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Chef David Nayfeld shows us how to make his signature orecchiette pasta with broccolini and sausage live on Instagram with Ginger Zee!
Fennel sausage, broccoli rabe, Calabrian chili bomba
½ lb Orecchiette
4 tsp Extra virgin olive oil
2 oz Pork fennel sausage
2 cups Broccoli rabe, chopped
⅛ cup Red onion
1 ea Garlic clove, sliced
1½ T Butter
1T Calabrian chili bomba
⅓ cup Grated pecorino
1T Lemon juice
3T Chopped curly parsley
To taste Kosher salt
2 tsp Extra virgin olive oil
Heat olive oil in a saute pan over medium heat. Brown the sausage patty.
Once golden brown on one side, add the garlic and red onions and break up the sausage into quarter-size pieces.
Add the Calabrian chili bomba and broccoli rabe to the pan and saute.
Drop the orecchiette in salted boiling water and cook according to the directions on the package.
Once the pasta is cooked, add it to the saute pan with 4 ounces of pasta water.
Cook the sauce down for 30 seconds and then add the butter and season with lemon juice and salt to taste.
Once the sauce has reduced and is coating the noodles, add the chopped parsley and the pecorino off the heat and stir to coat the noodles.
Plate in a bowl and top with the remaining extra virgin olive oil.