Serves 1
Directions
- 1Trim tough stems from broccoli rabe and roughly chop.
- 2Thinly slice the garlic cloves.
- 3Cook the orecchiette according to package directions.
- 4In a pan, cook the Italian sausage, using a spoon to break it up, until browned.
- 5Add the sliced garlic and red pepper flakes to the pan with the sausage.
- 6Add the broccoli rabe and cook until wilted.
- 7Deglaze the pan with white wine if using.
- 8Toss the cooked orecchiette into the pan with the sausage and broccoli rabe mixture.
- 9Finish by stirring in olive oil, lemon zest, lemon juice, and parmigiano reggiano if using, and season with salt and pepper to taste.
Ingredients
- 1 lb orecchiette
- 1 lb italian sausage, casings removed
- 1 large bunch broccoli rabe, tough stems trimmed and roughly chopped
- 1-2 anchovy fillet (optional)
- 1-2 tsp anchovy paste (optional)
- 4-5 clove garlic, thinly sliced
- 1 tsp red pepper flakes
- 1/2 cup dry white wine (optional)
- 1 cup parmigiano reggiano, microplaned (optional)
- 4 tbsp olive oil
- 1/2 lemon lemon zest (optional)
- 1-2 tsp lemon juice (optional)
- salt (optional)
- freshly cracked black pepper (optional)
Tips
- Broccolini is a wonderful, less bitter substitute and my recommendation if you’re bitterness-sensitive.
- Red pepper flakes can be adjusted to taste.
- White wine is optional and not traditional.
- Parmigiano Reggiano is optional and not traditional.
- Lemon zest and juice are optional and not traditional; add to taste.
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