Last week was crazy busy. All of a sudden it seems everything cranked up leaving me wishing for the quiet days of a month ago when all I had to do was sit outside and read, sip iced tea, and dream of meal plans and menus. Well, it was almost like that!
Anyway, I feel like I’m in over my head with a mother-in-law just in the hospital for surgery, trying to keep Dad well fed, two birthdays, back to back, each requiring a cake, and a husband out several evenings a week and needing an early dinner. Plus keeping up with my dance lessons and classes. Whew!
I’m not handling this with the ease and grace you’ve come to expect of me. Quit laughing. I mean it. I can be graceful sometimes. OK, fine. I’m handling it with a glass of wine in my hand and complaining loudly.
But once in a while I do plan ahead, and this dish is one of my fall-back-on meals for such times. It makes a fairly large quantity, enough to freeze a portion for another time, or enough to share, which is what I did, so I could send a nourishing meal to Dad. It doesn’t take very long to make, and you know you’re eating a filling and healthy meal. It also reheats well in the microwave, for when people are coming and going and need to eat at different times.
SAUSAGE, ORCCHIETTE, AND BROCCOLI RABE
Yield: 6 – 8 servings
- 1 ( 16 oz. ) package orcchiette pasta
- 1 Tbsp. olive oil
- 1 pound bulk or link Italian sausage ( if using link sausage, remove casings)
- 2 cloves garlic, minced
- 2 1/2 cups chicken broth
- 1/8 tsp. crushed red pepper flakes
- 1 bunch broccoli rabe, trimmed of tough stems, (substitute broccoli if you must)
- 1/4 cup butter
- 1 1/2 cups grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta, and cook until al dente, 8 to 10 minutes; drain.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes.
3. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes.
Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
4. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt and pepper until the meat sauce has thickened. Toss with the pasta and serve with more cheese to grate at the table.