Creamy Orecchiette
with Hot Sausage,
Broccoli & Sun-Dried
Tomatoes
SERVES 4 TO 6
About 1 cup sun-dried
tomatoes (not packed in oil)
2 tbsp. olive oil
1 lb. hot Italian sausages,
casings removed
About 2 cups chopped
broccoli crowns
or broccolini
1 small red or white onion,
finely chopped
4 cloves garlic, thinly
sliced or chopped
3 tbsp. sun-dried
tomato paste
1∕2 cup white wine or red wine
1 tsp. dried oregano
1 cup chicken stock
1∕2 cup heavy cream
Salt
1 lb. orecchiette or
other shor t cut pasta
About 1 cup grated
Parmigiano-Reggiano
Crushed red pepper or
black pepper, to taste
1∕2 cup fresh basil leaves , torn
or cut into thin ribbons
ŶBring a large pot of water
to a boil for the pasta.
ŶIn a small bowl, cover the sun-
dried tomatoes with very hot
water. Let stand until softened,
about 10 minutes. Drain and
rinse, then chop or thinly slice.
ŶIn a large skillet, heat the oil,
two turns of the pan, over
medium-high. Add the sausages;
cook, stirring often and breaking
up the meat with a spoon, until
browned, about 5 minutes. Add
the broccoli and onion. Cook,
stirring often, until the broccoli is
crisp-tender, 3 to 4 minutes. Stir
in the sun-dried tomatoes, garlic,
and tomato paste. Cook until
the tomato paste turns a shade
darker, about 1 minute. Stir in the
wine and oregano. Cook, stirring
often, until the liquid is absorbed,
2 to 3 minutes. Add the stock.
Reduce heat to medium-low.
Simmer the sauce until slightly
reduced, about 5 minutes. Add
the cream. Reduce heat to low.
Season the sauce with salt and let
simmer while you cook the pasta.
ŶSalt the boiling water and add
the pasta. Cook until 1 minute shy
of the package directions. Reserve
1 cup of the cooking water. Drain
the pasta. Add the pasta and Parm
to the sauce. Add the cooking
water if the pasta is dry. Season
with salt and crushed red pepper.
ŶDivide among bowls or serve in
a large bowl. Top with the basil.
Thai Shrimp &
Corn Chowder
SERVES 4
5 ears of corn , shucked
3 tbsp. butter
1 large leek or 2 medium
leeks—trimmed, halved
lengthwise, and cut
into 1∕4-inch half-moons
1 red bell pepper, cut into
1∕4-inch cubes
2 red or green chiles
(such as jalapeño or
Fresno), finely chopped
11∕2-inch piece of
fresh ginger, peeled
and chopped or
cut into matchsticks
4 large cloves garlic,
chopped or grated
3 tbsp. red curry paste
1 quart chicken stock
or vegetable stock
1 can (14 oz.) unsweetened
coconut milk
1 tbsp. fish sauce
1 lb. medium to large
shrimp, peeled and
deveined, tails removed
2 limes—1 juiced (about
2 tbsp.), 1 cut into
wedges for serving
1 cup fresh Thai basil or
regular basil, torn or
sliced into thin ribbons
1∕4 cup fresh mint leaves or
cilantro leaves, chopped
ŶInvert a small bowl inside a
large bowl. Stand 1 ear of corn
on the small bowl. Using a sharp
knife, cut off the kernels. Use the
f lat edge of the knife to scrape
the juices from the cob. Repeat
with the remaining ears of corn.
ŶIn a blender, puree half the
corn with 1∕2 cup water.
ŶIn a pot, melt the butter over
medium-high heat. When it
foams, add the leek, bell pepper,
chiles, ginger, and garlic. Cook,
stirring often, until the vegetables
are tender, 3 to 4 minutes. Add
the curry paste and stir until
fragrant, about 1 minute more.
ŶAdd the corn puree, stock,
coconut milk, and fish sauce.
Bring to a boil. Add the shrimp,
lime juice, and the remaining
corn. Cook until the shrimp are
cooked through, 3 to 4 minutes.
ŶDivide the soup among
bowls. Top with the herbs.
Serve with the lime wedges.
PICTURED ON OPENING PAGES
Thai Shrimp
& Corn
Chowder
60 RACHAELRAYMAG.COM | SEPTEMBER 2019
