Orecchiette alla Barese

Recipe courtesy of Michael's Back Door and Head Chef Giuseppe Rago Visit them at michaelsbackdoor.com or call 905-822-5751

Recipe courtesy of Michael's Back Door and Head Chef Giuseppe Rago
Visit them at michaelsbackdoor.com or call 905-822-5751

Yields1 Serving
 1 bunch chopped rapini
 400 grams Orecchiette pasta
 2 sliced Italian sausages (cooked or grilled)
 1/4 cup extra virgin olive oil
 4 cloves minced garlic
 1/4 cup sliced fresh basil
 Parmigiano Reggiano
1

Blanch the rapini in salted boiling water

2

Remove the rapini when water comes to a boil (approx. 2 minutes)

3

In the same water, cook the pasta for approx. 12 minutes

4

Strain the pasta, but set aside 1/2 cup of pasta water for later

5

SautΓ© the garlic in olive oil taking care not to burn

6

Add the pasta, rapini, cooked sausage, and salt and pepper to taste

7

Add the pasta water slowly, stirring constantly

8

Add parmigiano cheese

9

Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano

Category

Ingredients

 1 bunch chopped rapini
 400 grams Orecchiette pasta
 2 sliced Italian sausages (cooked or grilled)
 1/4 cup extra virgin olive oil
 4 cloves minced garlic
 1/4 cup sliced fresh basil
 Parmigiano Reggiano

Directions

1

Blanch the rapini in salted boiling water

2

Remove the rapini when water comes to a boil (approx. 2 minutes)

3

In the same water, cook the pasta for approx. 12 minutes

4

Strain the pasta, but set aside 1/2 cup of pasta water for later

5

SautΓ© the garlic in olive oil taking care not to burn

6

Add the pasta, rapini, cooked sausage, and salt and pepper to taste

7

Add the pasta water slowly, stirring constantly

8

Add parmigiano cheese

9

Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano

Orecchiette alla Barese

Leave a Reply