This recipe is one of my favourites. My boys and I enjoy it as is, but it’s also easy to adapt for any vegetarians at your table. Fast and easy to make, it’s a great meal for busy week nights, and it’s good for lunch the next day, too. And remember, good things grow in Ontario — most of the ingredients are available locally. Bon appétit.
(aka La Dolce Pasta)
1 box (12 oz.) orecchiette pasta
1 bunch (1 ¼ lb.) Ontario broccoli rabe (rapini), trimmed and chopped
2 tbsp olive oil
1 medium Ontario onion, chopped
3 cloves Ontario garlic, chopped
½ lb. (about 3 links) Ontario hot Italian sausage, casing removed
1 ½ cups marinara sauce (from a jar, or homemade with Ontario tomatoes and herbs)
¼ cup grated pecorino Romano cheese
- In a large pot of boiling salted water, cook orecchiette according to package directions. Add broccoli rabe during last 3 minutes of cooking; drain.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 to 3 minutes or until onion starts to soften. Add sausage, breaking it up with a wooden spoon; cook until browned, about 3 minutes. Add cooked pasta and broccoli rabe to the skillet, tossing until combined. Stir in marinara sauce; cook 1 minute or until heated through.
- Sprinkle with cheeses before serving.