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Orecchiette with Italian sausage and broccoli rabe
Customer Favorite

Orecchiette with Italian sausage and broccoli rabe

Soy-Free

2 Servings, 800 Calories/Serving

25 – 35 Minutes

This classic pasta dish with broccoli rabe, sweet Italian sausage, and tangy red pepper vinaigrette is a favorite of film legend Francis Ford Coppola.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 5 ounces orecchiette
  • ¾ pound broccoli rabe
  • 1 or 2 cloves peeled fresh garlic
  • 1 or 2 shallots
  • ½ pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 teaspoon red chile flakes (optional)
  • ¼ cup grated Parmesan
  • 1 romaine heart
  • 2 or 3 red radishes
  • Sun Basket red pepper vinaigrette (roasted red peppers - olive oil - almonds - red wine vinegar - Dijon mustard - coconut sugar - salt - black pepper)

Nutrition per serving

Protein: 29g (58% DV), Fiber: 8g (32% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2g, Saturated Fat: 11g (55% DV), Cholesterol: 80mg (27% DV), Sodium: 1310mg (55% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 63g (21% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, milk, wheat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the orecchiette

Bring a medium sauce pot of generously salted water to a boil. Add the orecchiette and cook until tender, 9 to 11 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats and the orecchiette cooks, prepare the vegetables and sausage.

2

Prep the vegetables

  • Trim the ends from the broccoli rabe; cut the broccoli rabe into 2-inch lengths.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and thinly slice the shallots.

3

Cook the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until browned and cooked through, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.

4

Cook the broccoli rabe; finish the pasta

In the same pan used for the sausage, add the broccoli rabe, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the garlic, shallots, and as many chile flakes as you like and cook until the shallots are softened, 1 to 2 minutes.
Add the sausage, orecchiette, and either ¼ cup pasta cooking water plus ¼ cup white wine, or ½ cup pasta cooking water. Season with salt and pepper and cook, stirring occasionally, until the sauce thickens and the sausage is heated through, 1 to 2 minutes. Remove from the heat and stir in the Parmesan.
While the pasta finishes cooking, begin preparing the salad.

5

Make the salad

  • Trim the root end from the romaine; coarsely chop the leaves.
  • Trim the ends from the radishes; thinly slice the radishes.
In a medium bowl, toss together the romaine, radishes, and half the red pepper vinaigrette. Season to taste with salt and pepper.

6

Serve

Transfer the pasta to individual bowls. Serve the salad and remaining vinaigrette on the side.