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Fresno Chili Orecchiette

NORMAL | 45MIN | SERVES 4

Ingredients

2 Tbsp. ENZO Organic Extra Virgin Olive Oil - Bold
8 oz Hot or sweet Italian sausage, casings removed
6 Garlic cloves, minced
¼ Tsp. Red pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1½-inch pieces
Salt and pepper
1 lb. fresh or dried Orecchiette
2 oz Pecornio Romano, grated (1 cup)

Optional: 2 Tbsp. of Fresno Chili Crush Olive Oil, for finishing

Directions

Step 1
Heat extra virgin olive oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into rough ½-inch pieces with wooden spoon, until lightly browned, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds; set aside.

Step 2
Meanwhile, bring 4 quarts water to boil in large pot. Add broccoli rabe and 1 tablespoon salt and cook, stirring often, until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli rabe to skillet with sausage mixture.

Step 3
Return water to boil, add pasta, and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Add sausage–broccoli rabe mixture, Pecorino, and ⅓ cup reserved cooking water and toss to combine. Adjust consistency with remaining ⅔ cup reserved cooking water as needed. Season with salt and pepper to taste. 

ENZO Products found in this recipe...

Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold

Organic Extra Virgin Olive Oil - Bold

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Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil
Organic Fresno Chili Crush Olive Oil

Organic Fresno Chili Crush Olive Oil

SHOP NOW