Orecchiette With Broccoli Rabe and Sausage

Name: Orecchiette With Broccoli Rabe and Sausage
Cuisine: American
Ingredients: 1 1/2 cup Chicken broth; 1 lb Orecchiette or tagliatelle; 1/4 cup Olive oil; 3 clove Large chopped; 1 1/2 lb broccoli rabe, florets and tender stems only (get 2 bunches); 1/2 tsp Crushed red pepper flakes; 1/4 tsp Salt; 1 1/2 lb Hot Italian sausage, with fennel; 2 tsp Butter; 1/2 cup Freshly grated parmasean cheese plus some to serve

Katie King @cook_3480095

Orecchiette With Broccoli Rabe and Sausage

Katie King @cook_3480095

Saved

Ingredients

1 1/2 cupChicken broth
1 lbOrecchiette or tagliatelle
1/4 cupOlive oil
3 cloveLarge chopped
1 1/2 lbbroccoli rabe, florets and tender stems only (get 2 bunches)
1/2 tspCrushed red pepper flakes
1/4 tspSalt
1 1/2 lbHot Italian sausage, with fennel
2 tspButter
1/2 cupFreshly grated parmasean cheese plus some to serve

Saved

Steps

1

1. Bring the chicken stock to a boil.
2. Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
3. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sausage is cooked and the sauce reduces slightly, about 8 minutes.
4. Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.