Recipe Redux: Orrecchiette with Sausage and Broccoli Rabe

broccoli rabe

We picked up some of our favorite hot Italian sausage (from Flying Pigs) and a big bunch of broccoli rabe earlier in the week hoping to use them to top our first grilled pizzas of the season, but once again Mother Nature foiled our plans. With sporadic storms still coming through the area, we just didn’t want to risk ruining our meal, so we decided to go with Plan B: Orrecchiette with Sausage and Broccoli Rabe, a perennial favorite.

Rocambole garlic

I stuck to my basic recipe and method, which I’ve written up here before, but since Mike had brought home two big bunches of Rocambole garlic – with the scapes still attached! – from Keith’s Farm on Wednesday, I decided to use that in place of the garlic scapes I used last time. (I was really eager to play with this particular garlic anyway – I’m in the middle of It’s a Long Road to a Tomato and had just finished the chapter about how their garlic came to be. It’s a delightful story.)

Dinner:  June 28, 2007

The only other differences in last night’s version of this dish were the substitution of white vermouth for white wine, as well as the addition of a couple of pinches of red chile flakes and a cup or so of chopped fresh tomato I had left over from Wednesday’s lunch, both of which I added at the same time as the garlic. The tomato cooked all the way down into the sauce and left a nice hint of sweetness, and the chile flakes gave it a nice little kick.

6 thoughts on “Recipe Redux: Orrecchiette with Sausage and Broccoli Rabe

  1. Isn’t vermouth just a lovely finishing touch? I find its taste even more subtle than the occasional acidity of white wine. What kind do you use? We favor the dry version of the French brand Noilly Prat. And not only because it works so nicely in martinis.

  2. Jennifer Hess says:

    Terry, we are big, big fans of vermouth, and we always have it on hand for cocktails as well as for cooking. :)

    We had been using Noilly Prat for our white vermouth, but we recently discovered Boissiere at one of our favorite wine shops, and have been using that for the last month or so. The botanicals in it are really lovely.

  3. Jennifer Hess says:

    Yes, I think you could substitute spinach, kale, chard or something like that and get a similar result!

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