Thursday, May 10, 2012

Dinner party, Winter Bash: Italian Sausage and Broccoli Rabe Orecchiette

This sausage and broccoli rabe orecchiette is my new favorite recipe to use for dinner parties... not that I really had one before. I first successfully made it for my Chi Omega family pre- Winter Bash dinner, meaning I needed to feed a few hungry girls in tastefully tight dresses before they embarked on a night of drinking and general debauchery. This is not an easy task, for you want to provide a meal that is starchy enough to help you hold your liquor, yet you cannot choose foods that will be too heavy so that you feel bloated in a dress or walking in heels. Yeah, lots of math to do. So, I settled for this pasta. Flavorful, light, and simple. 

Italian Sausage and Broccoli Rabe Orecchiette
1 pack Italian sausage, uncased and cut into half inch pieces(I like to go for spicy)
8-10oz orecchiette
1 bunch broccoli rabe, cut off the stems
5 shallots, diced
5 cloves of garlic, diced
6 tablespoons of olive oil
salt and pepper

1. Bring a pot of water to boil for the orecchiette, remember to salt the water. Once it is cooked, drain it and toss with about 2 tablespoons of olive oil.
2. In a pan heat 4 tablespoons of olive oil with the garlic and shallots.
3. Once browned, add the cut sausage. When the sausage is about half cooked, insert the broccoli rabe. Sautee until cooked.
4. Add the pasta to the sausage and broccoli rabe and toss until thoroughly mixed.
5. Add fresh black pepper to taste.

SO simple, so good. Try it!

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