Recipe from Lynfred Winery Chef Celeste Pasag
Yield 4 servings
16 oz orecchiette pasta
2 lbs. ground mild Italian Sausage
1 ea. yellow onion, diced
2 ea. garlic clove, minced
½ cup red wine
½ tsp red pepper flakes
1 bu broccoli rabe, stems trimmed
2Tbsp EVOO plus more garnish
4 Tbsp butter
½ cup roasted tomatoes
2 Tbsp parsley, minced
½ cup grated Parmesan
First, bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 3-4 minutes, al dente. Remove with a slotted spoon and run cold water to stop the cooking process. Cut into bite size pieces and set aside. Using the same water, cook your pasta al dente 6-7 minutes. Drain and set aside.
Heat EVOO in a large skillet in medium heat. Brown the Italian sausage. This will take about 8-10 minutes. Once brown, add onion and sauté until fragrant. Add garlic and sauté for a couple more minutes. Next, add pepper flakes. Deglaze with red wine.
Add broccoli rabe, roasted tomatoes, butter, and orecchiette pasta. Season to your liking with salt and pepper. Plate in serving dish. Sprinkle with Parmesan cheese, parsley and EVOO for garnish. Enjoy!