Orecchiette with Broccoli Rabe

Women‍‍`s Corner
December 13, 2020

This orecchiette pasta is a delicious, satisfying winter meal! If you don't already have caramelized onions on hand, cooking them will be your first step. The process takes around an hour, but you can prep them well in advance. They keep in the fridge for up to a week.

Ingredients :

- 3 Plant-Based Italian Sausages

- Extra-virgin olive oil

- 1½ bunches broccoli rabe

- 8 ounces dry orecchiette pasta

- 4 garlic cloves, sliced

- ¼ cup dry white wine

- ⅓ cup grated parmesan cheese

- 1 tablespoon lemon juice, plus 1 teaspoon zest

- ¼ to ½ teaspoon red pepper flakes

- Sea salt and freshly ground black pepper

- 2 caramelized onions

- 8 oil-packed sun-dried tomatoes, chopped

- ⅓ cup pine nuts

Method : Break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon of vegetable oil and cook 1 to 2 minutes or until well-browned. Remove and put aside. Trim ½ inch off the ends of the broccoli rabe. Prepare an outsized pot of salted boiling water. Drop the broccoli rabe into the boiling water and boil for two minutes. Scoop out the broccoli rabe, reserving the boiling water. Drain and place onto a clean kitchen towel. Pat dry and chop into 1-inch pieces. Bring the pot of water heater to a boil, add more salt, and cook the pasta consistent with package directions or until hard . Reserve ½ cup of the starchy pasta water.

When the pasta has a few minute left, heat 1 tablespoon of vegetable oil during a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds. Add the wine, cook for 30 seconds, then use a slotted spoon to scoop the pasta directly from the pasta pot into the skillet. Add the reserved pasta water, cheese, juice , zest, red pepper flakes, ½ teaspoon salt, and freshly ground pepper and stir to mix . Stir within the cooked sausage, caramelized onions, sun-dried tomatoes, and top with the pine nuts. Season to taste and serve.