Orecchiette with Sausage and Broccoli Rabe
Ingredients
The pasta and vegetables
-
1
large bunch
broccoli rabe
-
10
oz
orecchiette pasta
The sausage and sauce
-
1
lb
lean chicken sausage
-
1
tsp
olive oil
-
5-6
cloves
garlic
-
1
cup
less sodium chicken broth
-
¼
cup
grated Parmigiano Reggiano
-
to taste
crushed red pepper flakes
Instructions
- Cut the broccoli rabe into quarters.
- Boil water in a large pot and blanch the broccoli rabe for about 1½ to 2 minutes, then drain.
- Refill the pot with water, add salt, and bring to a boil for the pasta.
- Cook the pasta according to package directions for al dente.
- In a large sauté pan, brown the sausage over medium heat, breaking it into small pieces.
- Once cooked, set the sausage aside.
- In the same pan, heat olive oil and cook the garlic until golden.
- Add the broccoli rabe back to the pan, season with salt and pepper, and cook for about a minute.
- Return the cooked sausage to the pan and mix well.
- Drain the pasta and add it to the broccoli rabe mixture, stirring for about 30 seconds.
- Add chicken broth, Parmesan cheese, and red pepper flakes, adjusting seasoning as needed.
- Toss everything together for another 30 seconds and serve.
Nutrition Facts (estimated)
Servings
6
Calories
289
Total fat
5g
Total carbohydrates
39g
Total protein
21g
Sodium
20mg
Cholesterol
4mg
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