Ingredients
1 (1-pound) box orecchiette
1 bunch broccoli rabe, cut into 1-inch pieces
1 tablespoon olive oil
3 links Italian sausage (about 11 ounces)
2 garlic cloves, thinly sliced
Method
Sources
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RecipeNLG
dataset
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Gathered
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Electric slicer for paper-thin charcuterie, cheese, vegetables
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Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Electric slicer for paper-thin charcuterie, cheese, vegetables
Instantly mince garlic without a knife — self-cleaning basket
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Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. Add broccoli rabe during last 2 minutes of cooking; drain pasta and broccoli rabe and return to pot. While pasta cooks, heat oil in a large, heavy pot over medium heat. Pinch sausage from casing in 1-inch pieces and roll into balls with clean hands, placing meatballs directly in pot. Cook meatballs until browned and cooked through (8-10 minutes). Stir in garlic; cook until fragrant and toasted (2 minutes). Add pasta and broccoli rabe mixture, 1/4 teaspoon each salt and freshly ground pepper, and reserved pasta water; cook, tossing, until pasta is coated with a thin sauce (2 minutes). Divide among 6 bowls.