Recipe: Orecchiette With Broccoli And Sausage
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Julie Cerny, farm education director and garden manager at The Sylvia Center, offers us recipes the teenagers are learning to make.
Never have I tasted a finer combination of broccoli and pasta than in this dish. The sweet and salty of the Italian sausage and the spiciness of the chili make it full of flavor and give it a nice kick too. As a bonus, it’s incredibly quick and easy to prepare and clean up. One might be tempted to add some fresh tomatoes, which we won’t totally discourage. However, the recipe stands alone so nicely, that we would instead encourage you to prepare a side dish of tomato salad or bruschetta made with heirloom tomatoes like Brandywine, Cherokee Purple or Upstate Oxheart, along with fresh mozzarella and Genovese basil. Enjoy September’s harvest!
Orecchiette With Broccoli And Sausage
1 lb. orecchiette
1/4 cup extra virgin olive oil
1 lb. sweet Italian sausage
2 garlic cloves
1 pound broccoli florets
1 teaspoon salt
1 chili pepper
2 anchovies (optional)
1 cup Pecorino Romano (or Parmigiano Reggiano)
1. Blanch the broccoli florets in boiling salted water until tender and reserve the water for boiling the pasta.
2. In a large skillet heat the olive oil, add the anchovies, and cook the sausage that has been removed from its casing until nicely browned. Degrease if necessary.
3. Add the garlic, the diced chili pepper, the blanched broccoli and heat for about 5 minutes.
4. Cook the orecchiette according to the box directions.
5. Drain the pasta and add to the skillet along with ½ cup of the pasta water.
6. Add Pecorino Romano cheese (or Parmigiano) and serve.