Orecchiette with Sausage and Rabe, courtesy of Longo’s Meatballs and Martinis

Orecchiette with Sausage & Rabe   

Courtesy of Jerry Longo
Jerry Longo’s Meatballs & Martinis
Dover Downs Hotel & Casino

  • 1 oz olive oil 
  • 6 oz orecchiette pasta   
  • 6 oz cooked and sliced Italian sausage links 
  • 1/2 oz chopped garlic 
  • 1 oz butter  
  • 1/2 oz all purpose flour 
  • .05 oz chopped fresh Italian flat leaf parsley  
  • .05 oz chopped fresh basil 
  • .01 oz red pepper flakes  
  • 2 oz white wine  
  • 4 oz chicken stock  
  • 5 oz blanched chopped broccoli rabe  
  • 2 oz grated parmesan cheese  
  • 1/2 oz extra virgin olive oil  
  • salt and coarse ground pepper 

Cook pasta al dente according to instructions. In a large skillet, cooked sausage in one ounce of olive oil over medium heat until browned. Add garlic and cook for an additional minute. Deglaze the pan with the white wine. Add chicken stock and bring to a simmer. Add broccoli rabe. Simmer until slightly softened. Add seasonings – parsley, basil, red pepper flakes, salt and pepper. Create a mock roux by incorporating a small amount of butter with the flour and adding to the sauce to thicken. Drain pasta leaving a small amount of the pasta water clinging to the pasta. Remove the skillet from the heat. Add the pasta to the pan with the sauce. Add parmesan cheese. Toss until pasta is completely coated. Serve immediately with additional Parmesan and a drizzle of extra virgin olive oil.  

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