Saturday, June 18, 2011

Cook: Orecchiette with Spicy Sausage, Broccolini and Peppadew

As noted in my previous post, I LOVE the orecchiette at Bottega Louie. I order it every time I go there. So, this week, I decided that I would try to recreate it at home. I pieced together several different recipes that I found online and came up with this one. J said it was fantastic and delicious - as good, if not better, than the orecchiette at Bottega Louie! :)  This recipe serves 4-6

  • 10-12 ounces orecchiette (slightly less than the usual 16 oz bag/box)
  • 1 lb hot italian sausages
  • approx 1/2 lb broccolini (aka. baby broccoli) - trim off bottom part of stems
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 cup chicken stock
  • 1/4 cup grated parmesan cheese
  • 1/2 lemon (squeeze for juice)
  • approx 10 pepperdew peppers, chopped (you can find these in the canned italian section)
  • salt and pepper to taste
This is what a peppadew is in case you weren't sure.
boiling the broccolini

  1. Bring a large pot of salted water to boil. Add the broccolini and cook for 6-8 minutes or until soft. Remove with a slotted spoon or tongs, and quick chop into 2 inch pieces. 
  2. Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes or until slightly undercooked. Drain, reserving the cooking water
  3. Remove sausage from their casing
  4. Heat olive oil in a large deep pan over medium heat. Add garlic.  Then add sausage meat, breaking it up as finely as possible. I did this using two spatulas. 
  5. After sausage is browned, add broccolini and cook/stir until broccoli starts to break down into the sauce. 
  6. Add the chopped peppadew peppers. 
  7. Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, be careful it doesn't stick. I didn't have to add any pasta water, but if it seems too dry this is where you can add it. Be sure not too overcook!
  8. Finish the pasta by folding in the parmesan cheese, and freshly squeezed lemon juice. Salt and pepper to taste. 
  9. Plate and garnish with shaved parmesan. 
(this is a big saute pan)

Note: I served this with a simple arugula and tomato salad which is a variation of this salad recipe, but with tomatoes instead of artichokes!  
We enjoyed it with a glass of Rosenthal Block M Cabernet Sauvignon.  Bon Appetit!

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