Upon review of my recent posts, I have come to realize that I have a pasta problem. My last five posts have all been pasta recipes. Pasta is such a crowd-pleaser in our home that it’s my go-to meal for most weekdays. If both my husband and I are working, then I will whip up a pasta dish when I come home from work. If my husband is on days off and I’m working, then he’ll BBQ steaks or kebabs (is it kebabs or kabobs?) with grilled veggies and potatoes. On weekends when I’m off work I do more involved recipes, such as something Vietnamese or roast beef or roasted chicken or I experiment with new recipes for content on this blog.
Since we are eating so much pasta, I like trying different types of pasta to mix things up a bit. My favourite is the mafalda corta that I mentioned in my bolognese recipe. Penne and bowtie are okay, but I’m not a fan of spaghetti or linguine. If a recipe calls for a longer strand type of pasta, then my absolute favourite is pappardelle. For this recipe, I decided to try orecchiette because I like the way it sounds and because I found a bag of it at Save-On Foods one day. (I’ve never seen orecchiette at Safeway). Orechiette comes from the Italian word ‘orecchia’ meaning ‘ear’ and ‘etta’ meaning small because ,well, the pasta is shaped like small ears.
I added broccolini to this recipe because like most moms, I’m trying to get my toddler to eat more vegetables. It didn’t work, by the way. She just picked out the pasta and sausage bits and left all the broccolini on her plate. Oh well, at least I got more vegetables in my diet. Broccolini is similar to broccoli, but it has smaller florets and long thin stalks. It’s almost like a broccoli / asparagus hybrid. It has a sweeter flavour than broccoli, is super high in Vitamin C, and is so versatile in recipes. I’ve sauteed broccolini with beef or chicken in an Asian stirfry before, but this time, I decided to boil them and add them to this pasta. You can find broccolini in the produce aisle of your grocery store, and they are often packaged in a tray and wrapped in plastic, like this:
For some added protein and flavour, I used a package of Johnsonville mild Italian sausage. If you aren’t feeding your kid this, I would recommend buying the Johnsonville hot Italian sausage. I think that would add more flavour to it.
And as always, remember to use real Parmesan cheese and grate it yourself!
Orechiette with broccolini and Italian sausagePrint Recipe
- 1 package of Johnsonville Italian sausages (I bought the mild flavour)
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 1 - 28 oz can of crushed tomatoes
- 1/2 cup red wine
- 1/4 cup tomato paste
- salt and pepper (to taste)
- 500 g bag of orecchiette pasta
- 1 package of broccolini, trimmed and cut into small florets and 2-inch stalk pieces.
- 1 cup freshly grated Parmesan cheese, with extra for serving
Preheat the oven to 350 degrees. Prick the Italian sausages with a fork (so that they won't explode!) and place them on a foiled sheet pan. Roast for 20 minutes in the oven, turning once, until just cooked through. Slice them into 1/2 inch coins and set aside.
Heat the olive oil over medium heat in a large pot or dutch oven (I used my Le Creuset dutch oven). Add the sausage slices and saute for 5 minutes until the pieces are browned. Add the garlic and cook for 1 minute. Add the crushed tomatoes, red wine, tomato paste and salt and pepper and stir well to combine. Bring to a boil and then let simmer on low heat while you prepare the pasta and broccolini.
Cook the pasta according to the package instructions.
In the last 3 minutes of the pasta cook time, add the broccolini pieces in with the pasta and finish off cooking for 3 minutes.
Drain the pasta and broccolini and add to the tomato and sausage mixture.
Stir in the Parmesan cheese and salt and pepper to taste.