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.
|Mise en Place|
|8 oz||Orecchiete||2||Sweet Italian sausages|
|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|
|1||pot salted boiling water|
|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.
|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,
|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|