Sometimes, the decision to make (or not to make) a recipe comes down to cook time. Will I be slaving over this meal for hours or will I be able to eat within 30 minutes?
I wanted an easy recipe this week—less cook time and fewer dirty dishes—as well as a dish that reheated well for lunches and dinners throughout the week. Thankfully, Ina Garten’s cookbook had me covered. This week, I made Ina’s orecchiette with broccoli rabe and sausage.
½ pound sweet Italian pork sausages
½ pound hot Italian pork sausages
1/3 cup good olive oil
6 large garlic cloves, thinly sliced
2 (14.5 oz) cans of crushed tomatoes
½ cup dry red wine
¼ cup tomato paste
1 pound dried orecchiette pasta (I used radiatore)
2 bunches broccoli rabe (2 to 2 ½ pounds total) (variation: use broccolini)
1 cup grated parmesan cheese