Q1: What is the difference between broccoli and broccoli rabe?

While their names are similar, they are two completely different vegetables! Broccoli rabe , also known as rapini , is actually a member of the turnip family. It has thinner stalks, smaller florets, and is much more leafy than standard broccoli. Its flavor is also very different; it has a wonderful, complex, and pleasantly bitter and peppery taste that is a beloved staple in Italian cooking.

Q2: What is the secret to a creamy pasta sauce that doesn't use any heavy cream?

The secret is the starchy pasta water ! The water that your pasta has cooked in is full of wonderful, dissolved starches. This starchy water, often called "liquid gold" by Italian chefs, is the perfect, natural emulsifier. When you add a splash of it to your pan with the other fats and cheeses and toss it vigorously, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every noodle.

Q3: Can I make this dish ahead of time for a party?

This dish is at its absolute best when it is served immediately. The best make-ahead method is to prepare all the components separately and store them as directed in the "Make-Ahead Tips" section above. This allows you to do a quick, 15-minute assembly on the day of your event, which will give you the best, freshest result.

Q4: What kind of sausage is best for this recipe?

A high-quality, sweet or mild Italian pork sausage is the classic and perfect choice, as its seasonings (often fennel seed) are a wonderful complement to the other flavors in the dish. If you prefer a spicier dish, you can absolutely use a hot Italian sausage .

Q5: Can I use a different kind of pasta instead of orecchiette?

Of course! This rich and hearty sauce is fantastic with any medium pasta shape that has plenty of nooks and crannies to catch all the delicious little bits of sausage and broccoli rabe. Try it with small shells, fusilli, or cavatappi .

Orecchiette with Sausage and Broccoli Rabe

The Best Authentic Orecchiette with Sausage and Broccoli Rabe

A classic Italian-American pasta dish, this recipe features orecchiette tossed with sweet Italian sausage and slightly bitter broccoli rabe. The sausage links are first browned whole to develop flavor and render their fat, which is then used to sauté sliced garlic. The broccoli rabe is blanched until crisp-tender and then chopped. Everything is combined at the end with the al dente pasta and a splash of the starchy cooking water to create a simple, flavorful sauce. The dish is finished with a garnish of shaved Parmesan.

Author: Evelyn

Ingredients

3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes, or to taste
Kosher salt
Shaved Parmesan, for garnish

Instructions

Heat the olive oil in a large skillet over medium heat. Add the sausage and cook for about 10 minutes, turning occasionally, until browned. Remove the sausage to a plate, leaving the drippings in the skillet.
Meanwhile, bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 5 minutes, until bright green and tender-crisp.
Using tongs, transfer the broccoli rabe to a colander (reserving the boiling water in the pot) and rinse it under cold water to stop the cooking. Chop the cooled broccoli rabe into bite-sized pieces.
Add the orecchiette pasta to the reserved boiling water and cook for about 12 minutes, or until al dente.
While the pasta cooks, heat the reserved skillet with the sausage drippings over medium heat. Add the sliced garlic and cook for about 5 minutes, until golden brown.
Add the chopped broccoli rabe, red pepper flakes, and 1 1/2 teaspoons of salt to the skillet. Increase the heat to medium-high and cook, stirring, for about 5 minutes until the broccoli rabe is heated through.
Slice the browned sausage into 1/4-inch thick coins and add them to the skillet. Mix well and cook for about 5 more minutes to warm the sausage through.
Drain the cooked pasta, reserving about 1/4 cup of the cooking liquid.
Toss the pasta and the reserved cooking liquid with the broccoli rabe and sausage mixture in the skillet.
Transfer the pasta to a serving dish, garnish with shaved Parmesan, and serve.

Notes

A key technique in this recipe is to cook the pasta in the same water used to blanch the broccoli rabe, which adds extra flavor.
Blanching the broccoli rabe first and then shocking it in cold water helps it to maintain its bright green color and a pleasant, crisp-tender texture.
Using the reserved, starchy pasta water at the end helps to create a light sauce that clings to the orecchiette.

Find it online: https://cookupjoy.com/sausage-and-broccoli-rabe/