Orecchiette Pasta with Pork Sausage Ragu and Broccoli di Rabe
- 2 lbs of Italian pork sausage meat removed from the sausage casing
- 1 28oz can of whole Italian plum tomatoes crushed by hand in their juice
- 2 garlic cloves minced
- 1/2 cup of minced onion
- 1 tbs olive oil
- Salt
- 1/2 tsp red pepper flakes
- Fresh grated Parmigiano-Reggiano cheese
- 1 pound of orecchiette
- 1 small bunch of broccoli di rabe hard ends chopped off.
Directions:
- Heat the olive oil in a large 12″ skillet
- Sauté the onion and garlic for 5 minutes
- Add and brown the sausage breaking it up with a wooden spoon
- Add the tomatoes and their juices,1-tsp salt, 1/2-tsp pepper flakes
- Stir everything together and allow this to simmer uncovered on a low heat for 30-minutes.
- Place the broccoli rabe in a pot of boiling water and boil for 5 minutes then remove it and chop it in half.
- Add to the sauce
- Cook your pasta 2-minutes short of recommended time and finish it in a skillet with the sauce on a medium heat. Turning the pasta in the sauce to finish cooking it and infusing the sauce into the pasta
Serve with a drizzle of a nice extra virgin olive oil and the grated Parmigiano cheese. Yum….simply yum, trust me.
Daniel Mancini
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