Little Ears With Turnip Tops And Sausage (orecchiette Con Cime Di Rapa E Salsiccia)

This recipe for Orecchiette con Cime di Rapa e Salsiccia, or Little Ears with Turnip Tops and Sausage, is a classic dish from the Pugliese cuisine. It's a delicious and hearty pasta dish that combines the bitterness of turnip greens with the savory flavors of Italian sausage.

Little Ears With Turnip Tops And Sausage (orecchiette Con Cime Di Rapa E Salsiccia)

Ingredients

  • 1 pound orecchiette pasta
  • 1 bunch turnip tops (cime di rapa)
  • 1/2 pound Italian sausage, crumbled
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Grated pecorino cheese for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook the orecchiette according to package instructions. Drain and set aside.
  2. While the pasta is cooking, blanch the turnip tops in a pot of boiling salted water for 2-3 minutes. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the crumbled sausage and cook until browned, breaking it up with a spoon as it cooks.
  4. Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
  5. Stir in the blanched turnip tops and cooked orecchiette, tossing everything together until well combined. Season with salt and pepper to taste.
  6. Serve the Orecchiette con Cime di Rapa e Salsiccia hot, with a generous sprinkle of grated pecorino cheese on top.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Carbohydrates
45g
Protein
20g
Fat
20g

Supplies

Pot Skillet Colander

Tools

Spoon Knife

Serving suggestions

Serve with a glass of red wine and a side of crusty bread.

Tips & tricks

For a vegetarian version, you can substitute the sausage with cannellini beans for a protein-packed alternative.

Cost

$15