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Recipe

Orecchiette with Roasted Broccolini, Burst Tomatoes, and Italian Sausage

Servings: 4

Quick and easy, this flavorful dish is perfect for a weeknight.

Ingredients

  • 1/4 cup plus 3 Tbs. olive oil
  • 2 Tbs. lemon juice; more to taste
  • Kosher salt and freshly ground black pepper
  • 12 oz. Broccolini, trimmed
  • 12 oz. orecchiette
  • 1 lb. fresh hot Italian sausage
  • 1/2 medium red onion, thinly sliced, about 1 cup
  • 1 lb. grape tomatoes
  • 1 Tbs. finely chopped garlic
  • 1/2 cup white wine
  • 1/2 cups whole-milk ricotta
  • Extra-virgin olive oil, for serving
  • 1/4 cup thinly sliced fresh basil

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a small bowl, whisk together 2 Tbs. of the olive oil, the lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper.
  • On a large rimmed sheet pan, toss the Broccolini with the 3 Tbs. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper, transfer to the oven, and roast until the Broccolini is tender-crisp and browned in places, 12 to 15 minutes. Remove from the oven and chop into 1-inch pieces.
  • Meanwhile, cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta water, and return to the pot. Add the lemon juice mixture and toss.
  • Meanwhile, in a large skillet, heat 1 Tbs. of the olive oil over medium-high heat until shimmering. Add the sausage and sauté, breaking the sausage into smaller pieces, until the sausage is browned, 7 to 8 minutes. Transfer the sausage to a plate and drain the fat from the pan. Add the remaining 1 Tbs. oil and the onions and sauté until golden brown, about 3 minutes. Add the tomatoes and garlic and continue to cook until some of the tomatoes start to burst, 2 to 4 minutes. Add the wine and scrape the bottom to deglaze the pan. Transfer the mixture and the Broccolini to the pot and toss, adding pasta water to loosen, if necessary. Season to taste with salt, pepper, and more lemon juice. Transfer to a large serving bowl or divide among 4 bowls, top with the ricotta, a drizzle of extra-virgin olive oil, and the fresh basil and serve.

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