Orchiette with Italian Sausage and Broccoli with Lemon Ricotta Sauce
- 2 Italian sausage (approximately 6 - 7 oz), cut into ½ inch rounds
- 4 oz orchiette pasta
- 1 small crown broccoli (approximately 1½ cups), cut into small flowerets
- 1 lemon, zested and juiced
- 2 small cloves of garlic, slivered
- ½ tsp dried oregano
- 2 tsp capers
- 4 oz ricotta cheese
- ½ cup chicken broth
- 2 tbsp olive oil, divided
- salt and pepper to taste
- Start cooking the orchiette per the package instructions, approximately 12 minutes in boiling salted water.
- In a large skillet, add 1 tbsp olive oil and heat over medium heat.
- When hot, add the sausage rounds and cook well on both sides, approximately 6 minutes.
- While the sausage and pasta is cooking, quickly blanch the broccoli in the pasta water for 30 seconds until bright green.
- Drain the broccoli well.
- Remove and drain the sausage.
- Add the remaining olive oil and when hot, add the blanched broccoli and toss to coat and quick stir fry for 2 minutes.
- Add a pinch or two of salt and a few grinds of pepper to the broccoli.
- Remove to a clean bowl.
- Add the chicken broth to the large skillet and increase the heat to medium high.
- As the broth begins to simmer, add the ricotta cheese and stir to combine well.
- Add ¼ cup of lemon juice, oregano, slivered garlic, and lemon zest, stirring to distribute.
- Continue simmering as the sauce reduces and slightly thickens, stirring occasionally.
- Drain the pasta well when fully cooked and add to the simmering sauce.
- Add the capers, broccoli and sausage, stirring to distribute and reheat as needed.
- Serve with additional shredded Italian cheese.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/01/04/orchiette-with-italian-sausage-and-broccoli-with-lemon-ricotta-sauce/
3.5.3226