Orecchiette with Turkey Sausage and Broccoli Rabe

From the book, Everyday Italian. get this book >

ingredients

4 servings
 
Orecchiette with Turkey Sausage and Broccoli Rabe
2 bunches broccoli rabe, stems trimmedbroccoli rabe2
1 pound orecchiette pastaorecchiette1
3 tablespoons olive oilolive oil3
1 pound turkey Italian-style sausage, casings removedturkey Italian-style sausage1
3 garlic cloves, mincedgarlic clove3
Pinch dried crushed red pepper flakesred pepper flakes1
¼ cup grated Parmesanparmesan cheese¼
Simple Tomato Sauce
½ cup extra-virgin olive oilextra-virgin olive oil½
1 small onion, choppedonion1
2 cloves garlic, choppedgarlic clove2
1 stalk celery, choppedcelery1
1 carrot, choppedcarrots1
sea salt and freshly ground black peppersalt and freshly ground black pepper1
2 (32-ounce) cans crushed tomatoescan crushed tomatoes2
2 dried bay leavesbay leaf, dried2
4 tablespoons unsalted butter, optionalunsalted butter4

instructions

 
Orecchiette with Turkey Sausage and Broccoli Rabe
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.
Simple Tomato Sauce
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 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 pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
This recipe is featured in:
Everyday Italian: 125 Simple and Delicious Recipes

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