Dinner Tonight: Orecchiette with Sausage, Broccoli, and Caramelized Garlic
Dinner Tonight: Orecchiette with Sausage, Broccoli, and Caramelized Garlic might be just the main course you are searching for. This recipe makes 4 servings with 810 calories, 29g of protein, and 45g of fat each. For $1.85 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Serious Eats. 206 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up broccoli florets, salt, juice of lemon, and a few other things to make it today. With a spoonacular score of 97%, this dish is outstanding. If you like this recipe, you might also like recipes such as Dinner Tonight: Orecchiette With Broccoli, Anchovies, And Chiles, Dinner Tonight: Orecchiette with Broccoli Rabe and Goat Cheese, and Dinner Tonight: Italian Sausage with Caramelized Onions, Mustard, and Giardineria.
Servings: 4
Ingredients:
12 ounces broccoli florets (from about 2 average-sized bunches), cut into bite-sized pieces
1 tablespoon fresh thyme leaves, roughly chopped
4 cloves garlic, peeled and sliced
3/4 pound sweet Italian sausage, casings removed
Juice of 1/2 a lemon
8 oil-packed sun-dried tomatoes, sliced
4 tablespoon olive oil
1/4 cup Parmesan cheese
Salt to taste
3 scallions, both white and light green parts, thinly sliced
3/4 pound orecchiette pasta, or substitute another short pasta such as penne
Equipment:
bowl
pot
slotted spoon
frying pan
Cooking instruction summary:
Procedures 1 Bring a large pot of salty water to boil and prepare a bowl of ice water. Drop the broccoli into boiling water and cook until tender but still slightly firm, 2-3 minutes. Transfer the broccoli with a slotted spoon to the ice bath to cool quickly. Stir until cool, then drain the water. Return the water to a boil and cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining. 2 In the meantime, heat half the olive oil in a large skillet over medium heat and add the sausage. Break up into bite-sized pieces (but not until crumbly) and cook until golden brown and cooked through. Remove to a plate, leaving the fat in the pan. Add the garlic slices and remaining oil, if necessary depending on how much fat the sausages gave, and cook over low heat until golden. Add the broccoli and toss, then add the sausage, sun-dried tomatoes, and thyme. Increase the heat to medium and cook until heated through.
Step by step:
1. Bring a large pot of salty water to boil and prepare a bowl of ice water. Drop the broccoli into boiling water and cook until tender but still slightly firm, 2-3 minutes.
2. Transfer the broccoli with a slotted spoon to the ice bath to cool quickly. Stir until cool, then drain the water. Return the water to a boil and cook the pasta until al dente, reserving 1 cup of the pasta cooking water before draining.
3. In the meantime, heat half the olive oil in a large skillet over medium heat and add the sausage. Break up into bite-sized pieces (but not until crumbly) and cook until golden brown and cooked through.
4. Remove to a plate, leaving the fat in the pan.
5. Add the garlic slices and remaining oil, if necessary depending on how much fat the sausages gave, and cook over low heat until golden.
6. Add the broccoli and toss, then add the sausage, sun-dried tomatoes, and thyme. Increase the heat to medium and cook until heated through.
Nutrition Information:
covered percent of daily need
