Orrecchiette gets its name from its shape. It means “little ear” in Italian, named so
because it resembles just that.
Unless you’re my kids and then the conversation in our think tank of a
house goes something like this:
Me: Orrecchiette got
its name because it looks like a body part. Do you know which one?
Jake: knee cap?
Me: ummm…no. Ora…Oral…Orator…really??
J: Right, I told
you. Knee cap.
Me: again…NO. But what IS the real name for the knee cap?
J: Cranium?
Me: Ok, really? And you’re the smart one?? No. ...Morgan, do you
know?
Morgan: How come I’m
not the smart one?
Me: You’re the pretty
one
M: Phew!!...Belly
Button?
Me: That’s tortellini
M: Oh…do we HAVE
tortellini?? :)
Me: No, but we have
wine and I’m about to get another glass.
Someone please answer one of my questions…
J: What were the
questions again?
Me: Named for what
body part…and what’s the real name of a knee cap?
J: Finger tip…and clavical
M: OMG, stop. EAR…and PATELLA. I’m the pretty one AND the smart one…HA!
J: Whatever. It really looks more like a knee cap
Aye yaye yaye...
Traditionally, this dish is served with broccoli rabe, but not everyone likes it because it's so bitter. Though I love it. Kale is the perfect substitute because it still has a little bit of a bite and it holds its integrity while you sauté it and doesn't become completely wilted. Feel free to use either.
This recipe is good because it makes as much as you want. If you have more people, add more of everything or just what you like the most. Swear to God, it's that easy.
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WHAT TO BUY:This recipe serves 4
1 pound box of Orrecchiette pasta
2 bunches fresh kale or broccoli rabe
Hot or mild Italian sausage, whichever you prefer (at lease 1 link for each person, casings removed and broken into large pieces)
red pepper flakes
chicken broth
2 cloves garlic, chopped
olive oil
parmesan cheese
To begin, start making pasta according to package directions. While it's cooking:
(If using broccoli rabe, blanch in boiling water for a few minutes and chop into large pieces. Then proceed as below)
Heat 3 tbs olive oil in dutch oven and sauté garlic and kale. Sprinkle with red pepper flakes and continue sautéing until softened. Remove from pan and set aside.
In some more oil, sauté pieces of sausage until browned. Often you won't have enough grease to drain but if you do, go ahead now
Add kale back into the pan with the sausage, and cook together briefly to bring the flavors together. Add some chicken broth to scrape up the bits on the bottom of the pan and to make some juice for your dish. If pasta is ready, reserve 1 cup of the cooking water and drain the rest. Add pasta to pan and stir all. If it's too dry and you need more liquid, add some of the reserved pasta water and/or more chicken broth.
Cook a few minutes more until all the flavors come together, taste for salt and pepper. Place on plate or in large bowls, topping with parmesan cheese. Serve while hot.
