Orecchiette con broccoli e salsiccia

orchiette with broccoli.JPG Thumbnail0Orecchiette with broccoli and salsiccia

Ingredients - Serves 4 - 6

400g dried or fresh orecchiette pasta

600g broccoli, washed

250g fresh salsiccia sausage

8 cherry tomatoes, halved

2 cloves of garlic, peeled

4 tablespoons of extra virgin olive oil

1/2 level teaspoon of chilli flakes

1/2 glass of dry white wine




  • Cook the broccoli in just enough salted water to cover it until soft. Remove the broccoli with a slotted spoon, place in a bowl and mash with a fork, retaining the cooking water.
  • Bring the broccoli water back to boiling point, add the orecchiette and cook for 8 minutes
  • for dried or 3 minutes for fresh.
  • Meanwhile scrape the sausage meat from the skin and saute along with the tomatoes, garlic and chilli flakes in the oil.
  • Add the wine and increase the heat momentarily to cook off the alcohol, then return to a low heat. Continue to cook over a low heat for 5 minutes.
  • Now add the cooked broccoli along with a couple of tablespoons of broccoli water and cook for a further 5 minutes.
  • Drain the orecchiette, add to the pan, stir and serve.

Suggestion: To cater for vegetarian guests simply eliminate the sausage and sprinkle  with freshly grated Pecorino cheese or mature ricotta and black pepper before serving.



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