Thursday, September 06, 2007

Recipe Corner: Orecchiette with Broccoli, Sausage, and Roasted Peppers

I like this recipe more than Darr but he was wise enough not to complain too much when I made it tonight because, hey, when a woman is barefoot, pregnant, and in the kitchen making you dinner, it's really best not to bitch. Tastes just as good if you aren't growing a human.

1 lb orecchiette (penne will work)
4 oz ground Italian sausage (sweet or spicy, your preference)
9 medium garlic cloves, pressed through garlic press or minced
1 cup roasted red peppers, cut into 1/2 inch pieces
1/2 teaspoon ground black pepper
2 lbs broccoli, cut into bite-sized 1-inch pieces
1 tablespoon extra-virgin olive oil
1 cup Pecorino Romano cheese

Bring the water for the pasta to boil. Add 1 tablespoon of salt and pasta. Stir to separate, and cook until al dente. Drain and return to stockpot.

While pasta is cooking, cook the sausage in a 12-inch non-stick skillet over medium-high heat, breaking the sausage into small pieces, until brown (about 5 minutes). Stir in garlic, roasted peppers, 1/2 teaspoon salt, and pepper. Cook until fragrant, stirring constantly (about 2 minutes). Increase heat to high, add the broccoli and 1/2 cup water, then cover and cook until the broccoli begins to turn bright green (about 1 to 2 minutes). Uncover and cook, stirring frequently, until the water has evaporated and the broccoli is tender, 3 to 5 minutes longer. Add broccoli mixture, oil, and cheese to the pasta in the stockpot. Toss to combine. Serve immediately.

Serves 4 to 6

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