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kosher salt broccoli rabe pistachios freshly grated parmigiano extra-virgin olive oil Mascarpone extra-virgin olive oil Italian sausage orecchiette oil
Viewed: 61 - Published at: 4 years agoIngredients
- Kosher salt
- 2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-inch lengths
- 1/2 cup chopped pistachios
- 3/4 cup freshly grated Parmigiano
- Extra virgin olive oil
- 1/4 cup mascarpone
- Extra virgin olive oil
- 1/2 pound Italian sausage, sweet or spicy, casings removed
- 1 pound orecchiette
- Big fat finishing oil
- Freshly grated Parmigiano
Method
- Bring a large pot of well-salted water to a boil.
- Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later.
- Reserve a cup of the rabe.
- Toss the rest in a food processor and pulse, pulse, pulse until you have a coarse paste.
- Add the pistachios and Parm and puree until smooth.
- If it seems dry, drizzle in a little olive oil while the machine is running.
- Add the mascarpone and pulse until combined; taste for seasoning.
- It should be slightly bitter, nutty, and creamy at the same time.
- Reserve.
- Coat a large saute pan with olive oil and bring to medium-high heat.
- Add the sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes.
- Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends.
- Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage.
- Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta.
- Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine.
- Divide among bowls and serve immediately.
