Categories: Pasta
Ingredients
- 1 small onion (diced)
- 2 cloves of garlic (diced)
- Salt and pepper (about 1/4 tsp each)
- 2 Tbsp of olive oil
- 1 bunch of broccoli raab (washed and 1 inch of the stems sliced off)
- 2 yellow squash (diced)
- 1 lb of chicken sausage (Italian style, thinly sliced or crumbled)
- 1 lb of orecchiette
- 4 oz of sundried tomatoes in olive oil (reserve the oil)
- Fresh grated Pecorino Romano cheese
- Fresh parsley to garnish
Directions
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In a medium sized frying pan, sauté the onions and garlic in olive oil (about 5 minutes or until they start to brown), add salt and pepper.
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Add the chicken sausage. Cook until the meat is no longer pink (about 5-7 minutes)
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While the onions, garlic, and chicken sausage are cooking, fill a large pot with water and allow it to boil.
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Place the broccoli raab in the boiling water and cook for 3-5 minutes (until the color becomes bright green).
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Add the squash to the pan with the chicken sausage and vegetables
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Drain the broccoli raab and add to the pan with the chicken sausage and vegetables (sauté on medium-low heat for about 5 minutes).
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Meanwhile, cook the orecchiette (al dente about 7 minutes), drain, and place into a large serving bowl. Add 1 Tbsp of olive oil, mix, and set aside.
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Add the chicken sausage and vegetable mixture to the pasta and toss.
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Add the sundried tomatoes with the oil to the pasta mixture and toss.
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Top with fresh grated cheese.