Orecchiette w/ Sausage & Broccolini
Serves 2
Ingredients
- 2 tbsp extra virgin olive oil
- 2 links sausage, casings removed
- 3 cloves garlic, sliced
- 1½ tbsp diced shallots
- 3 oz white wine
- 6 oz orecchiette pasta
- kosher salt
- ½ tsp crushed red pepper
- 1½ tbsp flat-leaf parsley
- ¾ cup chicken stock
- ¼ bunch broccolini
- 1 tbsp lemon juice
- 4 tbsp butter
- shaved Parmigiano Reggiano cheese
How-to
- If you'd like to make fresh pasta, watch Joe's Orecchiette video first.
- Blanch broccolini by bringing a large pot of salted water to boil. Cook 2-3 minutes, then remove to a bowl of ice water to "shock" and cool. Drain and set aside
- Heat olive oil in a sauté pan over medium-high. Remove casings from sausage and cook until sizzling, about 1 minute
- Add the garlic and shallots and cook until the shallots begin to caramelize, about 1 minute
- Remove from heat and add white wine to deglaze the pan
- Add salt, crushed red pepper, parsley, chicken stock, and butter
- Bring to a simmer, add the broccolini and sauté until tender
- Meanwhile, cook pasta. If using fresh orecchiette, boil in salted water until al dente, about 2-3 minutes. If using dried pasta, cook according to package directions
- Add cooked orecchiette to the pan to toss all together. Finish with lemon juice. Plate and add shaved Parmesan cheese to serve