Broccoli Sausage And Pasta Ears Recipes

Steps:

• Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
• Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
• Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
• Divide the pasta between serving bowls and garnish with more Parmesan.
• Enjoy!

Steps:

• Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.
• Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6-8 minutes.
• Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
• Meanwhile, ladle about 1/2 cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
• Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1 1/2 oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
• Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

Steps:

• Bring a large pot of water to boil and add pasta.
• Meanwhile heat olive oil over medium high heat and quickly cook the sausage.
• Add the broccoli, garlic, butter and chicken broth.
• Bring to a boil, reduce to medium high and cook uncovered for 5 minutes, reducing sauce.
• Drain pasta and pour into a serving bowl.
• Add the broccoli mixture and cheese, tossing well.
• Serve.

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

Steps:

• Boil pasta in salted water to al dente.
• While pasta is boiling, remove casings from sausage and scramble fry with onions and garlic until no longer pink.
• Add tomatoes, undrained, and bring to a boil.
• Add salt, pepper, basil and Italian seasoning. Boil 1 minute.
• Add broccoli and cook until soft.
• Continue cooking to desired consistency (I like it a little runnier than most, I like to soak up sauce with bread).
• Add half the parmesan cheese, and mix through (optional).
• Toss pasta with sauce.
• Serve hot and sprinkle with more parmesan, if desired.

Steps:

• Slice sausage into bite size pieces and cook in large saute pan until fairly well done.
• Remove sausage from pan and drain on paper towels.
• Meanwhile, rinse broccolini, remove and discard only the ends of the stalks.
• Cut the rest of the broccolini into 2" pieces.
• Wipe the saute pan clean and heat olive oil.
• Add garlic and onion and cook for 2 - 3 minutes.
• Add broccolini and cook for 3 more minutes.
• Add can of chopped tomatoes with juice and cook for 2 more minutes.
• Add cooked pasta and sausage, tossing well to combine with the rest of the ingredients.
• Serve with fresh grated Parmeggiano Cheese and enjoy!