Tagged: italian

Orecchiette with Spicy Italian Sausage and Broccoli Rabe

Recipe from Everyday Italian.


- 2 bunches broccoli rabe, stalks trimmed, then quarter 

- 12 oz. orecchiette pasta

- 1 lb. spicy Italian sausage 

- 3 cloves garlic, minced

- 1/4 cup grated Parmesan 

- 3 tablespoons olive oil

- 1 punch red pepper flakes

- salt and pepper

1. Bring large pot of salted water to a boil. Cook broccoli rabe for 1 minute then remove- keep water.

2. Cook the orecchiette in the same boiling water until tender but still firm to bite, approx. 8 min. Reserve 1 cup of water before straining.

3. SAME TIME- Heat oil in large skillet over medium heat. Add the sausage and cook breaking up with a spoon until browned, approx. 8 min.

4. Add garlic and red pepper flakes, cook for 30 seconds.

5. Add broccoli rabe and toss to coat.

6. Add pasta and reserved cooking water, 1/4 cup at a time, until reached desired moisture. 

7. Add Parmesan cheese, stir. Salt and pepper to taste.

8. Serve warm or at room temperature.

A simple but delicious pasta dish that’s perfect for a regular night in or a dinner party. 

Zuppa Toscana Butternut

DSC03455 - Version 2Prep: 15 min   Cook time: 25 min

Ingredients (serves 4)

- 3 cloves garlic (chopped)
- 2 Tbsp. bacon fat or coconut oil
- 1 pound ground Italian sausage (I used al fresco ‘sweet italian chicken sausage’ and removed the casing)
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 1 medium butternut squash OR 4 medium turnips (skin removed and chopped)
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)                                                                                                    - Sea salt and ground black pepper to taste

Slit length of sausage and peel off casing. Use hands to tear meat apart.
Slit length of sausage and peel off casing. Use hands to tear meat apart.


1. Place a large stockpot over medium high heat. Heat the bacon fat or oil and add the Italian sausage to the pan. Stir to brown the sausage for about 5 minutes.

2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute approx. 3 minutes.

3. Add the chicken stock and turnips. Bring to a boil and then reduce heat to low. Simmer for 10 min. Add the kale and almond milk, simmer for another 5 minutes or until turnips are tender.

4. Add sea salt and ground black pepper to taste. Serve.

Brussels Sprout & Chicken Pizza with Parmesan Cheese


  • 1 small yellow onion, diced
  • 1 tsp minced garlic
  • 1 lb roasted Brussels sprouts, thinly sliced (quick: use food processor)
  • 1 whole wheat pizza crust, thawed (I use Trader Joes)
  • 1/4 cup tomato sauce
  • 1 small skinless grilled chicken breast (about 6 ounces), chopped (1 1/2 cups)
  • 1/2 cup grated Parmesan cheese
  • Freshly ground black pepper


1. Preheat oven to 425°F or as high as it goes.

2. In a medium skillet, heat oil over medium heat and cook onion and garlic until onion is soft and golden brown, 4 to 5 minutes. Combine onion mixture with Brussels sprouts in a large mixing bowl.

3. Place dough onto a pizza stone or large baking sheet and kneed out. Spread tomato sauce over crust and top with Brussels sprout mixture, sprinkle with pepper.

4. Bake for approx. 20 minutes, when crust starts to brown.

5. Top with chicken and bake until crust is crisp and lightly browned, about 5 more minutes. Then sprinkle with Parmesan and bake for another 3 minutes.

6. Remove pizza from oven and sprinkle with extra cheese (optional.) Cut into square pieces and serve.


Cauliflower Crust Pizza

IMG_0480I was so excited to use my new food processor (I’m a first timer) and I realized just how amazing the little machine is.


- 1 cup cooked, riced cauliflower

- 1 cup shredded mozzarella cheese

- 1 egg, beaten

- 1 tsp dried oregano

- 1/2 tsp crushed garlic

- 1/2 tsp garlic salt

- olive oil

- Toppings: pizza sauce, cheese, precooked vegetables, meats of your choice (I used green peppers, mushrooms, sliced olives, and pepperoni slices.)

- Condiments (optional): red pepper flakes, garlic powder, dried oregeno


1. “Rice” the Cauliflower: Take 1 large head of cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. Put the riced cauliflower into a bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). ** You only need 1 cup of cauliflower for this recipe but the rest can be stored in the fridge for up to a week.

Make the Pizza Crust:

2. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

3. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, mix. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Brush olive oil over top.

4. Bake at 450 degrees for 15 minutes.

5. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).