31 lines
2.1 KiB
Markdown
Executable File
31 lines
2.1 KiB
Markdown
Executable File
---
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link: https://www.epicurious.com/recipes/food/views/broccoli-bolognese-with-orecchiette
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rating: 4
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time: 1 hour
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yield: 4.5
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---
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# Broccoli Bolognese with Orecchiette
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#dinner #italian #spicy
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# Ingredients
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- 1 large head of broccoli cut into florets
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- Kosher salt
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- 2 tablespoons extra-virgin olive oil, plus more for drizzling
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- 4 garlic cloves, smashed
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- 12 ounces fresh Italian sausage (about 3 links), casings removed
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- Crushed red pepper flakes
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- 12 ounces orecchiette
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- 3 tablespoons unsalted butter, cut into pieces
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- 1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups), plus more for serving
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# Preparation
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1. 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.
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2. 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.
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3. 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).
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4. 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.
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5. 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.
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6. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil. |