- 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
- 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.
- 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
- Remove sausage from their casing
- 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.
- After sausage is browned, add broccolini and cook/stir until broccoli starts to break down into the sauce.
- Add the chopped peppadew peppers.
- 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!
- Finish the pasta by folding in the parmesan cheese, and freshly squeezed lemon juice. Salt and pepper to taste.
- 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!