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orecchiette pasta broccoli rabe extra-virgin olive oil sausage garlic salt onion salt garlic ground black pepper black olives
Viewed: 28 - Published at: 2 years agoIngredients
- 1 (16 ounce) package orecchiette pasta
- 2 bunches broccoli rabe, trimmed and chopped
- 1/4 cup extra-virgin olive oil
- 6 (4 ounce) links hot Italian sausage
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic powder
- ground black pepper
- 1 (4 ounce) can sliced black olives
Method
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Once the water is boiling, stir in the orcchiette and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
- Drain well in a colander set in the sink.
- At the same time, bring another large pot of lightly salted water to a boil.
- Stir in the broccoli rabe, and cook uncovered until tender, about 6 minutes.
- Drain, and return to the pot along with the orcchiette pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat.
- Add the sausage, and cook until firm turning frequently, about 5 minutes.
- Cut the sausage into 1/2 inch pieces, and sprinkle with the minced garlic, salt, onion salt, garlic powder, and black pepper.
- Cook until the sausage is no longer pink in the center, and beginning to brown on the cut sides, about 5 minutes more.
- Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.
