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Orecchiette pasta with sausage, broccoli rabe, and roasted red peppers is a mix of spicy, sweet, and crunchy, and is on the table in less than 30 minutes! | aheadofthyme.com

Orecchiette Pasta with Sausage, Broccoli Rabe and Roasted Red Peppers


  • Author: Sam | Ahead of Thyme
  • Total Time: 40 minute
  • Yield: 6-8 servings

Description

Orecchiette pasta with sausage, broccoli rabe, and roasted red peppers is a mix of spicy, sweet, and crunchy, and is on the table in less than 30 minutes!


Ingredients

  • 1 tablespoon + 1 teaspoon salt, divided
  • 1/2 bunch broccoli rabe, ends trimmed
  • 1 lb. orecchiette pasta
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 lb. sausage (sweet or spicy, either is fine), casings removed
  • 1 cup roasted red peppers, chopped
  • Kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pecorino romano cheese, grated

Instructions

  1. Bring a large pot of water to a boil. Add 1 tablespoon salt, then add broccoli rabe and cook for 3 minutes. Use tongs to immediately remove the broccoli rabe and place in a bowl filled with ice water to stop the cooking process. When cool, drain and roughly chop. Set aside.
  2. Bring remaining water back up to a boil, then add pasta. Cook 11 minutes, or until al dente. Reserve 1/2 cup cooking water, then drain pasta and set aside.
  3. Meanwhile, heat olive oil over medium-high heat in a large skillet. When hot, add shallots and garlic and cook, stirring often, for about 2-3 minutes, or until translucent. Add sausage, breaking apart with the back of a wooden spoon.
  4. When sausage is mostly cooked through, about 5 minutes, add the chopped broccoli rabe and roasted red peppers. Continue cooking until everything is heated through, another 2-3 minutes.
  5. Add cooked pasta to the skillet, season with 1 teaspoon salt, black pepper, and most of the pecorino cheese, then toss to combine. Serve immediately with extra pecorino on top.  
  • Prep Time: <10 minutes
  • Cook Time: 25 minutes