Orecchiette with broccoli rabe is a classic dish from Italy’s Puglia region, in the south of the country. Food writer Janet Fletcher includes Italian sausage in her version and calls it her “one-pot dinner I turn to when I’m too tired and hungry to contemplate something more ambitious.” Personally, we think you could serve it whether or not your tired, because it’s so good. (Click here for the recipe.) Fletcher, in her cookbook Four Seasons Pasta (Chronicle Books, 2004), notes that Pugliese cooks often boil the broccoli rabe along with the pasta. “But that always results in soggy broccoli rabe,” she adds.
Her solution: Boil the rabe first, squeeze out any excess moisture, and then reheat it with extra virgin olive oil along with garlic, red pepper flakes, and sausage. (You could use our Everyday extra virgin olive oil.)
The boiled pasta, meanwhile, is drained and tossed with the finished sauce. (Click here for the recipe.)
If you’re like us and love pasta, you can find more pasta recipes in our March eNewsletter. (Click here to see the eNewsletter.)
Your friends at California Olive Ranch