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- Cut that back to 3/4 cup of dried pasta per person and you’ll have more
- different is that every step of the way, I added flavor. In lieu of plain canned plum tomatoes, I went
- for diced tomatoes with green chiles. In went two kinds of Italian sausage,
- both hot and sweet. Lot of garlic, some
- dry red wine and concentrated tomato paste all added to the sense of eating
- something substantial even without all that pasta. You can make this dish in two big pots. In one you boil the pasta and the brocollini
- and in the other you cook the sausage, tomatoes and garlic to which you add the
- broccolini, the cooked pasta and some Parmigiano cheese. I made this for two but the recipe is for
- 4. And here it is:
- Recipe for Orechiette with Sausage and Spicy Tomato Broccolini Sauce
- Serves 4. Takes just about 30
- minutes start to finish.
- Two Sausages per serving,
- one Sweet and one Hot,4 Sweet Italian Sausages
- 6 large garlic cloves, peeled and
- sliced thin.
- 2-14 ½ oz. cans diced Tomatoes with
- Green Chiles
- ¾ cup dry Orechiette per person or
- 3 cups total for 4.
- 2 bunches of Broccolini, cut into
- two inch lengths, tough stems discarded.
- 1 cup freshly grated Reggiano
- Parmigiano Cheese
- Kosher Salt and Freshly-ground
- Black Pepper
- Pre-Heat the oven to 350 degrees. In a large ovenproof pot, place the pork
- sausages in a single layer. Cook these
- for 15 – 20 minutes on until browned.
- Remove the pot from the oven. Remove the sausages from the pot. Cool slightly then cut into ¼ inch
- slices. Set aside.
- Leave any fat from the sausages in
- the pot. Return the sliced sausage to
- the pot and, on top of the stove, brown the sausage slices stirring frequently
- until they are brown. Add the sliced
- garlic and cook for 1 minute. Add the
- tomatoes and their juices, the dry red wine, the tomato paste, 2 teaspoons of
- salt and 1 teaspoon of freshly-ground black pepper. Let the mixture simmer over low heat while
- you make the pasta.
- Bring a large pot of water to boil
- and add 1 tbsp. of salt. When the water
- is at a rolling boil, add the pasta and cook for 9 minutes. While the pasta cooks, trim the broccolini to
- below the leaves, discarding the tough stems. Once the pasta has cooked for the
- 9 minutes, add the broccolini for 2-3 minutes making sure it stays crisp
- tender. Reserve a half cup of the pasta/broccolini water. Drain the pasta and
- broccolini in a large colander. Add the
- pasta and broccolini to the spicy tomato and sausage sauce. Stir in the cheese
- and 1 tsp. of salt. If the pasta sauce
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2362g | |
| Calories 1243 | |
| Calories from Fat 327 | 26% |
| Total Fat 36.36g | 45% |
| Saturated Fat 15.8g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 6891mg | 287% |
| Potassium 3234mg | 92% |
| Total Carbs 147.99g | 39% |
| Dietary Fiber 20.3g | 68% |
| Sugars 45.28g | 30% |
| Protein 64.42g | 103% |
