Add the broccoli rabe and cook until the pasta is al dente and the greens are just tender, about 5 minutes more. Drain the pasta and broccoli rabe, reserving ¼ cup of the cooking water.
2
Meanwhile, in a large nonstick skillet, cook the sausage over medium heat, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds, stirring frequently. Add the tomatoes, vinegar, salt, and reserved pasta cooking water. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the tomatoes begin to soften, about 1 minute.
3
Add the pasta and broccoli rabe to the skillet and stir to combine. Divide the pasta among 6 bowls. Sprinkle with the cheese.
4
Per serving: 1 generous cup pasta and 1 tbsp cheese
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