Orecchiette with Broccoli Rabe and Sausage

Dinner last night was amazing.  I made my second recipe from the Barefoot Contessa’s new cookbook, however I made it vegetarian.  It was called orecchiette with broccoli rabe and sausage.

 

12 oz. vegetarian sausage

1/3 c. olive oil

6 cloves of garlic, thinly sliced

28 oz. can crushed tomatoes

½ c. red white

¼ c. tomato paste

Kosher salt

Freshly ground pepper

1 pound orecchiette

One large bunch broccoli rabe

1 c. freshly grated Parmesan cheese

 

Preheat the oven to 350 degrees. Place sausage on a cookie sheet lined with foil and sprayed with Pam.  Roast for 15 minutes. Let cool and slice into 1/2 inch thick pieces. Set aside.

Heat the olive oil over medium heat in a large pot. Add the sausage slices and sauté for 5 minutes. Add the garlic slices and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons of kosher salt, 1 teaspoon of ground black pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli rabe.

Cook pasta for nine minutes.  While the pasta is cooking trim the stems off the broccoli rabe, and then roughly cut the broccoli rabe.  After nine minutes, put the broccoli rabe into the boiling water and pasta, and cook for another three minutes.  Drain.  Add the pasta and broccoli rabe to the pot with the tomato and sausage.  Stir in the parmesan cheese.

We got 8 servings out of this meal.  All four of us loved it!