* Broccoli Bolognese with Orecchiette
Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Spicy Italian Sausage, 1/4 lb. THUMBNAIL
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Organic Valley Unsalted Butter, 16oz. THUMBNAIL
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Kerrygold UnSalted Butter, 8oz. THUMBNAIL
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Grassi Shredded Parmesan, 8oz. THUMBNAIL
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Organic Broccoli Bunch THUMBNAIL
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Broccoli Bolognese with Orecchiette

  • ·         1 large head of broccoli, cut into florets
  • ·         Kosher salt
  • ·         2 Tb extra-virgin olive oil, plus more for drizzling
  • ·         4 garlic cloves, minced
  • ·         3 Italian sausages, casings removed
  • ·         Crushed red pepper flakes
  • ·         12 ounces Orecchiette pasta
  • ·         1 1/2 TB unsalted butter, cut into pieces
  • ·         1/2 cup shredded Parmesan, plus more for serving

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, stirring often, until  golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and breaking up sausage even more, until pasta is finished cooking.

Using a slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil. Serves 4.  (adapted from Bon Appetit)

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