Orecchiette with Greens and Sausage

Orecchiette is one of my favorite shapes of pasta.  I love the density of the shape when you bite into it. I highly recommend using De Cecco brand.  It really keeps its shape and bite when cooked.  You want this to be al dente, and not floppy.  I have tried other brands, but I consider De Cecco to be a superior product.

Many people would tell you that macaroni and cheese is a comfort food to them.  For me, it is this pasta dish.  It is warm, satisfying, and has all the flavors I love, plus if served in a bowl you can add a bit of chicken broth and spoon all the goodness right into your mouth!

Traditionally this dish is made with Italian sausage.  I prefer the convenience of the precooked Andouille sausage and I love the extra spicy heat it imparts to each spoonful of pasta.  Also, broccoli raab is used in traditional preparation of this dish, but It can be hard to find.  So, I think kale or southern greens make a perfectly good substitute.

As Always,

ENJOY!

INGREDIENTS

1 lb. box of De Cecco Orecchiette pasta

10-12 oz. chopped kale or southern greens

12 oz package of smoked Andouille chicken sausage(Trader Joe's)

1 - 1 1/2 cups fresh bread crumbs

2 cloves of garlic

2-3 Tbs. olive oil

1/4 tsp. red pepper flakes

salt to taste

shaved pecorino romano cheese

chicken broth-optional

   Fill a large stock pot 3/4 full of water, add 2 tsp. of kosher salt.  Bring up to a boil on high heat.  While waiting for the water to boil, Add olive oil to a large skillet.  Add chopped garlic and the fresh bread crumbs.  Cook on medium heat just until the bread begins to toast. Add pepper flakes and salt, stir, and then push bread crumbs to the perimeter of the pan.  In the center of the pan add your diced sausage pieces.  Cook until heated through.  Turn off skillet.

   In the large pot of boiling water add the orecchiette pasta, stir for 1 min.  Then add chopped greens.  Do not stir, just gently push the greens into the boiling water as they soften. The pasta remains on the bottom of the pot and the greens float and cook on the top.  Cook for 10-12 minutes or until pasta is al dente. Turn off heat.  With a glass pyrex measuring cup, scoop out 1 cup of the cooking liquid, and reserve for later use. 

  Drain the cooked pasta and greens in a colander.  Put the pasta and greens in a large serving dish or pasta dish.  Add over the top of the pasta, the prepared bread crumb and sausage mixture.  Slowly drizzle over the pasta dish 1/2 cup of the reserved pasta water.  This dampens the seasoned bread crumbs and helps them to stick to and coat the pasta.  Stir well to combine the mixture.  

  If serving in a bowl,  fill each bowl with pasta and pour over 1/2 cup hot chicken broth, then top with shaved cheese.  Serve hot.