In The Kitchen With Donatella Arpaia

Donatella Arpaia’s Orecchiette with Sausage and Romanesco

The Italian chef loves a good blend of ingredients in her dishes, especially when a new season begins.

“The orecchiette with sausage, garlic, chili, Romanesco, Parmesan and breadcrumbs is perfect for fall,” said Arpaia of one of her new restaurant Prova Pizzabar’s pasta dishes. “Romanesco is a great fall ingredient—it’s hearty, wholesome and a comforting dish.”

Read LIW’s full interview with Chef Donatella Arpaia

Make her recipe below for your next family dinner.

Donatella Arpaia (Photo by Michala Rusanukova)

Donatella Arpaia’s Orecchiette with Sausage and Romanesco

Serves 4-6

1 lb orecchiette
5 Tbsp extra virgin olive oil, divided
1 lb sweet Italian sausage, removed from casings
3 garlic cloves, minced
1 cup chicken broth
1 lb Romanesco florets (blanched)
½ tsp salt
¼ tsp red pepper flakes
3 Tbsp unsalted butter
½ cup freshly grated Pecorino Romano
Toasted breadcrumbs (optional garnish)

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.

2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.

3. Add remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently, scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in butter until melted and simmer for a few minutes to reduce and concentrate the sauce.

4. Drain pasta well and add to the sausage and broccoli mixture. Toss to blend. Add half of the grated cheese, taste and stir until the cheese is melted. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.

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