YOUR SOLIN GENERATED RECIPE
Chicken Sausage Orecchiette with Broccoli Rabe
Sautéed lean chicken sausage and bitter broccoli rabe tossed with al dente orecchiette in a bright, garlicky sauce finished with a zesty squeeze of fresh lemon.
INGREDIENTS
0.13 cup orecchiette pasta
6 oz chicken sausage
2 cups broccoli rabe
0.5 tsp extra virgin olive oil
2 cloves garlic
0.25 tsp red pepper flakes
1 tbsp fresh lemon juice
1 tbsp parmesan cheese
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the orecchiette according to package directions until al dente.
While the pasta cooks, slice the chicken sausage into half-moons and finely mince the garlic.
Heat the olive oil in a large skillet over medium-high heat and brown the sausage until crispy on the edges.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
Toss in the chopped broccoli rabe with a splash of pasta water, covering for 2 minutes until the greens are vibrant and tender.
Drain the pasta and add it to the skillet, tossing everything together with the lemon juice, sea salt, and black pepper.
Remove from heat and sprinkle with grated parmesan cheese before serving warm.