Orecchiette with Caramelized Garlic, Sausage & Broccoli

Orecchiette with Caramelized Garlic, Sausage & Broccoli
Photo by Scott Phillips


  • 8 oil-packed sun-dried tomatoes, drained and cut into thin strips
  • ¾ lb. dried orecchiette (or penne)
  • 3 cloves garlic, very thinly sliced
  • 3 Tbs. grated Parmigiano-Reggiano; more for serving
  • 1 Tbs. chopped fresh thyme
  • ¼ cup extra-virgin olive oil
  • 3 scallions (whites and greens), thinly sliced
  • + 4 more ingredients
    • 10 oz. broccoli crowns, cut into 1-½-inch florets
    • 1 Tbs. fresh lemon juice; more to taste
    • Kosher salt and freshly ground black pepper
    • ¾ lb. sweet Italian sausage, skinned and crumbled into 1-inch pieces

Put a large pot of salted water on to boil. Fill a large bowl with cold water. Blanch the broccoli in the boiling water until it softens to a tender crunch, 1 to 2 minutes. Transfer it to the bowl of cold water. Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add th...

View full recipe at Fine Cooking


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