Orecchiette with Spicy Turkey Sausage and Broccoli Rabe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 21 minutes; Cook: 17 minutes Ingredients:
3/4 pound broccoli rabe (rapini) |
2 quarts water |
1 3/4 cups (6 ounces) uncooked orecchiette |
1/2 pound hot turkey italian sausage |
cooking spray |
1/2 cup chopped onion |
2 garlic cloves, minced |
1/2 cup fat-free, less-sodium chicken broth |
1/4 teaspoon crushed red pepper |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
1 pint grape tomatoes, halved |
2 tablespoons grated fresh parmesan cheese |
Directions:
1. Thinly slice green leaves of broccoli rabe, and cut stems into 2-inch pieces.
2. Bring 2 quarts water to a boil in a Dutch oven. Add pasta; cook 6 minutes. Add broccoli rabe leaves and stems; cook 5 minutes or until tender.
3. While pasta and broccoli rabe cook, remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes or until tender. Add sausage; cook 7 minutes or until browned, stirring to crumble. Add broth and next 3 ingredients; bring to a boil. Drain pasta and broccoli rabe; stir hot cooked pasta, broccoli rabe, and tomatoes into sausage mixture; cook 1 minute or until thoroughly heated. Sprinkle with cheese; toss well.
4. Orecchiette (oh-ray-kee-EHT-tay), a pasta originally from the Puglia region, is named for its resemblance to little ears.
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