Orecchiette con salsiccia e cime di rapa — straight from Puglia to mi cocina! 🌿 This classic Italian pasta dish is loaded with spicy Italian sausage, bitter broccoli rabe, garlic, and chili flakes tossed in perfectly chewy orecchiette. It’s rustic, bold, and soulful — just like my cooking style!
🎥 I’ll show you how to get that perfect bite and flavor combo, step-by-step. And yes… there’s a little dancing at the end too 🕺🏽
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📌 Ingredients & Recipe Below
Ingredients (serves 2):
• (9 oz) orecchiette pasta
• (8oz) Italian sausage (mild or spicy), casings removed
• 1 bunch broccoli rabe (rapini)pr broccoli if you can’t find rapini
• 1garlic cloves, smashed
• 1 tsp red chili flakes (adjust to taste)
• 2tbsp extra virgin olive oil
• 2tbsp butter
• Salt,peppers
• Parmesan or Pecorino Romano
#chefcocoloco #pastalover #orecchiette
Orete pasta, an Italian classic from the region of Puglia. And I’m going to show you how to make it. Let’s get to it. Coina, we going to need about 8 oz of sweet Italian sausage, one bunch broccolini. You can also use broccoli. Smash some garlic. Blanch off the broccolini just for a quick 30 seconds. It goes into a ice bath. Sausage goes in. Then we drop the orete into a salted boiling water. We let that cook for about 9 minutes. Oetete goes into the pan. We add a pinch of chili flakes, a little bit of black pepper. Don’t forget the pasta water. And why not? Let’s add couple of tablespoons of butter. Wow, check this sauce coming to life. It’s looking good. Let me know in the comments how you ever had a kete. And of course we add some good queso beorino delicioso.