This is a tasty variation of Orecchiette with Cima di Rape, a traditional Italian dish from Puglia. Orecchiette, which means “little ears” in Italian, pairs well with pleasantly bitter vegetables in the traditional recipe in which dried chili pepper flakes are added. This recipe also includes sausage and dried tomato pesto, and just a little Calabrian pepper pesto, creating an even more substantial dish with very strong flavors.
Other Orecchiette Recipes:
Orecchiette with Rabe and Sausage
Orecchiette alla Crodaiola
Orecchiette with Rabe and Sausage
Orecchiette with Sausage and Cauliflower
Debora Mele
ingredients
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1 Pound Orecchiette Pasta
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8 ounces hot or mild Italian sausages, from casings
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1 tablespoon olive oil
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1 bunch broccoli rabe, cleaned and cut into 1-inch pieces
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Salt and pepper
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1 teaspoon Calabrian pepper pesto or 1 pinch chili flakes (optional)
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1/3 cup sun-dried tomato pesto
Choice of cheese to serve:
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Freshly grated Parmesan, Romano or Ricotta salata are good choices
Pesto ingredients:
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2 ounces packed sun-dried tomatoes in oil
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2 cloves of garlic minced
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1/4 cup extra virgin olive oil
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Salt and pepper
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1/4 cup chopped fresh parsley
Instructions
- To prepare the pesto, add all the ingredients to a food processor and blend until smooth.
- Heat the oil in a large pot or pan, add the sausage and cook well.
- Cook the orecchiette in boiling salted water, adding the turnip greens to the pasta pot in the last 3 minutes of cooking.
- Once the pasta is cooked al dente, drain the pasta and turnip tops, reserving a cup of the pasta water.
- Add the drained pasta and turnip tops to the pan with the pesto.
- Stir well over high heat for a minute or two until hot.
- If the mixture seems dry, add a little pasta water to moisten it.
- Serve offering the cheese of your choice.
Nutritional information:
Product: 6
Portions: 1
Quantity per serving:
Calories: 527Totally fat: 36 gSaturated fats: 9 gTrans fats: 0 gUnsaturated fats: 26 gCholesterol: 35 mgSodium: 641 mgCarbohydrates: 33 gFiber: 3 gSugar: 4 gProtein: 19 g
