Recipe courtesy of Eric Greenspan
Recipe courtesy of Eric Greenspan
Watch how to make this recipe.
Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 11 mg
- Sodium
- 392 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 298
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 11 mg
- Sodium
- 392 mg
Ingredients
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Directions
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17m
Easy
CLASS
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
- While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
- Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.
