Ina Garten’s Orecchiette with Broccoli Rabe & Sausage is an absolute favorite in our house. Sweet and hot Italian sausage, pleasantly bitter broccoli rabe, and a simple garlic-red wine tomato sauce … how bad could that be?!
Even though I’ve made this more times than I can count, I still managed to jump ahead and start prepping before rereading the recipe. Out of habit, I crumbled the sausage, which meant sautéing it on the stovetop instead of roasting the links whole. But honestly I might never go back. Skipping the oven and browning the sausage right in the pan was a lot quicker.
The sausage gets simmered with crushed tomatoes, garlic, red wine, and a little tomato paste, forming a quick sauce that gently bubbles away while you prep the rest of the dish.
Once the orecchiette is al dente and the broccoli rabe is blanched, everything gets tossed together with a generous shower of Parmesan. It’s the kind of weeknight dinner that comes together easily and will leave everyone very happy!
Book: Foolproof, page 152
Rating: 5/5
How Easy Is That – Skill Level: Easy
Store-Bought Is Fine: Tomato Paste
Recipe on FoodNetwork.com.
