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Ingredientes
- 1 lb rusticella orecchiette (pasta of spring water and semolina)
- 1/4 c. extra virgin olive oil
- 3 lrg garlic cloves, crushed
- 1Â 1/2 lb broccoli rabe, florets and tender stems only (see note)
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 1 c. chicken stock, boiling warm
- 1/2 lb cooked sweet Italian sausage, crumbled or possibly minced
- 2 tsp unsalted butter
- 1/2 c. freshly grated Parmigiano-Reggiano
Direcciones
- Cook the orecchiette in a large pot of boiling salted water till al dente.
- Drain well.
- Meanwhile, in a large, deep skillet, heat the oil. Add in the garlic and cook over moderately high heat till golden brown. Add in the broccoli rabe, red pepper and salt; cover and steam 5 min, stirring occasionally. Stir in the chicken stock, sausage and butter; cook over high heat till the sauce reduces slightly, about 3 min.
- Add in the orecchiette to the skillet and toss gently. Sprinkle half of the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 6 servings | |
| Calories 288 | |
| Calories from Fat 231 | 80% |
| Total Fat 25.84g | 32% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.13g | |
| Cholesterol 36mg | 12% |
| Sodium 588mg | 25% |
| Potassium 377mg | 11% |
| Total Carbs 3.61g | 1% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.49g | 0% |
| Protein 11.86g | 19% |
