Orecchiette with Broccoli Rabe and Italian Sausage

I have some good news, which will hopefully explain my recent lack of posting. On November 11, 2012, I gave birth to my second son, Hunter Ryan Kirby.  He was 8 lbs, 7 ounces, 20 inches and as healthy as can be. I feel truly blessed to have him in our lives. The last few weeks have been a bit of a blur filled with round the clock feedings and caring for my 2.5 y/o son, Wyatt, who seems to have come down with every cold virus going around in the past month. Luckily, my mother has been keeping the fridge stocked and delivering delicious hot meals to us. This was the first meal she brought to us after we arrived home from the hospital. It was hearty and comforting and just what I was craving after 48 hours of hospital food. Thanks, Mom! What would I do without you?!

This delicious dish  is from Ina Garten’s new cookbook just out this month called “Foolproof “. I doubt she would mind me sharing her recipe here, because most people who try it will undoubtedly run out and buy the book (her eighth!) She describes it as a whole dinner in one pot, which reheats beautifully.  Perfect for sharing with a growing young family!

• 1/2 pound sweet Italian pork sausages
• 1/2 pound hot Italian pork sausages
• 1/3 cup good Italian olive oil
• 6 large garlic cloves, thinly sliced
• 28 0z. can crushed tomatoes, preferably San Marzano
• 1/2 cup dry red wine
• 1/4 cup tomato paste
• Kosher salt and freshly ground black pepper
• 1 pound dried orecchiette pasta
• 2 bunches broccoli rabe (2 to 2/12 pounds total)
• 1 cup freshly grated Parmesan cheese, plus extra for serving

Preheat oven to 350 degrees.  Prick the sausages with a fork and place them on a sheet pan.  Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.

Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset.  Add the sausage slices and saute for 5 minutes, stirring frequently, until the pieces are browned.  Add the garlic and cook for one minute.  Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer while you prepare the pasta and broccoli.

Bring a very large pot half filled with water to a boil and add 1 Tablespoon of salt.  Add the pasta and cook for 9 minutes exactly.  While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems.   Cut the leafy part of the broccoli rabe crosswise in 2 inch pieces.  When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp- tender.  Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture.  Stir in the Parmesan cheese and 1 teaspoon salt.  If the pasta seems dry, add some of the reserved cooking liquid.  Taste for seasonings, and serve hot with extra Parmesan on the side.   Serves 6

Note: I used Italian turkey sausage which worked great and used no hot links to keep the spice down for the nursing mother. The timing is perfect for the pasta and broccoli together, and the broccoli keeps a bit of crunch even when reheated. It looks like a lot of broccoli, but  it cooks down a bit so go ahead and put it all in the pot!