Orchiette Pasta with Butternut Squash

posted by Chef Ralph Pagano -

ORCHIETTE PASTA WITH BUTTERNUT SQUASH , BROCCOLI RABE AND SAUSAGE

 

1 POUND ORCHIETTE PASTA

1 CUP DICED BUTTERNUT SQUASH

1 TABLESPOON  GARLIC CONFIT

1 POUND ITALIAN SAUASGE, HOT OR SWEET, SLICED ½ INCH ROUND, RAW

1 BUNCH  BLANCHED, CHILLED AND CHOPPED BROCCOLI RABE 

2 QUARTS CHICKEN STOCK

¾ CUP PECORINO ROMANO CHEESE, GRATED

1 TEASPOON GROUND TOASTED FENNEL SEED

1 CUP WHITE WINE

½ POUND BUTTER

½ CUP REALLY GOOD OLIVE OILL

 

METHOD:

 

  1. BRING THE CHICKEN STOCK TO A BOIL AND LET SIMMER, SEASON WITH SALT ,

  2. IN A LARGE SAUTEE PAN, ADD SOY OIL AND HEAT, ADD THE DICED SQUASH AND COVER

  3. TURN TO MEDIUM HEAT AND STIR, ABOUT EVERY MINUTE, ADDING CHICKEN STOCK IN SMALL DOSES TO COVER THE SQUASH.. COVER WITH LID

  4. WHILE COOKING THE SQUASH, IN A STRAINER, DIP THE BROCCOLI RABE IN THE BOILING CHICKEN STOCK FOR 3 MINUTES

  5. ADD THE FENNEL SEED TO THE PAN AND ADD SOME OIL, ADD THE SAUSAGE AND BROWN…ADD THE ORCHIETTE TO THE STOCK AND COOK FOR 8 MINUTES TILL DONE

  6. ADD THE GARLIC CONFIT TO THE PAN AND ½ THE BUTTER AND LET BROWN LIGHTLY

  7. ADD THE WINE, THE BROCCOLI RABE AND SOME CHICKEN STOCK FROM THE POT

  8. WHEN PASTA IS DONE, DRAIN AND ADD BACK TO THE POT YOU COOKED IT IN

  9. ADD THE REMAINDER OF THE BUTTER AND SEASON WITH SALT AND PEPPER

  10. ADD ½ THE CHEESE TO THE PASTA AND PLACE IN LARGE SERVING BOWL

  11. TOP WITH THE SAUCE AND REMAINDER OF THE CHEESE… 

  12. DRIZZLE WITH OIL AND CRACKED BLACK PEPPER

  13. ENJOY….

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