Orecchiette With Chicken Sausage And Broccoli Liscia Food

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut broccoli rabe in quarters.
• Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
• Blanch for about 1 1/2 - 2 minutes, drain and set aside in a colander.
• Re-fill pot with water and salt for the pasta and bring back to a boil.
• Add pasta and cook according to package directions for al dente.
• In a large deep sauté pan, brown sausage on medium heat, breaking up into small pieces as it cooks.
• When completely cooked through set aside in a dish or a bowl.
• Increase heat to medium high, add olive oil to the pan; when hot add garlic and cook until golden (don't burn).
• Return broccoli rabe to the pan, mix well with the garlic and oil, season with salt and pepper and cook about a minute. Return cooked sausage to the pan and mix well.
• Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds.
• Add chicken broth, parmesan cheese and red pepper flakes if using.
• Adjust salt and pepper to taste and toss another 30 seconds so that everything is mixed well and the pasta is coated with the sauce.
• Remove from heat and add to a large pasta dish or divide equally between 6 pasta bowls. Serve with additional grated cheese if you desire.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
• Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
• Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

PASTA WITH CHICKEN SAUSAGE AND BROCCOLI

Steps:

• Cut broccoli into 3 inch pieces, discarding stems.
• Blanch broccoli in a large pot of boiling water until tender, about 5 minutes.
• Before draining, reserve 1 cup of broccoli water.
• Drain and rinse broccoli with cold water. Drain on towel.
• Cook pasta according to package directions.
• While pasta is cooking, place 2 tablespoons of water into cold skillet with garlic and sausage and then turn to medium low heat.
• Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes.
• Pour reserved broccoli water into pan with sausage.
• When pasta is cooked, drain it and place it back in the pot and season with salt.
• Pour sausage over pasta and stir in broccoli.
• Taste and adjust seasonings.
• Garnish with bread crumbs and/or cheese.

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI LISCIA

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain well. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Slice diagonally the stem and floret of the broccoli raab (or any other green you want to use) and coarsely chop and add the broccoli raab greens. Add the broccoli raab, 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 sauce reduces slightly, about 3 minutes. Add the cooked pasta to the skillet and toss gently. Sprinkle half the parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
• Serve with a baggette.