Yield: 1 servings
|¼ cup||Flavored Olive Oil|
|4 \N||Garlic cloves; peeled and chopped|
|1 pounds||Italian sausage; a mix of hot and|
|\N \N||; sweet according to|
|\N \N||; your taste, cut|
|\N \N||; into bite size|
|\N \N||; pieces|
|\N \N||Salt and pepper to taste|
|1 pounds||Broccoli rabe; cooked (reserve 1|
|\N \N||; cup of cooking|
|\N \N||; water)|
|\N \N||Freshly grated Pecorino Romano cheese|
Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over mediumhigh heat and stir in ¾ cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
Yield: 4 servings as a main course, 6 as a pasta course Converted by MC_Buster.
Per serving: 1589 Calories (kcal); 142g Total Fat; (81% calories from fat); 65g Protein; 7g Carbohydrate; 345mg Cholesterol; 3321mg Sodium Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1 Vegetable; 0 Fruit; 22½ Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INB189 Converted by MM_Buster v2.0n.