Tagged: sausage

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.

Sausage, Kale and White Bean Soup


  • 2 lbs turkey or chicken sausage meat (remove if in casing)
  • 2 garlic cloves, minced
  • 1 bunch kale , cut into thin strips
  • 1 onion, chopped
  • 4 celery stalks, sliced thinly
  • 4 carrots, sliced thinly
  • 8 oz quartered mushrooms (optional)
  • 30 0z. Cannellini beans, drained and rinsed
  • 8 cups fat free chicken stock
  • 4 cups water
  • 2 pinchs dried red pepper flakes
  • olive oil
  • salt and freshly ground pepper to taste
  • shaved parmesean cheese (optional)DSC03203


1. Place 8 quart pot over Medium High heat. Add sausage meat and cook until browned. When cooked through add garlic, onion, carrots and celery. Sauté for approx. 5 min until onions are soft.

2. Add mushrooms, chicken stock, water, red pepper flakes, salt and pepper. Cook for 5 min then turn heat to low, add beans and cover. Cook for 10 min.

3. Then stir in kale, cover and cook for another 20min.

4. Serve with cheese and crusted bread.

Pesto Pasta with Sausage and Roasted Brussels Sprouts



This Pesto Pasta with Sausage and Roasted Brussels Sprouts  is easy, yet fancy, for anyone who is still scared of their kitchens. I buy pre made pesto sauce and pour it onto of the pasta dish when I am finished. Roasted brussels sprouts are amazing, and I paired the sweet flavor with spicy Italian pork sausage. Feel free to use any flavor sausage you like but I would suggest using chicken or pork.