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:
- BRING THE CHICKEN STOCK TO A BOIL AND LET SIMMER, SEASON WITH SALT ,
- IN A LARGE SAUTEE PAN, ADD SOY OIL AND HEAT, ADD THE DICED SQUASH AND COVER
- TURN TO MEDIUM HEAT AND STIR, ABOUT EVERY MINUTE, ADDING CHICKEN STOCK IN SMALL DOSES TO COVER THE SQUASH.. COVER WITH LID
- WHILE COOKING THE SQUASH, IN A STRAINER, DIP THE BROCCOLI RABE IN THE BOILING CHICKEN STOCK FOR 3 MINUTES
- 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
- ADD THE GARLIC CONFIT TO THE PAN AND ½ THE BUTTER AND LET BROWN LIGHTLY
- ADD THE WINE, THE BROCCLOI RABE AND SOME CHICKEN STOCK FROM THE POT
- WHEN PASTA IS DONE, DRAIN AND ADD BACK TO THE POT YOU COOKED IT IN
- ADD THE REMAINDER OF THE BUTTER AND SEASON WITH SALT AND PEPPER
- ADD ½ THE CHEESE TO THE PASTA AND PLACE IN LARGE SERVING BOWL
- TOP WITH THE SAUCE AND REMAINDER OF THE CHEESE…
- DRIZZLE WITH OIL AND CRACKED BLACK PEPPER
- ENJOY….