Wayne Magazine Holiday 2016 | Page 51

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