Orecchiette with Broccoli Bolognese
 
 
Makes 4 servings
Ingredients
  • ¾ pound broccoli, stems peeled and cut into ½" pieces and florets cut into bite-size pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, smashed
  • ½ teaspoon dried chili flakes
  • ⅓ pound sweet Italian sausage, removed from its casing
  • 8 ounces orecchiette
  • 1½ tablespoons unsalted butter (see notes)
  • ¼ cup grated Parmigiano-Reggiano cheese, plus more for garnish
Instructions
  1. Bring a large pot of salted water to a boil. Add broccoli and cook, uncovered, for 3 minutes. Transfer broccoli to a cutting board and reserve water. When cool enough to handle, chop broccoli into small pieces and set aside.
  2. In another large pot, heat olive oil over medium heat. Add garlic and cook, stirring occasionally, for 2 minutes or until golden brown. Transfer garlic to a small bowl and set aside. Add chili flakes and sausage to pot and brown, breaking it into bite-size pieces with a spoon.
  3. Meanwhile, bring reserved water to a boil. Cook orecchiette until al dente according to package directions. Drain, reserving 1 cup cooking liquid, and transfer to a large bowl.
  4. Add prepared broccoli and garlic and ½ cup reserved cooking liquid to pot with sausage; mash up mixture with a potato masher and bring to a simmer.
  5. Add cooked pasta to pot with sauce and stir to combine. Add butter and Parmigiano-Reggiano cheese and stir vigorously until combined. If necessary, add additional cooking liquid to loosen the sauce. Garnish with additional Parmigiano-Reggiano cheese and serve immediately.
Notes
I used Clover Sonoma Lemon, Garlic & Herb Culinary Butter for extra flavor.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/orecchiette-broccoli-bolognese/