This popular dish (Pasta with broccoli rabe & sausage) originates from the southern city of Bari, within the Puglia region of Italy (the heel of the boot), on the Adriatic Coast. Orecchiette (little ears) is the local pasta made by hand in most homes in Puglia.
Serves 6:
1 lb of orecchiette pasta
1 bunch of broccoli rabe
2 cheese & parsley sausage
2 hot sausage
6 cloves of garlic
Red pepper flakes
Salt
¼ cup of Locatelli or Pecorino Romano grated cheese
¼ cup of olive oil
¼ cup of Chicken broth
½ cup of White wine
Cooking Directions:
1. Remove the sausage meat from the casing. Saute, with a small amount of olive oil, on both sides, till lightly browned.
2. In another sauce pan, saute garlic in olive oil till golden.
Add the broccoli rabe and saute till cooked (don’t overcook)
3. Add the sausage with the broccoli rabe. Chop smaller.
Add white wine, chicken broth, red pepper flakes.
4. Boil water for pasta, add salt (about 3 tbsp). Cook orecchiette al dente, which would be about 8-10 minutes.
Save a cup of pasta water. Strain the pasta.
5. Throw the pasta back in the sauce pan, add the sausage and broccoli rabe mixture. You can add pasta water if it needs more liquid. It helps your sauce adhere to the pasta. Add grating cheese.
6. Serve in a decorative bowl that highlights the color and ingredients of the pasta dish.
Complement this dish with a traditional light white wine, an Italian Gavi or if you prefer, an Italian red, perhaps a Chianti.
