A recipe feature from Chef Tim from Flavors on Fire - Learn more about Chef Tim below!
1915 Pan Sausage Pasta
Ingredients:
- 1 lbs of 1915 Pan Sausage (pork)
- 1 large bunch of broccoli rabe or broccolini
- 4 cloves of garlic, finely chopped
- 10 oz Gemelli / Orecchiette Pasta
- 1 cup Chicken Broth
- ½ cup Parmigiano Reggiano
- 2 tbsp Olive Oil
- Crushed Red Pepper
- Salt and Black Pepper
Preparation:
- Cut the broccoli rabe in quarters, throwing away the bottom ¼ inch of the stems
- Bring two large pots of heavily salted water to a boil
- In the first pot, add in the broccoli rabe when it boils - blanch for about 2 minutes, drain and put in a bowl with ice water (water with ice cubes) to stop the cooking process
- In the second pot, add in the pasta (we use gemelli or orecchiette because it soaks up the flavors on the pan sauce really well) – and cook al-dente
- In a frying pan, brown the 1915 pan sausage on medium heat, breaking it up as it cooks
- When cooked, set aside, but keep the “sausage oil” in the pan
- Add in the chopped garlic and fry for 30 seconds only
- Add the broccoli rabe to the pan, add in the sausage, and add salt and pepper to taste
- Drain the pasta, and add right into the pan with broccoli rabe and sausage
- Now add the chicken stock and parmesan cheese to the pan. Cook for 1 minute until a thicker sauce develops
- Remove from the heat and serve, with crushed red pepper and more cheese if you’d like
Pro Tip: To really amp up the hominess of this recipe, add in 2 tablespoons of butter when you take the pasta off the heat, and swirl around to coat. A restaurant trick that will have you craving for this pasta again next week!
Want to see more of Chef's Tim's recipes? Visit
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