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Orecchiette with Turkey Sausage and Broccoli Rabe (Giada De Laurentiis) Recipe

Orecchiette with Turkey Sausage and Broccoli Rabe (Giada De Laurentiis) Recipe

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Orecchiette with Turkey Sausage and Broccoli Rabe (Giada De Laurentiis)

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Ingredients:

Serving

2 bunches broccoli rabe, stems trimmed
1 lb orecchiette pasta
3 tbsp olive oil
1 lb turkey italian-style sausage, casings removed
3 garlic cloves, minced
pinch dried crushed red pepper flakes
1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-oz) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
sea salt and freshly ground black pepper
4 tbsp unsalted butter , optional

Directions:

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
Simple Tomato Sauce:
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	891.39 Kcal (3732 kJ)
Calories from fat	582.98 Kcal
		% Daily Value*
Total Fat	64.78g	100%
Cholesterol	96.12mg	32%
Sodium	1193.25mg	50%
Potassium	409.39mg	9%
Total Carbs	53.75g	18%
Sugars	8.12g	32%
Dietary Fiber	4.92g	20%
Protein	27.34g	55%
Vitamin C	39.3mg	65%
Vitamin A	0.3mg	10%
Iron	12.8mg	71%
Calcium	125.1mg	13%

Amount Per 100 g
Calories	251.39 Kcal (1053 kJ)
Calories from fat	164.41 Kcal
		% Daily Value*
Total Fat	18.27g	100%
Cholesterol	27.11mg	32%
Sodium	336.52mg	50%
Potassium	115.45mg	9%
Total Carbs	15.16g	18%
Sugars	2.29g	32%
Dietary Fiber	1.39g	20%
Protein	7.71g	55%
Vitamin C	11.1mg	65%
Vitamin A	0.1mg	10%
Iron	3.6mg	71%
Calcium	35.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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