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.
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
- Bring a large pot of salted water to a boil and cook the orecchiette according to package instructions. Drain and set aside.
- While the pasta is cooking, blanch the turnip tops in a pot of boiling salted water for 2-3 minutes. Drain and set aside.
- 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.
- Add the minced garlic and red pepper flakes to the skillet and cook for 1-2 minutes until fragrant.
- Stir in the blanched turnip tops and cooked orecchiette, tossing everything together until well combined. Season with salt and pepper to taste.
- 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