Mmmm… Pasta! Pasta, glorious pasta!! I do indeed love it and if it wasn’t for the detrimental effect of carbohydrates on my waistline, I think I could eat it every single day. This may sound like an exaggeration however, I truly think I could! There are a few foods I think I could eat daily, none of them good from a health perspective. Pizza, pasta, ice cream… Oh wait! I do eat ice cream daily. Everyone has their indulgences. Oh but I digress… This orecchiette dish is a little spicy and a lot flavorful! I love orecchiette, cute little ear-shaped pasta perfect for holding all the little morsels paired with it. It’s also perfect for Madelyn to feed herself which is always a plus in my book! (That means I may actually get to eat my dinner while it’s still warm… BONUS!)
Here, I paired orecchiette with broccoli, sausage, A LOT of garlic (but the flavor mellows during cooking) and a nice shot of red pepper flakes. A testament to the incredible flavor of this dish is Mike. He wants red sauce or gravy on just about everything I put in front of him. He was at the ready with a side of red sauce to dump on my wonderful, garlicky, slightly spicy, savory creation… yet to my amazement, it sat there, untouched!! Nothing was a higher compliment to this dish than not having it slathered with red sauce. So check it out… I know you will definitely love it!
**…Your Mouth Will Thank You!
6 cloves of garlic, finely chopped
1/3 c. olive oil
4 c. broccoli, chopped
1 lb Italian sausage, casing removed
1 c. reserved pasta water
1/2 c. white wine
1/2 tsp hot red pepper flakes
1/2 c. grated Parmigiano-Reggiano
1 lb orecchiette pasta
1/4 tsp salt
1/4 tsp pepper
*Cook the pasta according to the package directions. Drain, reserving 1 cup of the cooking water.
*In a pan over medium-high heat, brown the sausage, breaking it up as it cooks.
*In another pan over medium-high heat, cook the garlic in oil for about 1 minute, stirring occasionally until golden. Add the broccoli, 1/2 a cup reserved pasta water, wine, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon of pepper and cook, covered, stirring occasionally until the broccoli is tender and the liquid has mostly evaporated.
*Add the sausage to the pan.
*Stir in the basil.
*Toss the pasta with the broccoli mixture. Add the other half of the reserved pasta water if the remaining liquid needs thinning.
*Stir in the cheese and serve.