Nourish Network

One day, I’ll perfect my Grandma’s barbecue recipe. But for now, I’ll share the dish that has become tradition for Christopher and me upon returning from the road. For us, any season of the year really, this bowl says welcome home.

3 spicy Italian sausages, removed from casing
3 cloves garlic
kosher salt
1/4 teaspoon red chile flakes
1/4 cup extra virgin olive oil
2 tablespoons chicken stock
1/2 pound orecchiette pasta
2 bunches of broccoli rabe trimmed and cut into bite-sized pieces

Sauté sausage in a large pot over medium heat until browned, breaking up into pieces with the edge of a spatula. Set sausage aside to drain on paper towel and wipe out the pot. Fill the pot with water and bring to a boil with a generous pinch of salt.

While waiting for water to boil, mash the garlic to a paste in a mortar and pestle with a pinch of kosher salt. Whisk in chile flakes, olive oil and chicken stock and set aside.

When the water comes to a rapid boil, pour the pasta into the pot. Cook for 8 minutes and add broccoli rabe to pot. Cook another 3 minutes, until pasta is al dente. Drain pasta and broccoli rabe, add back to the pot and toss with the garlic and olive oil over low heat. Add sausage and toss well.

Top with an extra dose of sea salt (Maldon is our favorite) or a sprinkle of Parmigiano-Reggiano.

Serves 4