Categories: Pasta
Ingredients
- 1 cup sun-dried tomatoes (not packed in oil)
- 2 tbsp. olive oil
- 1 lb. hot Italian sausages, casings removed
- 2 cups chopped broccoli crowns or broccolini
- 1 small red or white onion, finely chopped
- 4 garlic cloves, thinly sliced or chopped
- 3 tbsp. sun-dried tomato paste
- 1/2 cup white wine
- 1 tsp dried oregano
- 1 cup chicken stock
- 1/2 cup heavy cream
- Salt
- 1 lb. orecchiette
- 1 cup grated Parmigiano-Reggiano
- Crushed red pepper, or black pepper, to taste
- 1/2 cup fresh basil leaves, torn or cut into thin ribbons
Directions
-
Bring a large pot of water to a boil for the pasta.
-
In a small bowl, cover the sun-dried tomatoes with very hot water. Let stand until softened, about 10 minutes. Drain and rinse, then chop or thinly slice.
-
In a large skillet, heat the oil over medium-high. Add the sausages; cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes. Add the broccoli and onion. Cook, stirring often, until the broccoli is crisp-tender, 3-4 minutes. Stir in the sun-dried tomatoes, garlic and tomato paste. Cook until the tomato paste turns a shade darker, about 1 minute. Stir in the wine and oregano. Cook, stirring often, until the liquid is absorbed, 2-3 minutes. Add the stock. Reduce heat to medium-low. Simmer the sauce until slightly reduced, about 5 minutes. Add the cream. Reduce heat to low. Season the sauce with salt and let simmer while you cook the pasta.
-
Salt the boiling water and add the pasta. Cook until 1 minute shy of directed. Reserve 1 cup of the cooking water. Drain the pasta. Add the pasta and Parm to the sauce. Add the cooking water if the pasta is dry. Season with salt and crushedpepper.
-
Divide among bowls or serve in a large bowl. Top with the basil.