A favorite in this house. We especially like the chewy texture of this thick pasta. This recipe is a killer (printable copy attached):
ORECCHIETTE CON BROCCOLI E SALSICCE
(Orecchiette with Broccoli & Sausage)
1 bunch fresh broccoli (about 3 or 4 stalks)
2 tablespoons olive oil
3 garlic cloves, minced or pressed
½ pound sweet Italian sausage (turkey sausage is fine)
½ cup water
Salt & fresh pepper to taste
1 pound orecchiette or other cup-shaped pasta, such as small shells
½ cup grated Romano cheese (or parmesan)
Cut stems off broccoli; peel and slice into rounds. Cut stalks into
serving-sized pieces. Place broccoli in steamer, or bring a pot of water to a
boil.
Steam or boil broccoli until it's tender but still crisp. Remove broccoli and
chop into medium-fine pieces. You should have about 3 cups, but the
amount isn't critical -- 2 to 4 cups would be OK. Set aside.
Remove casings from sausages and coarsely chop the meat. Set aside.
Warm oil in a medium skillet or large saucepan over medium heat; add
garlic and stir until it becomes fragrant, about 30 to 60 seconds.
Add the chopped sausage to the pan and sauteed over medium heat until
it loses its pink color.
Add to the pan the chopped broccoli, the water, and salt and pepper to
taste. Bring to boil, reduce heat to a simmer, cover, and cook until the
broccoli breaks down and forms a thick paste; use a cooking spoon to help
break it up from time to time as it cooks. Add a bit more water if it begins to
dry out. This will take 10 to 20 minutes, and the end product will be a thick
green sauce with pieces of sausage floating in it.
In the meantime, bring a large pot of water (about 8 quarts) to a boil; add 2
tablespoons of salt. Then add pasta and cook according to package
instructions. Pasta should be al dante, still a little firm when you bite it.
Drain pasta, add broccoli/sausage mixture and grated cheese. Toss until
the cheese melts, and serve.
