Resembling a small ear, orrecchiette gets it's name from it's shape, which is ideal for holding pasta sauce. Each bite is gauranteed to contain sausage, broccoli, and a touch of garlic.
things you'll need.
1 pound Orrecchiette Pasta (fresh or dried)
2 cups Semolina Flour (plus more for dusting)
1/3-1/2 cup warm Water
3 tablespoons Extra Virgin Olive Oil (plus more for garnish)
1 1/2 pounds Hot Italian Sausage (casing removed)
1 bunch Broccoli Rabe (rinsed and chopped)
1 teaspoon Red Chili Flakes (optional)
1 cup Pecorino (freshly grated)
Salt and Pepper (to taste)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 cups Semolina Flour (plus more for dusting) 1/3-1/2 cup warm Water
instructions To make fresh pasta, put the semolina flour on the cutting board and make a well in the center of the flour mixture. Add the water a little at a time, stirring with a fork and hands until dough is formed. You may need more or less water, depending on the humidity in your kitchen.
instructions Knead it like bread until smooth and elastic, about 8 to 10 minutes. Cover the dough and let it stand for 10 minutes at room temperature.
instructions Roll the dough into dowels about 3 to 4 inches long and 3/4 inch thick. Cut the dough into 1/4 to 1/3-inch thick pieces. Press the center of each disk with your thumb to form saucer-shaped pasta. Place the orecchiette on a sheet tray that has been dusted with semolina flour, cover the pasta with a clean dish towel, and set aside until ready to use. At this point, the pasta can be frozen for several months.
ingredients 1 pound Orrecchiette Pasta (fresh or dried)
instructions Bring a large pot of salted water to a boil. Cook pasta about 3 to 4 minutes or 1 minute short of the package instructions and drain, reserving pasta water.
ingredients 3 tablespoons Extra Virgin Olive Oil (plus more for garnish) 1 1/2 pounds Hot Italian Sausage (casing removed)
instructions Heat a large dutch oven or saute pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon or potato masher, until browned, about 8 minutes.
ingredients 1 bunch Broccoli Rabe (rinsed and chopped) Salt and Pepper (to taste) 1 teaspoon Red Chili Flakes (optional)
instructions Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for 2 to 3 minutes, just until tender. Deglaze with a cup of reserved pasta water, scraping up brown bits from the bottom of the pan.
instructions Add the pasta and toss to coat. Cook for 1 minute and remove from the heat.
ingredients 1 cup Pecorino (freshly grated)
instructions Add the freshly grated Pecorino and a drizzle of olive oil. Toss to coat until creamy. Serve with extra Pecorino and red chili flakes.