Your Life A to Z Recipe: Tuesday, July 15th, 2014: Orecchiette with Sausage and Rapini s and Mozzarella in Carozza Paccheri a la Contadina

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Orecchiette with Sausage and Rapini    Serves 4    
Orecchiette "little ears" pasta, fresh    1lb    
extra virgin olive oil    2 Tbsp    
garlic, slices    2 tsp    
chile flakes    1/4 tsp    
Italian sausage, removed from casing    1lb    
rapini/broccoli rabe, blanched and cut into small bite sized pieces     1/2 lb    
pecorino cheese, grated    4 oz.    
In a saute pan, heat olive oil over medium-hi heat.          
Add sausage and cook until brown, breaking up sausage into small bite sized pieces    
Add garlic and chile flakes and cook until soft, add rapini and saute for 1 minute    
Meanwhile, bring 6 qts water to a boil and add 2 tsp salt        
Cook orecchiette until al dente        
Drain pasta reserving 3 oz pasta water        
Add cooked pasta and reserved pasta water to pan with sausage and rapini, toss and cook for 30 seconds more
Add pecorino and toss again        
Divide into 4 bowls and serve with extra pecorino and chile flakes if you like    

Italian Sausage  5 #
boneless pork butt/shoulder, large dice  4.5 #
pork fat back, diced    1/2 #
kosher salt    4 Tbsp
sugar    2 Tbsp
fennel seed, toasted    3 Tbsp
smoked paprika    3 Tbsp
fresh marjoram    1/2 cup
black pepper    1 Tbsp
red pepper flakes    2 Tbsp
ice water    3/4 cup
red wine, chilled    1/4 cup
Combine all ingredients, except water and wine and toss together in a bowl. Set aside in freezer for 10 minutes    
Grind the mixture through coarse die into a bowl set in ice bath    
Add the water and wine and mix with the paddle attachment on medium speed until just combined, about a minute    
Cook a small piece of sausage to check for seasoning, adjusting if necessary    
Stuff into hog casings, or portion into 1# freezer bags and freeze