Orecchiette with Broccoli Rabe
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.75 out of 5 stars
(12)
Ingredients
4 servings
- 3 Plant-Based Italian Sausages*
- Extra-virgin olive oil
- 1½ bunches broccoli rabe
- 8 ounces dry orecchiette pasta
- 4 garlic cloves, sliced
- ¼ cup dry white wine
- ⅓ cup grated parmesan cheese**
- 1 tablespoon lemon juice, plus 1 teaspoon zest
- ¼ to ½ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
- 2 caramelized onions
- 8 oil-packed sun-dried tomatoes, chopped
- ⅓ cup pine nuts
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Preparation
Step 1
Break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon of olive oil and cook 1 to 2 minutes or until well-browned. Remove and set aside.
Step 2
Trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water. Drop the broccoli rabe into the boiling water and boil for 2 minutes. Scoop out the broccoli rabe, reserving the boiling water. Drain and place onto a clean kitchen towel. Pat dry and chop into 1-inch pieces.
Step 3
Bring the pot of water back to a boil, add more salt, and cook the pasta according to package directions or until al dente. Reserve ½ cup of the starchy pasta water.
Step 4
When the pasta has about a minute left, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds. Add the wine, cook for 30 seconds, then use a slotted spoon to scoop the pasta directly from the pasta pot into the skillet.
Step 5
Add the reserved pasta water, cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and freshly ground pepper and stir to combine. Stir in the cooked sausage, caramelized onions, sun-dried tomatoes, and top with the pine nuts. Season to taste and serve.
Step 6
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Chef's notes
*We like the Lightlife brand.
**Omit if vegan.
