Sunday, May 22, 2011

Orecchiette with Caramelized Garlic, Sausage and Broccoli

Orecchiette with Caramelized Garlic, Sausage, and Broccoli

serves 4, prep 5 min, cook 15 min, adapted from Fine Cooking, October 2003
  • 10 oz. broccoli florets (fresh)
  • 2 tbsp olive oil
  • 1 lb Italian sausage, crumbled
  • 3 cloves garlic, peeled and thinly sliced
  • 1/3 cup sun-dried tomatoes, julienned, jarred in oil
  • 3/4 lb dried orecchiette or penne pasta
  • 1 tbsp fresh lemon juice (about 1/2 a lemon)
  • 3 tbsp fresh grated Parmesan cheese plus additional for serving
  • salt and pepper
  1. Bring a large pot of water to a boil.
  2. Heat oil in a skillet on medium high.
  3. Cook Italian sausage until browned, reserve to a plate.
  4. Salt pasta water and add pasta.
  5. There should be about 2 tbsp of fat in the skillet, if not add olive oil to make about 2 tbsp.
  6. Turn heat to medium-low and cook garlic, stirring frequently, until golden brown.
  7. Add broccoli and cook until semi-tender (about 5 mins).
  8. Add sausage back to the pan and heat on high until warmed through.
  9. Add sun dried tomatoes, salt and pepper to taste. Take off heat.
  10. Finish pasta (total cook time is about 10 minutes). Reserve 1 cup pasta water and drain.
  11. Add pasta to broccoli and sausage, toss over high heat. Add about 1/2 cup of reserved pasta water as needed to moisten mixture.
  12. Remove from heat, stir in lemon juice, cheese, salt and pepper.
  13. Serve with additional cheese.