Orchiette Pasta with Butternut Squash, Broccoli Rabe & Sausage

posted by Paul Castronovo Show - 

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….
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