Orecchiette with Spicy Sausage & Broccoli Rabe (Everyday Italian)

Honestly I think the best thing about Giada's recipes is knowing I'll have enough left overs for an unbelievable lunch. Sure beats my usual turkey sandwich! What a delicious dinner this was. The longest part of the prep was cleaning & cutting the broccoli rabe. Yum!

4 main-course servings

salt

2 bunches of broccoli rabe, stalks trimmed & quartered crosswise

12oz dried orecchiette pasta or other small shaped pasta such as farfalle or penne

3 tablespoons olive oil

1 pound spicy pork sausage, casings removed (we used hot chicken sausage instead)

3 garlic cloves, minced (as usual we cut back on garlic and only used 2)

pinch of dried crushed red pepper flakes

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon freshly ground black pepper

Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. Set the broccoli rabe aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten. Stir the parmesan cheese, salt to taste and pepper into the pasta mixture. Transfer to pasta bowls and seve.

Farfalle with Turkey Sausage, Peas & Mushrooms (Everyday Italian)

This is a yummy, sauceless pasta. If it starts smoking up, don't worry. It's still going to be just fine!


1/2 cup extra-virgin olive oil
1 pound Italian-style turkey sausages, casings removed (note: we used chicken sausage & it was yummy!)
10 oz cremini mushrooms, sliced
3/4 teaspoon sea salt, plus more to taste
3/4 teaspoon freshly ground black pepper, plus more to taste
1 (10 oz) package frozen peas, defrosted slightly
1 lb dried farfalle pasta (bow-ties)
1/2 cup freshly grated Parmesan cheese

In a large saute pan, heat 2 tablespoons of the oil over a high flame. Add the sausage and saute until golden brown, breaking up any large clumps (about 5 minutes). Using a slotted spoon, transfer the sausage to a plate and set aside. Heat 2 more tablespoons of oil in the same pan. Add the mushrooms and 1/2 teaspoon each of salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 8 minutes. Add the peas and saute for 2 minutes. Return the sausage to the pan and cook until the sausage is heated through and the flavors have blended, about 3 minutes.

Meanwhile bring a large pot of salted water to a boil. Add the farfalle and cook, stirring occasionally, until al dente, about 8 minutes. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and add the meat mixture. Toss over medium heat to combine and heat through, adding enough of the reserved cooking water to moisten, about 5 minutes. Drizzle in the remaining oil. Season the pasta with more salt and pepper to taste. Remove the pan from the heat. Add the Parmesan cheese and toss to combine. Transfer the pasta mixture to a large bowl and serve.