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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

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

Instructions 

  • Blanch the rapini in salted boiling water
  • Remove the rapini when water comes to a boil (approx. 2 minutes)
  • In the same water, cook the pasta for approx. 12 minutes
  • Strain the pasta, but set aside 1/2 cup of pasta water for later
  • Sauté the garlic in olive oil taking care not to burn
  • Add the pasta, rapini, cooked sausage, and salt and pepper to taste
  • Add the pasta water slowly, stirring constantly
  • Add parmigiano cheese
  • Serve in a large pasta bowl, and garnish with fresh basil leaves and shaved Parmigiano Reggiano