ORECCHIETTE WITH ITALIAN SAUSAGE, BROCCOLI RABE AND GORGONZOLA

Orecchiette with Italian Sausage, Broccoli Rabe and Gorgonzola image

Provided by Eric Greenspan

Time 25m

Yield 4 servings

Number Of Ingredients 13

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Kosher salt
12 ounces orecchiette pasta
2 tablespoons olive oil
2 sweet Italian sausage links, casings removed
1/2 teaspoon crushed red pepper flakes, optional
2 cloves garlic
1 orange, zested and juiced
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup drained sliced sun-dried tomatoes packed in oil
1 bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1/2 cup crumbled Gorgonzola cheese
1/4 cup toasted pine nuts
2 tablespoons freshly grated Parmesan

Steps:

Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package directions. Drain and toss with 1 tablespoon of the olive oil.
While the pasta is cooking, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Crumble the sausage into the skillet, add the crushed red pepper and cook, breaking up the sausage with a wooden spoon, until browned, about 5 minutes.
Pierce the garlic on a fork. Add the orange juice, beans, sun-dried tomatoes and broccoli rabe to the skillet and cook, stirring constantly with the fork, until the sauce is heated through, about 4 minutes. Discard the garlic. Add the orecchiette, Gorgonzola, pine nuts, orange zest and Parmesan. Lightly toss and serve.