Orecchiette With Spinach And Gorgonzola Sauce Food

ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA

Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola image

Provided by Eric Greenspan

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces orecchiette pasta
2 tablespoons olive oil
2 sweet Italian sausage links, casings removed
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic
1 orange, zested and juiced
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup drained sliced sun-dried tomatoes packed in oil
1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted pine nuts
2 tablespoons freshly grated Parmesan

Steps:

Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.

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