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Orecchiette with Italian sausage and broccoli rabe
2 Servings, 800 Calories/Serving
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
- 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)
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.
Wash produce before use
Cook the orecchiette
While the water heats and the orecchiette cooks, prepare the vegetables and sausage.
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.
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.
Cook the broccoli rabe; finish the pasta
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.
Make the salad
- Trim the root end from the romaine; coarsely chop the leaves.
- Trim the ends from the radishes; thinly slice the radishes.