Orecchiette with Broccoli Rabe
Nov 30, 2024 06:04 AM
The first time I made this orecchiette pasta recipe, I intended to eat a bowl of it for lunch. I did end up eating it for lunch that day, but a bowl never entered the picture. Instead, I stood at the stove, eating forkful after forkful of orecchiette straight from the skillet!
The recipe is my plant-based riff on a classic Italian pasta dish – orecchiette with sausage and broccoli rabe. I adore broccoli rabe, especially in the wintertime. It’s vibrant and nourishing, and it has a distinct bitter and peppery flavor. I often serve it as a side dish, but I wanted to find a way to feature it in a larger recipe.
Enter: this orecchiette pasta! In it, the bitter broccoli rabe plays off sweet caramelized onions and savory sun-dried tomatoes. As I had hoped, the dish is a fantastic showcase of my beloved broccoli rabe. Better yet, it’s a delicious dinner for a winter weeknight.
Ingredients:
- 3 Plant-Based Italian Sausages
- Extra-virgin olive oil
- 1½ bunches broccoli rabe
- 8 ounces dry orecchiette pasta
- 4 garlic cloves, sliced
- ¼ cup dry white wine
- ⅓ cup grated parmesan cheese
- 1 tablespoon lemon juice, plus 1 teaspoon zest
- ¼ to ½ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper
- 2 caramelized onions
- 8 oil-packed sun-dried tomatoes, chopped
- ⅓ cup pine nuts
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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