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broccoli rabe extra-virgin olive oil Italian sausage onion garlic ground nutmeg chicken stock tomatoes white beans orecchiette Pecorino-Romano cheese salt water
Viewed: 29 - Published at: 6 years agoIngredients
- 1 large head broccoli rabe, cut into 2 inch pieces
- 2 tablespoons extra virgin olive oil
- 1 lb Italian sausage, I use hot
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1/8 teaspoon ground nutmeg
- 4 cups chicken stock
- 28 ounces diced tomatoes, undrained (can use stewed tomatoes)
- 15 ounces white beans, drained and rinsed
- 1 1/2 cups orecchiette
- grated pecorino romano cheese, for topping
- salt and pepper, to taste
- 2 cups water
Method
- Bring a medium pot of water to a boil.
- Add salt to it, then add broccoli rabe.
- Boil for 3 minutes.
- Drain and let cool.
- In a soup pot heat the olive oil over medium high heat.
- Add the sausage and cumbling with a spoon until browned 3-4 minutes.
- Stir in the onion and garlic and cook until softened, about 5 minutes.
- Season with the nutmeg and salt and pepper, to taste.
- Add the chicken stock, tomatoes and their juices and 2 cups of water.
- Cover and bring to boil.
- Stir in the the white beans and cooked broccoli rabe and return to a boil.
- Add the pasta and cook, stirring occasionally until al dente.
- Top with the cheese.
