Ingredients
- 1 package Anna Orecchiette (1 lb)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Mild Italian Sausage
- ½ cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 1 bunch Broccoli Rabe
- 4 cloves Garlic, minced
- ½ cup Parmesan Cheese, grated
Directions
Bring a large pot of salted water to a boil and cook orecchiette pasta until al dente. In a skillet, brown ground Italian sausage, then set aside. In the same skillet, sauté minced garlic until fragrant, add olive oil if needed, then add chopped broccoli rabe and cook until tender. Return the sausage to the skillet along with chopped sun-dried tomatoes, then stir in the cooked pasta. Mix well, then stir in grated Parmesan cheese until melted. Serves 4.
