Sunday, September 23, 2007

Orecchiette Pasta

I found this recipe from An Ordinary Mom. And I took the crazies on a Sunday drive while Josh and his mom made the recipe. I thought it was healthy and light. I might try to vary it with a cream sauce next time. But overall great meal. And not what we typically eat. Even J liked it and finished it all.

4 ounces sweet or hot Italian sausage, casings removed
1/2 cup sundried tomatoes
6 garlic cloves, minced
1 pound broccoli florets (I used 1 bag frozen broccoli florets to make this recipe even quicker.)
1/2 cup water
1 pound orcchiette pasta (twirly/spiral noodles)
1 1/2 cups Romano cheese, grated
1 tablespoon extra-virgin olive oil
Cook the pasta according to directions on the package. Drain and set aside. Meanwhile, brown the sausage in a nonstick skillet over medium-high heat breaking it into small pieces. Stir in the sundried tomatoes (OR 1 cup jarred roasted red peppers, rinsed and chopped medium) and garlic and cook until fragrant, about 15 seconds. Stir in the broccoli, 1/2 teaspoon salt and water. Increase the heat to high, cover the skillet and cook until the broccoli begins to turn bright green, about 3-5 minutes. Uncover and stir frequently until the liquid has evaporated. Add this sausage and broccoli mixture, Romano cheese and oil to the pasta. Stir until well coated.
Bon Appetit!


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