Sausage Broccolini Pasta Recipe
This bold flavor from the sausages, combined with the sweetness of broccolini and the chewiness of orecchiette, makes this dish incredibly addictive.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ pound Italian sausage (250 grams)
- 1 garlic clove
- 1 cup chicken stock
- 1 sprig of rosemary (½ teaspoon dried rosemary)
- ½ teaspoon salt (plus extra salt)
- ¼ teaspoon freshly ground black pepper
- 1 pound orecchiette (500 grams)
- 1 pound broccolini (500 grams)
- ½ cup finely grated Pecorino Romano cheese (plus more for serving)
Instructions
Bring a large pot of boiling water to the boil.
Wash the broccolini then cut the stalks into ½ inch pieces leaving the florets at the top whole. Set aside.
Peel the sausages and break them up with a fork or your hands. Set aside.
Peel and slice the garlic and add to a large skillet or sauté pan along with the oil. Place the skillet over medium heat until the garlic starts to become fragrant and sizzle.
Then add the sausage meat, frying and breaking it up with a wooden spoon. Cook until no longer pink and is beginning to brown.
Add chicken broth, rosemary, salt and freshly ground black pepper. Turn down the heat and allow to simmer while the pasta and broccolini cook (approximately 13 minutes).
When the water is boiling, salt liberally (approximately 2 tablespoons) and add the pasta and cook according to package instructions. In the last three minutes add the chopped broccolini. Before draining, reserve a cup of water. Drain the pasta and broccolini then add to the pan of sausage.
Stir the pasta, broccolini and sausage well adding the Pecorino Romano cheese and some of the reserved pasta water if it seems dry. Taste and adjust the seasoning if necessary.
Serve hot with a drizzle of extra virgin olive oil and lots more Pecorino Romano cheese.
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