Orecchiette with
Sausage & Rapini
SERVES 4
Kosher salt
1 large bunch rapini
(broccoli rabe)
2 tbsp. olive oil
1 lb. sweet Italian
sausage with fennel,
casings removed
1 red finger chile or
Fresno chile, seeded
and thinly sliced
6 cloves garlic, finely
chopped or thinly
sliced
2 tbsp. fresh thyme,
chopped
Freshly grated or
ground nutmeg, to
taste
2 tbsp. tomato paste
1∕2 cup dry vermouth or
dry white wine
1∕2 cup chicken stock
1 lb. orecchiette
12 oz. ricotta salata,
grated, for serving
■In a large pot, bring several
inches of water to a boil for
the rapini. Bring a larger pot
of water to a boil for the
pasta. Salt the boiling water
for the rapini, add the rapini,
and cook 2 to 3 minutes.
Using a slotted spoon, transfer
rapini to a bowl of ice water.
Let cool brief ly; drain.
Chop into bite-size pieces.
■In a large, deep skillet, heat
the olive oil over medium-
high. Add the sausage and
cook, stirring often and
breaking up with a spoon,
until browned, about
5 minutes. Add the chile and
garlic; stir until fragrant, 1 to
2 minutes. Add the rapini,
thyme, and nutmeg; stir
until heated through, about
3 minutes. Add the tomato
paste and stir until fragrant,
1 to 2 minutes. Add the
vermouth and cook, stirring
often, about 2 minutes.
Add the stock and reduce
the heat to low; let simmer
while cooking pasta
■Meanwhile, salt the boiling
water for the pasta and add
the pasta. Cook until 1 minute
shy of the package directions;
drain the pasta. Add pasta to
skillet and toss to combine.
Serve in shallow bowls and
top with the ricotta salata.
FOR A CREAMY SAUCE,
TOSS THE GOAT CHEESE WITH
THE PASTA BEFORE SERVING.
—Rach
(BROCCOLI
RABE)
Despite
appearances,
rapini is not
leggy broccoli.
This relative of
the turnip cooks
quickly and has
an appealing
bitter and nutty
taste. It’s a
favorite in
Italian cooking.
