Orecchiette with Broccoli Liscia

1 cup chicken or vegetable stock
1 lb orecchiette (Italian pasta, half sphere-like)(You can use penne pasta as a substitute)
1/4 cup olive oil
3 garlic cloves, crushed (large)
1 1/2 lbs broccoli Liscia
1/4 tsp crushed red pepper flakes
1/4 tsp salt
1/2 lb sweet Italian sausage, cooked & crumbled
2 teaspoons unsalted
1/2 cup parmigiano-reggiano cheese, freshly grated

Cook the orecchiette in a large pot of boiling salted water until al dente; drain well. Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Slice diagonally the stem and floret of the broccoli raab and coarsely chop and add the broccoli raab greens. Add the broccoli raab, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes. Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

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