I decided to ramp up the traditional Italian pasta dish of orechiette with Italian sausage and broccoli rabe by adding some buttery, roasted parsnips and a drizzle of tangy balsamic vinegar. The vinegar combines very well with the melted butter, anchovy paste, and garlic that you cook the broccoli rabe in, and the tender parsnips add another layer of hearty buttery deliciousness to the entire dish. I think this re-created version of a classic would be welcomed by everyone who loves the original, and by those who may be tasting this hearty dish for the very first time!
(To view this recipe, click on the blue title of the blog post above*)
Orecchiette with Italian Sausage, Broccoli Rabe & Parsnips
Ingredients:
- 1 lb. orecchiette
- Olive oil
- 1 lb. Italian sausage, casings removed
- 1 Tablespoon unsalted butter
- crushed red pepper flakes
- 6 garlic cloves, thinly sliced
- 1 large bunch of broccoli rabe, stems removed, leaves and florets chopped into bite-sized pieces
- salt and pepper
- 1/2 cup dry white wine
- 1 lb. parsnips, peeled, ends trimmed, cut into 1 1/2-inch lengths
- fresh thyme
- Balsamic vinegar, for drizzling
- Pecorino cheese, for grating
Directions:
- Cook the pasta according to package directions, to al dente. Drain and place in a large mixing bowl.
- In the meantime, preheat the oven to 375 degrees. Spray a large foil-lined baking sheet with olive oil spray. Arrange the parsnips on the baking sheet in a single layer; drizzle with 1 Tablespoon of oil and season with ½ teaspoon of salt and a big grinding of black pepper. Sprinkle the parsnips with fresh thyme leaves, about ½ teaspoon total. Roast for 25-30 minutes or until tender.
- In a large straight-sided sauté pan or Dutch oven, sauté the Italian sausage until browned and crumbly, over medium heat, for approximately 10-12 minutes. Remove the sausage from the pan and melt the butter over medium heat along with another tablespoon of olive oil.
- Add in a pinch of crushed red pepper flakes, the anchovy paste, and the garlic– sauté for 1 minute. Add in the prepped broccoli rabe and season with ½ teaspoon salt and a big grinding of black pepper. Sauté for 5-7 minutes or until the greens are wilted. Add in the wine, reduce the heat to medium-low and cook until the wine reduces by half, about 5 minutes.
- Toss the pasta with the cooked sausage, broccoli rabe and cooked parsnips. Divide among pasta bowls and drizzle each with a teaspoon or so of balsamic vinegar, a touch more olive oil and some grated cheese.
Tagged: balsamic vinegar, broccoli rabe, fresh thyme, Italian, Italian sausage, Italy, orecchiette, parsnips, pasta, pastas, pecorino cheese, rapini, roasted parsnips, white wine
Leave a Reply