This recipe is terrific for it’s simplicity and depth of flavor. I love it for the little spice and warmth it imparts on a cool fall evening. It’s also great on a warm night because it’s light and refreshing while still having a nice savory heartiness to it.
I combined three of my favorite recipes and added dashes of my own flavor preferences as well.
This recipe will probably take around 30-40 minutes from start to finish, with a lot of nice time in there for hanging out in the kitchen to slice bread, make an accompanying salad or drink a bit of white wine.
2 tbsp Butter, 2 tbsp extra virgin olive oil, 2 garlic cloves minced, 1 lb Italian Sausage (use hot if you’re in the need for a spicy boost!), 1/2 cup dry white wine – like a chardonnay, 1.5 cups chicken broth, 1 tsp thyme, 1 tsp chopped rosemary, 1tsp red pepper flakes, 2 tbs capers, 1/2 lb orecchiette (bump up to 1lb to serve 5-6 ppl), 6 stalks broccoli rabe chopped, 1 cup fresh arugula, 1/2 cup grated parmesan or parm reggiano, parsley to garnish.
I like to use fresh herbs from my garden whenever possible – especially in the summer.
Start heating your olive oil in a nice stock pot – I like to use my Le Creuset enameled cast iron pot as it is always easy to clean and cooks evenly. Add your sliced onions and minced garlic and cook over high heat, stirring until onions are soft – about 5-6 minutes.
Add the Italian Sausage – crumbled. If you bought it in casings, remove casings and break up the sausage with your fingers into the pan. Brown the sausage in the pan then add the white wine and turn heat up until the liquid is boiling.
In another pan, get your water boiling for pasta and salt and oil it. Bring to a boil before adding your pasta. You will cook your pasta until al dente.
While pasta water is heating – return to your sauce and add Chicken Stock, herbs, capers, red pepper flakes, and simmer over medium heat for about 15 minutes until liquid is reduced by about 50%. Add chopped Broccoli rabe to dish and allow to cook in sauce – don’t add it earlier as it will become too wilted. You want the green veggies a little al dente and retaining some of their bright green vibrance, not soggy and brown.
When Pasta is al dente, before draining it – take two large ladels of pasta water and add it to the pan with your sauce, mix and allow to simmer together. Drain your orecchiette and add it to the sauce, stirring until sauce is creamy and pasta is coated. Add fresh arugula and allow to wilt into the sauce before plating pasta.
See how the lovely sausage, broccoli, sauce and capers hide out in the little bowl shaped pastas! It makes for a perfect bite.