Pasta With Sausage and Parm
Published February 16, 2019
David Malosh for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
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The shape of orecchiette, the pasta of Puglia, is designed to hold small bits of meat from the sugo or sauce. Coins of sausage defeat this purpose, to say nothing of the fussy double-cooking technique. Instead do as they do in Bari: remove the sausage casing, break up the meat and proceed to cook it. You’ll get a little sausage tucked inside every “little ear.”
Blanching a bunch of broccoli rabe, chopped, in the pasta pot and adding it, drained along with the pasta, to the sausage gets you your serving of a green vegetable with little additional effort.
Update - I cooked this last night. I followed the general directions but loved adding my own twist. I made a combo of hot and sweet sausage. added broccoli rabe removed cheese until the end. Cooked the broccoli rabe in the sausage grease (after cooking S twice as instructed). Made it with bow tie pasta. Added grated cheese at the end.
This is great. Exactly what I was looking for in a recipe app. One time, I took violin lessons from some guy under a bridge, and when he comes back that’s gonna be the best money I ever spent. Boy howdy will I be able to play the fiddle then. Also one time I audited a course at a local college and the professor just screamed “I REFUSE TO TEACH YOU” over and over. What a blessed experience. Thank you so much for this wildly helpful recipe. I will keep an eye out for your name in the future, because I know exactly how much valuable instruction I have in store.
This is a no recipe recipe. My version is to use rapini broccoli with garlic and red pepper flakes. I brown the sausage in a skillet and blanche the rapini in the pasta water before throwing it all together. All you need is a little pasta water and parm or peccorino for a great sauce.
I make this frequently since it is both easy and delicious. What more could you want? I generally use smoked sausage as it adds less fat than some others, and I like it better. That buttery sage sauce - mmmm.