MainsJune 9, 2017
Orecchiette, sausage, and brussel sprouts
Something different from the tyranny of broccoli rabe in the traditional version of this dish.
That or I was craving it and they didn’t have broccoli rabe at the grocery store.
You decide.
Mise en Place
Staples
- 8 ozOrecchiete
- 4 tbsbutter
- 2 tbsOlive oil
- 1/2 cupMicroplaned pecorino
- kosher salt
Meats
- 2Sweet Italian sausages
Veggies
- 16-20Brussel Sprouts, trimmed and halved
- 1 smallshallot minced
- 2 clovesgarlic minced
Equipment
- 1pot salted boiling water
- 1colander
- 1saute pan, medium high heat
Directions
- In saute pan add olive oil over medium high heat, brown sausage, evac to bowl when done
- Start cooking orecchiette
- Return saute pan to heat, sear sprouts cut side down, add shallots
- With two minutes left for pasta, add butter and garlic to saute pan
- With one minutes left for pasta, grab a ladle full of pasta water and add to saute pan
- Set aside another ladeful of water, then drain pasta. Once drained, add pasta to saute pan
- Add 90% of cheese and stir. If sauce is too thick add water, if too thin reduce it
- Add sausage back in, bring to a boil then kill heat
- Plate, top with remaining cheese