ORECCHIETTE WITH BROCCOLI RABE RECIPES

Steps:

• In a large pot of boiling salted water, cook orecchiette according to package instructions. During the last 2 minutes of cooking, blanch broccoli rabe. Remove broccoli rabe, and reserve 1 cup cooking water. Drain pasta and set aside.  In a large skillet over medium heat, heat oil. Add sausage and cook, stirring occasionally, until warmed through and slightly golden, about 5 minutes. Add 1 tablespoon butter and garlic and season with a generous amount of black pepper. Cook until fragrant, about 1 minute.  Add about ½ cup reserved pasta water and bring to a simmer. Add remaining 2 tablespoons butter then add broccoli rabe and pasta, tossing to combine.  Add Parmesan, lemon juice and zest, and red pepper flakes. Toss constantly until cheese is melty, removing skillet from heat when about half the cheese has melted. If sauce is too thick, loosen with more pasta water. Season with salt. 

Steps:

• Bring two 1-gallon pots of water to a boil.
• In the first pot, add a bit of salt and baking soda.
• Cook broccoli rabe tops for 10 minutes, discarding the thick stems.
• Drain, set aside and when cooled down chop roughly.
• Meanwhile in a skillet sauté crumbled sausage with 2 tablespoons olive oil until brown, then add garlic and red pepper cook one minute.
• Stir in cooked broccoli rabe.
• In the second pot, cook pasta two minutes less than package directions and drain, reserving some of the cooking water.
• Toss pasta and sauce in a skillet with some cooking water until the sauce is coating the pasta and pasta is perfectly cooked.
• Stir in cheese and remaining olive oil before serving.