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Pasta Italian-style sausages olive oil shallot garlic sherry vinegar broccoli rabe kosher salt ground black pepper Parmesan cheese
Viewed: 11 - Published at: 5 years agoIngredients
- 8 ounces orecchiette pasta
- 8 ounces Italian-style sausages, casings removed
- 1 tablespoon olive oil
- 1 shallot, chopped
- 2 garlic cloves, minced
- 3 tablespoons sherry vinegar
- 1 bunch broccoli rabe, ends trimmed, chopped
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- Parmesan cheese
Method
- Cook pasta according to package directions. Meanwhile, in a large frying pan over medium-high heat, brown sausages in oil, stirring to break up, about 5 minutes. Add shallot and garlic and cook until fragrant, about 1 minute. Pour in vinegar and scrape pan to loosen browned bits. Add broccoli rabe, sprinkle with 1/4 teaspoon salt and the pepper, and cook, covered, until bright green and tender-crisp, about 2 minutes.
- Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot, then add sausage mixture. Add a little reserved water if pasta seems dry. Season with salt to taste and serve with Parmesan.
- Use hot Italian sausages for a bit of kick, or stick with mild sausages and serve red chile flakes on the side so people can sprinkle on exactly as much as they want.
