Recipe courtesy of Carluccio's Coal Fired Pizza
Orecchiette Pasta Carluccio's Way
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 1044
- Total Fat
- 51
- Saturated Fat
- 14
- Carbohydrates
- 105
- Dietary Fiber
- 21
- Sugar
- 5
- Protein
- 49
- Cholesterol
- 74
- Sodium
- 1876
- Total: 40 min
- Active: 35 min
Ingredients
Salt
2 large bunches broccoli rabe, washed, trimmed and stems split
2 large bunches broccoli rabe, washed, trimmed and stems split
1 pound orecchiette pasta
6 tablespoons extra-virgin olive oil
1 pound fresh Italian sausage, removed from casings and crumbled
4 cloves garlic
Pinch crushed red pepper flakes, optional
1 can cannellini beans, drained and rinsed
1 cup vegetable stock
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Directions
- In a large pot, bring 5 to 6 quarts (20 to 24 cups) of water to a boil and add salt to taste. Prepare an ice water bath. Blanch the broccoli rabe in the boiling water for 1 to 2 minutes. Remove with a slotted spoon and transfer to the ice bath to stop the cooking process and keep it nice and green. When cooled, drain the broccoli rabe and pat dry.
- Return the same water to a boil and salt again. Cook the orecchiette in the boiling water according to the package instructions, reserving 1 cup of the pasta water before draining it.
- While the pasta is cooking, add the extra-virgin olive oil to a large skillet and heat. Add the crumbled sausage, garlic and crushed red pepper flakes and cook 2 to 3 minutes. Add the cannellini beans and broccoli rabe and continue to cook another 2 to 3 minutes. Add the vegetable stock and cook until the liquid is reduced by half.
- Drain the cooked pasta, add it to the skillet with the other ingredients and let the flavors come together by cooking for another 3 to 4 minutes. Moisten with some of the reserved pasta water if needed. Sprinkle with the grated cheese and freshly ground pepper to taste.