Orecchiette, named for their shape, which resembles “little ears,” are very popular in Southern Italy. My favorite way to make Orecchiette is with spicy Italian sausage sautéed with garlic and Rapini, broccoli rabe, a traditional dish from Bari, near to where my grandfather was born. The shape of the pasta scoops up the tasty bits of sausage and the slightly bitter rabe with each bite creating the perfect harmony of spicy earthiness. This savory pasta dish is lovely with a glass of Poggio Grande Scorbutico.
To make this vegan, substitute the sausage with vegan sausage. I use Beyond Meat or Impossible meat.
See ingredients, directions and pairings.
1 pound Spicy Italian Sausage, removed from the casing, Pork, Turkey or Chicken
1 pound Broccoli Rabe, washed and trimmed
1 Garlic Clove, minced
1 tablespoon EVOO
Pinch of Red Pepper Chili Flakes
Pinch of Sea Salt