Recipe courtesy of Frank Pellegrino
Orecchiette with Broccoli and Sausage
Getting reviews...
- Level: Easy
- Yield: 4 servings as a main course, 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 51 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 86 mg
- Sodium
- 874 mg
- Level: Easy
- Yield: 4 servings as a main course, 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 965
- Total Fat
- 51 g
- Saturated Fat
- 15 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 7 g
- Sugar
- 3 g
- Protein
- 35 g
- Cholesterol
- 86 mg
- Sodium
- 874 mg
Ingredients
Directions
- Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over mediumhigh heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
