As I pen this week’s installment of Queens Eats, snow flurries have steadily picked up pace throughout the day in anticipation of the impending blizzard and I’m crossing every finger and toe that my husband and I get out of JFK tomorrow for our anticipated journey to Morocco.
Otherwise, it’s the Bronx for another week of work, instead of Casablanca, Marrakech and Fez, so please join me in summoning the gods of travel.
This week’s recipe was inspired by my wanting to expand my repertoire of pasta dishes, while simultaneously noticing that orecchiette (the little earlobe-shaped pasta) was on sale at the local grocery.
Thank God for technology—I did a quick search on my iPhone, and, lo and behold, up popped this tasty recipe for orecchiette with broccoli rabe and sausage.
Enjoy and, hopefully, next time you read Queens Eats, I’ll have dispatches of culinary adventures in Morocco.
Orecchiette with Broccoli Rabe and Sausage (Source: MarthaStewart.com)
4 sweet Italian sausages (I used sausage patties), casing removed and crumbled
1 lb. fresh semolina orecchiette
1 lb. broccoli rabe, washed, trimmed and cut into 3-in. pieces
2 cloves garlic, coarsely chopped
½ teaspoon crushed red pepper flakes
½ cup extra virgin olive oil
course salt and fresh ground black pepper
freshly grated Parmesan cheese, for serving
1. Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.
2. Bring 4-quarts water to a boil in a large pot; add salt, return to a boil and add pasta. Cook until al dente, 5 to 8 minutes; drain.
3. Place reserved skillet over medium-high heat and add oil, broccoli rabe, garlic and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the orecchiette. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.