Orecchiette Pasta With Fresh Sausage And Sauteed Rapini

Ingredients

• 1 package (16 oz.) orecchiette pasta
• 1 lb. broccolini, stems trimmed and large leaves removed
• 4 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 8 ounces bulk Italian sausage, removed from casings and crumbled
• 2 pinches red pepper flakes
• 3 cloves garlic, very finely chopped, divided
• 1/2 cup dry white wine
• Salt and fresh ground black pepper
• 1/3 cup chicken broth
• 1/2 cup shaved Pecorino cheese

Directions

1. Fill 6-quart saucepot with water, add pinch of salt and pasta. Bring to a boil over high heat. Cook pasta 7 to 8 minutes or as package directs.
2. Cut broccolini in half and boil in separate saucepot, 3 to 4 minutes or until tender. Drain and coarsely chop; set aside.
3. Heat 2 tablespoons Bertolli Classico Olive Oil in a deep, 12-inch skillet over medium-high heat. Add crumbled sausage and cook until lightly browned.
4. Stir in red pepper flakes, chopped garlic and chopped broccolini. Add white wine, salt and fresh ground black pepper. Bring to a boil over high heat and cook 5 minutes or until liquid is reduced by 1/3.
5. Stir in orecchiette and heat through. Drizzle with remaining 2 tablespoons Bertolli Classico Olive Oil. Add chicken broth and stir occasionally 2 minutes.
6. Plate pasta, garnish with shaved cheese and serve.

• Recipe courtesy of Fabio Viviani, owner and Executive Chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.