Un Piatto Della Pasta per Murszewski
Originally, I was going to use Campanelle pasta for this dish as it was one of the pastas suggested on the Hungry 4 More Facebook Fan Site. Unfortunately, I was unable to find any after two different stores. So, Candice here’s your pasta dish.
Serves: 2
Ingredients:
- 4-6 oz. Broccoli Rabe, stems trimmed off, leaves and florets rinsed well
- 4 oz. Quadrefiore pasta (1 1/2 cup)
- 3 Tablespoons Extra Virgin Olive Oil
- 1/3-1/2 lb. Sweet Italian Sausage, removed from casing
- 3 Cloves Garlic, minced
- 1/4 teaspoon crushed Red Pepper flakes
- 3/4 cup Chicken stock
- 1/2 cup Kalamata olives, pitted, quartered
- 2 teaspoons Lemon Zest
- 1/3 cup Pecorino Romano, freshly grated, plus extra for garnish
- Dried Basil for garnish
- Kosher salt
- Fresh ground pepper
Directions:
Bring a large pot of salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli rabe and cook until bright green and tender, approximately 2 min. Transfer broccoli rabe to the bowl of ice water to stop the cooking. Drain well and gently pat dry with paper towels to remove excess water.
Return the water to a boil and add the pasta. Cook according to package directions, and drain.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking it up. Cook until the sausage is browned and almost cooked through, approximately 4 to 6 minutes. Add the garlic and crushed red pepper and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil. Cook, stirring occasionally, until the broth is reduced by about half, approximately 3 to 4 minutes. Add the broccoli rabe, Kalamata olives, and lemon zest. Cook stirring until hot for 1 to 2 minutes. Add the pasta and Pecorino Romano and toss well. Season to taste with salt and pepper, and garnish with additional Pecorino Romano and basil.
Variations:
Try Campanelle as a substitute for the pasta as I originally planed.
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