| Level: | Easy |
| Yield: | 4 servings |
| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 pound orecchiette pasta
- 1 1/2 cups extra-virgin olive oil
- 4 hot Italian sausages, casing removed
- 4 sweet Italian fennel sausages, casing removed
- 1/2 cup dry white wine
- 1 pinch chile flakes
- 1 whole head of garlic, peeled, cloves halved
- 2 bunches broccoli rabe
- 1 pound pecorino cheese, grated
- 1 pound Parmesan cheese, grated
- 2 tablespoons freshly ground black pepper
Instructions
- Bring a large pot of water to a boil; add 2 tablespoons salt. Add the orecchiette pasta and cook until al dente.
- Meanwhile, heat 1/2 cup of the olive oil in a large sauté pan over high heat, then add the hot and sweet sausage and cook, stirring to break up the meat, until cooked through, about 10 minutes. Remove the sausage with a slotted spoon and set aside.
- Deglaze the pan with the white wine and scrape up brown bits from the bottom, cooking until the wine has reduced by half, about 5 minutes.
- Lower the heat to medium and add 1/2 cup olive oil. Add the chile flakes and cook for 30 seconds. Add the garlic and cook over medium-high heat, stirring, until softened, about 5 minutes. Add the broccoli rabe and the final 1/2 cup olive oil. Season with 2 teaspoons salt and add 1 cup of water. Cook, stirring constantly, until the broccoli rabe is tender, 5 to 7 minutes. Snip the broccoli rabe into small pieces using kitchen scissors. Add the cooked sausage back into the pan, mix evenly with the broccoli rabe and stir.
- A few minutes before the orecchiette is cooked, ladle in 1 cup of the pasta water to the sausage and broccoli pan, raise the temperature and stir to make a sauce.
- When the pasta is cooked to al dente, drain into a colander and sprinkle over half the pecorino and Parmesan, reserving the rest for garnish. Grind over freshly ground black pepper and shake.
- Add the pasta to the pot with the sausage and broccoli rabe and stir over medium-high heat. Sprinkle over the remaining cheeses and serve piping hot.
Reviews
This dish was terrible. Unlike EVERY other Ina recipe, this one had inaccurate ingredients, poor cooking directions (both quantities and timing) and specific detail regarding when to combine olive oil, pasta water and sausage rendered sausage juice/fat resulted in a broken sauce. Skip it.
Excellent meal! Watching the episode and learning the “tricks” as you make it made it more fun. Will definitely be making this again.
I made the recipe, but because it was only 2 of us, I used less of all the ingredients. I followed the steps, but as noted in other reviews, some of the ingredient amounts are over the top. I added the pasta water at two different times and had to let the dish cook to evaporate some of it. Also I only used enough cheese that seemed appropriate, did not sprinkle it on the drained pasta, but rather on the whole dish. And, if you cook the pasta first, it’s going to sit and get cold, cook it about half way through. All who tried it loved it, give the recipe another try!
This dish was honestly crap. I make A LOT of Ina’s dishes but this dish was not good. At all. First oil was splattering ALL OVER the kitchen including me. Second super unfriendly recipe for an average cook. Again, huge fan of Ina but this one missed the mark completely
Sadly one of the very worst dishes I’ve be ever made from Ina’s show Adding the pasta water made the whole thing waaaaay too salty and adding the grated cheese to the pasta while it was in the colander just made for a globby mess that was so difficult to clean out. Whole day would have been better without that salty sauce from the too salty pasta water. (He threw in 3 large pinches)
I, like others, would so appreciate a revision of this recipe that reflects the correct quantities of olive oil & cheeses needed to make this dish. 1.5 cups of olive oil and 2 pounds of cheese cannot possibly be accurate! Please FoodNetwork.com overseers – read our comments and update the recipe! Thank you!
Danny didn’t add the additional 1 cup of olive oil. And why didn’t he just chop the broccoli rabe before putting it into the pan? Maybe that’s how his grandmother did it – but come on! And two pounds of grated cheese for one pound of pasta?
Awesome recipe
This recipe needs a lot of work — this is what the episode showed:
Bring a large pot of water to a boil & add the salt. Add the orecchiette pasta and cook until al dente.
Meanwhile, heat 1/2 cup olive oil in a large sauté pan over medium high heat, then add the hot and sweet sausage and cook, breaking up the meat, until cooked through, about 10 minutes. Remove the sausage with a slotted spoon to a bowl, leaving as much of the oil in the pan as possible.
Add the chile flakes to the pan. Add the garlic and cook over medium-high heat, stirring, until softened, about 5 minutes, but do not let the garlic burn. Deglaze the pan with the white wine to stop the cooking.
Add the broccoli rabe and season with grinds of black pepper. Add 1 cup of the pasta water. Snip the broccoli rabe into small pieces using kitchen scissors. When the broccoli rabe has cooked down, add the cooked sausage & drippings back into the pan, & mix evenly with the broccoli rabe.
When the pasta is cooked to al dente, drain into a colander and immediately place back over the pot to catch the clinging pasta water. Season the pasta with grinds of black pepper. Sprinkle half the pecorino and Parmesan cheeses over the pasta & shake to coat.
Add the pasta & water to the pan with the sausage and broccoli rabe and stir to combine. Drizzle with a little olive oil. Ladle servings into pasta plates, sprinkle some of the remaining cheeses over, & serve piping hot.
Bring a large pot of water to a boil & add the salt. Add the orecchiette pasta and cook until al dente.
Meanwhile, heat 1/2 cup olive oil in a large sauté pan over medium high heat, then add the hot and sweet sausage and cook, breaking up the meat, until cooked through, about 10 minutes. Remove the sausage with a slotted spoon to a bowl, leaving as much of the oil in the pan as possible.
Add the chile flakes to the pan. Add the garlic and cook over medium-high heat, stirring, until softened, about 5 minutes, but do not let the garlic burn. Deglaze the pan with the white wine to stop the cooking.
Add the broccoli rabe and season with grinds of black pepper. Add 1 cup of the pasta water. Snip the broccoli rabe into small pieces using kitchen scissors. When the broccoli rabe has cooked down, add the cooked sausage & drippings back into the pan, & mix evenly with the broccoli rabe.
When the pasta is cooked to al dente, drain into a colander and immediately place back over the pot to catch the clinging pasta water. Season the pasta with grinds of black pepper. Sprinkle half the pecorino and Parmesan cheeses over the pasta & shake to coat.
Add the pasta & water to the pan with the sausage and broccoli rabe and stir to combine. Drizzle with a little olive oil. Ladle servings into pasta plates, sprinkle some of the remaining cheeses over, & serve piping hot.
The sausages may be 2 each for a total of 4, not 4 each.
I watched and rewatched the episode. He only added olive oil once – in the very beginning prior to adding the sausage. I am making this with only 1/2 cup. I would think the cheese amounts are correct. However, he still had a lot of cheese leftover to top each pasta dish. He also topped the whole dish with some olive oil. I also did not see any salt being added. It is shocking how far different this written recipe is compared to the show.