Baked Orecchiette with Venison Sausage
Servings: 4
Ingredients
- 1 pound sweet Italian sausage, casing removed and coarsely chopped or sliced
- 1 12-ounce box of orecchiette
- 1 teaspoon olive oil
- 1 bunch broccoli rabe florets and leaves
- 1 teaspoon minced garlic
- 1/4 teaspoon iodized sea salt
- 1/4 teaspoon freshly ground black pepper (FGBP)
- 1 tablespoon chopped shallot
- 3 tablespoons tomato paste
- 1.5 cups chicken broth
- 2/3 cup pasta water
- 1 cup grape tomatoes, halved
- 3/4 cup part-skim ricotta cheese use up to 1 cup if desired
- Grated Romano cheese on the side
Instructions
- Preheat the oven to 350. In an oven-safe pan, sauté the sausage over medium-high heat until browned. Remove from the pan and drain on a paper towel.
- Separate the thicker portion of stems from the broccoli rabe leaves and florets. Discard the stems or save them for another recipe. Steam the broccoli rabe leaves and florets to soften, about three minutes. Drain and set aside. Start the pasta in a separate pot and cook until al dente.
- Add the olive oil and garlic to the remaining drippings in the pan and sauté the broccoli rabe for about 2 minutes over medium-low heat, adding the salt and pepper at this time.
- Return the sausage to the pan with the broccoli rabe and add the tomato paste and chopped shallot. Cook on medium-low heat while mixing for another 2 minutes. Then, add the chicken broth and bring to a simmer.
- Reserve two-thirds of a cup of the pasta water and strain the orecchiette. Add the orecchiette and pasta water with the tomatoes to the pan and mix all ingredients thoroughly.
- Transfer the pan to the oven and bake at 350 for 15 minutes.
- Remove from the oven and stir or transfer to a serving bowl. Then, deposit the Ricotta cheese in the middle.
- Serve with the grated cheese and more FGBP on the side.
Notes
Suggested sides: Tossed salad, grilled or steamed vegetables
Suggested wine pairings: Chardonnay, Pinot Noir, Rose.