Creamy Orecchiette with Hot Sausage, Broccoli and Sun-Dried Tomatoes

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 cup sun-dried tomatoes (not packed in oil)
  • 2 tbsp. olive oil
  • 1 lb. hot Italian sausages, casings removed
  • 2 cups chopped broccoli crowns or broccolini
  • 1 small red or white onion, finely chopped
  • 4 garlic cloves, thinly sliced or chopped
  • 3 tbsp. sun-dried tomato paste
  • 1/2 cup white wine
  • 1 tsp dried oregano
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Salt
  • 1 lb. orecchiette
  • 1 cup grated Parmigiano-Reggiano
  • Crushed red pepper, or black pepper, to taste
  • 1/2 cup fresh basil leaves, torn or cut into thin ribbons

Directions

  1. Bring a large pot of water to a boil for the pasta.

  2. In a small bowl, cover the sun-dried tomatoes with very hot water. Let stand until softened, about 10 minutes. Drain and rinse, then chop or thinly slice.

  3. In a large skillet, heat the oil over medium-high. Add the sausages; cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes. Add the broccoli and onion. Cook, stirring often, until the broccoli is crisp-tender, 3-4 minutes. Stir in the sun-dried tomatoes, garlic and tomato paste. Cook until the tomato paste turns a shade darker, about 1 minute. Stir in the wine and oregano. Cook, stirring often, until the liquid is absorbed, 2-3 minutes. Add the stock. Reduce heat to medium-low. Simmer the sauce until slightly reduced, about 5 minutes. Add the cream. Reduce heat to low. Season the sauce with salt and let simmer while you cook the pasta.

  4. Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water. Drain the pasta. Add the pasta and Parm to the sauce. Add the cooking water if the pasta is dry. Season with salt and crushedpepper.

  5. Divide among bowls or serve in a large bowl. Top with the basil.

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