20 Jul 2012
Yesterday I cooked one of the most delicious meals I have cooked in a while! Orechiette pasta with a home made italian sauce, sweet italian sausage, freshly grated parmigiano reggiano, and a touch of red pepper. You don’t get much better than that, especially for a quick, easy weekday meal–and it was pretty healthy too. Definitely a great recipe to have on hand, so as usual, I just had to post it up on the Blog!
(for the tomato sauce)
½ cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
2 Tbsp unsalted butter (optional)
(For the orecciette)
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup parmesan cheese
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves. and simmer uncovered on low heat for 1 hour or until thick.
Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil. Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.