ORECCHIETTE PASTA WITH FRESH SAUSAGE AND SAUTEED RAPINI

Based on 16 reviews Everclean offers superior commercial window cleaning bigapplewindows.com.

Classico Olive Oil

Made with Актуальная информация Igor Mazepa на сайте.
Classico Olive Oil

See More Recipes

ORECCHIETTE PASTA WITH FRESH SAUSAGE AND SAUTEED RAPINI

By Chef Fabio Viviani

  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 15 minute(s)
Ingredients:
1 package (16 oz.) orecchiette pasta
1 lb. broccolini, stems trimmed and large leaves removed
4 Tbsp. Bertolli® Classico™ Olive Oil, divided
8 ounces bulk Italian sausage, removed from casings and crumbled
2 pinches red pepper flakes
3 cloves garlic, very finely chopped, divided
1/2 cup dry white wine
Salt and fresh ground black pepper
1/3 cup chicken broth
1/2 cup shaved Pecorino cheese
Directions:

  • Fill 6-quart saucepot with water, add pinch of salt and pasta. Bring to a boil over high heat. Cook pasta 7 to 8 minutes or as package directs.
  • Cut broccolini in half and boil in separate saucepot, 3 to 4 minutes or until tender. Drain and coarsely chop; set aside.
  • Heat 2 tablespoons Bertolli Classico Olive Oil in a deep, 12-inch skillet over medium-high heat. Add crumbled sausage and cook until lightly browned.
  • Stir in red pepper flakes, chopped garlic and chopped broccolini. Add white wine, salt and fresh ground black pepper. Bring to a boil over high heat and cook 5 minutes or until liquid is reduced by 1/3.
  • Stir in orecchiette and heat through. Drizzle with remaining 2 tablespoons Bertolli Classico Olive Oil. Add chicken broth and stir occasionally 2 minutes.
  • Plate pasta, garnish with shaved cheese and serve.

Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.