This dish is the epitome of comfort for me (it's also a great example of my “double-up/halvsies” guideline) and is a tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says “welcome home.”
Ingredients
- 1 spicy Italian sausage, removed from casing
- sea salt, to taste
- 3 cloves garlic
- 1/4 teaspoon red chile flakes
- 1/4 cup extra virgin olive oil
- 2 tablespoons chicken stock
- 1/2 pound orecchiette pasta
- 2 bunches broccoli rabe, trimmed and cut into bite-sized pieces
- finishing salt, like Maldon salt (or grated Parmigiano-Reggiano cheese)
Instructions
- Sauté sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel, and wipe out the pot. Fill the pot with water, and bring to a boil with a generous pinch of salt.
- While waiting for water to boil, mash the garlic to a paste in a mortar and pestle with a pinch of salt. Whisk in chile flakes, olive oil and chicken stock, and set aside.
- When the water comes to a rapid boil, pour the pasta into the pot. Cook for 8 minutes, and add broccoli rabe to pot. Cook another 3 minutes, until pasta is al dente. Drain pasta and broccoli rabe, return to the pot, and toss with the garlic and olive oil over low heat. Add sausage and toss well.
- Top with an extra dose of finishing salt (Maldon is our favorite) or a sprinkle of Parmigiano-Reggiano.
Servings: 4
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