Something different from the tyranny of broccoli rabe in the traditional version of this dish.
That or I was craving it and they didn’t have broccoli rabe at the grocery store.
You decide.
Mise en Place | |||
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Staples | Meats | ||
8 oz | Orecchiete | 2 | Sweet Italian sausages |
4 tbs | butter | Veggies | |
2 tbs | Olive oil | 16-20 | Brussel Sprouts, trimmed and halved |
1/2 cup | Microplaned pecorino | 1 small | shallot minced |
kosher salt | 2 cloves | garlic minced |
Equipment | |
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1 | pot salted boiling water |
1 | colander |
1 | saute pan, medium high heat |
Feeds 3-4. If you are serving adults only, you should put a bit of chili flake in to this when you add the garlic.
Directions | |
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Step | Action |
1 | In saute pan add olive oil over medium high heat, brown sausage, evac to bowl when done |
2 | Start cooking orecchiette |
3 | Return saute pan to heat, sear sprouts cut side down, add shallots |
4 | With two minutes left for pasta, add butter and garlic to saute pan |
5 | With one minutes left for pasta, grab a ladle full of pasta water and add to saute pan |
6 | Set aside another ladeful of water, then drain pasta. Once drained, add pasta to saute pan |
7 | Add 90% of cheese and stir. If sauce is too thick add water, if too thin reduce it |
8 | Add sausage back in, bring to a boil then kill heat |
9 | Plate, top with remaining cheese |
Categories: Mains