You may also like
Categories:
broccoli rabe Pasta olive oil sausage garlic red pepper Parmesan extra-virgin olive oil onion garlic celery carrot tomatoes basil bay leaves salt unsalted butter
Viewed: 47 - Published at: 4 years agoIngredients
- 2 bunches broccoli rabe, stems trimmed
- 1 pound orecchiette pasta
- 3 tablespoons olive oil
- 1 pound turkey Italian-style sausage, casings removed
- 3 garlic cloves, minced
- Pinch dried crushed red pepper flakes
- 1/4 cup grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 2 (32-ounce) cans crushed tomatoes
- 4 to 6 basil leaves
- 2 dried bay leaves
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter, optional
Method
- Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute.
- Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water.
- Bring the reserved cooking water back to a boil.
- Heat the oil in a heavy large skillet over medium heat.
- Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes.
- Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
- Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
- Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices.
- Add the pasta to the skillet.
- Stir in the Parmesan and serve immediately.
- In a large casserole pot, heat oil over medium-high heat.
- Add onion and garlic and saute until soft and translucent, about 2 minutes.
- Add celery and carrot and season with salt and pepper.
- Saute until all the vegetables are soft, about 5 minutes.
- Add tomatoes, basil, and bay leaves and reduce the heat to low.
- Cover the pot and simmer for 1 hour or until thick.
- Remove bay leaves and taste for seasoning.
- If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor.
- Process until smooth.
- Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags.
- Freeze for up to 6 months.
- Yield: 6 cups
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
