-
1
Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute.
-
2
Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water.
-
3
Bring the reserved cooking water back to a boil.
-
4
Heat the oil in a heavy large skillet over medium heat.
-
5
Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes.
-
6
Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
-
7
Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
-
8
Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices.
-
9
Add the pasta to the skillet.
-
10
Stir in the Parmesan and serve immediately.
-
11
In a large casserole pot, heat oil over medium-high heat.
-
12
Add onion and garlic and saute until soft and translucent, about 2 minutes.
-
13
Add celery and carrot and season with salt and pepper.
-
14
Saute until all the vegetables are soft, about 5 minutes.
-
15
Add tomatoes, basil, and bay leaves and reduce the heat to low.
-
16
Cover the pot and simmer for 1 hour or until thick.
-
17
Remove bay leaves and taste for seasoning.
-
18
If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
-
19
Pour half the tomato sauce into the bowl of a food processor.
-
20
Process until smooth.
-
21
Continue with remaining tomato sauce.
-
22
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags.
-
23
Freeze for up to 6 months.
