Orecchiette with Broccoli Rabe & Caramelized Onion

Ingredients

• 3 Plant-Based Italian Sausages*
• Extra-virgin olive oil
• 1½ bunches broccoli rabe
• 8 ounces dry orecchiette pasta
• 4 garlic cloves, sliced
• ¼ cup dry white wine
• ⅓ cup grated parmesan cheese**
• 1 tablespoon lemon juice (plus 1 teaspoon zest)
• ¼ to ½ teaspoon red pepper flakes
• Sea salt and freshly ground black pepper
• 2 caramelized onions
• 8 oil-packed sun-dried tomatoes (chopped)
• ⅓ cup pine nuts

Method

1. First, break the sausages into small pieces. Heat a cast-iron skillet to medium, brush with ½ teaspoon of olive oil and cook 1 to 2 minutes or until well-browned. Remove and set aside.
2. Then, trim ½ inch off the ends of the broccoli rabe. Prepare a large pot of salted boiling water. Drop the broccoli rabe into the boiling water and boil for 2 minutes. Scoop out the broccoli rabe, reserving the boiling water. Drain and place onto a clean kitchen towel. Pat dry and chop into 1-inch pieces.
3. Next, bring the pot of water back to a boil, add more salt, and cook the pasta according to package directions or until al dente. Reserve ½ cup of the starchy pasta water.
4. After that, when the pasta has about a minute left, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds. Add the wine, cook for 30 seconds, then use a slotted spoon to scoop the pasta directly from the pasta pot into the skillet.
5. Finally, add the reserved pasta water, cheese, lemon juice, zest, red pepper flakes, ½ teaspoon salt, and freshly ground pepper and stir to combine. Stir in the cooked sausage, caramelized onions, sun-dried tomatoes, and top with the pine nuts. Taste and adjust the seasoning and serve.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.