C U L I N A RY D E L I G H T S
NONA’S
ORECCHIETTE
with sausage and
broccoli rabe
Similar to Cavetelli di Bari,
which is on his menu
INGREDIENTS:
Extra virgin olive oil
2 pounds of orecchiette pasta
4 ounces of fresh minced garlic
4 ounces of fresh basil,
ripped by hand into small pieces
½ cup chicken stock
½ tablespoon butter
1 medium yellow Spanish onion,
diced
1 pound cherry tomatoes
1 head of broccoli rabe, steamed
1 pinch of salt and pepper
¼ Parmesan cheese
8 ounces of sweet Italian sausage
4 ounces of white wine
6 ounces of raisins
(my own personal touch)
DIRECTIONS:
In a large saucepot, coat the bottom with extra virgin olive oil and
add diced onions. Place on stove on
high heat, and allow onions to
caramelize. Add raw sweet Italian
sausage in small bite-sized chunks.
Spread out evenly on the bottom of
the pan and continue to cook until
sausage becomes golden brown.
Then add minced garlic evenly
throughout. Add white wine and
chicken stock. Stir in and continue to
cook until the stock starts to boil.
Add butter and cherry tomatoes.
Continue to cook until tomatoes
are tender.
Add a pinch of salt and pepper
and stir. Place sauce to the side.
In a separate pot of seasoned
boiling water, add orecchiette pasta
and broccoli rabe, and cook until al
dente. Strain broccoli rabe and pasta
into a colander. Next, reheat your
sauce; add the raisins, broccoli rabe
and pasta to the saucepan. Then
begin to slowly mix with a spoon,
sprinkling in Parmesan cheese in
while you turn. Add more extra
virgin olive oil if needed, and you’re
ready to serve.
49