Angela's Italian Recipe for Orecchiette with Sausages, Broccoli Rabe and Sundried Tomato Pesto

Orecchiette with Sausages, Broccoli Rabe and Sundried Tomato Pesto
(Orecchiette con Salsiccia, Broccoli Rabe e Pesto di Pomodoro)


Ingredients:

1 lb orecchiette pasta
1/2 cup butter
1 lb spicy Italian sausages, cooked and cut into rounds
1 bunch broccoli rabe, cleaned and cut into 2 inch pieces
Salt and pepper
Dash of red pepper flakes (optional)
Sundried tomato pesto
Choice of cheese to serve: freshly grated Parmigiano, Romano, or salted ricotta cheese

For the Pesto:
2 (oz) sundried tomatoes packed in oil
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped fresh parsley

Directions:

Prepare the Pesto:
Add all the ingredients into a food processor and pulse until smooth.

While the pasta is cooking, heat the butter in a large saucepan or skillet.

Add the sausages and heat thoroughly.

Cook the orecchiette in salted boiling water, adding the broccoli rabe to the pasta pot during the last 3 minutes of cooking.

Once the pasta is cooked 'al dente', drain the pasta and broccoli rabe, retaining a small cup of the pasta water.

Add the drained pasta and broccoli rabe combination to the skillet with the pesto.

Mix well over high heat for a minute or two until piping hot. If the mixture seems at all dry, add a little of the pasta water to moisten.

Serve offering your choice of cheese.

Note: When cleaning the broccoli rabe, try peeling the stems and cutting them into small pieces to add to the rest. As long as they are not too dry or woody, they are very tasty and tender when peeled. Serves 4-6.

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