Orecchiette Con Broccoli Di Rape and Sausages for #SundaySupper

“Cooking is like love; it should be entered into with abandon or not at all.”
― Julia Child

 This week the #SundaySupper group is helping to celebrate the life of a wonderful woman, chef, teacher, and to many, a dear friend. I remember as a child watching her cooking on tv and thinking how someday, I wanted to be able to cook like her. As I grew older my taste in cooking changed and although I don't tend to cook too many "classic" dishes like Julia, I can still appreciate her love for fresh ingredients and tried and true techniques. We all decided to try a dish of hers and for me this was an easy choice. My family loves pasta, my kids beg for broccoli (no I am not making this up) and I love anything with garlic in it! We did modify the recipe by one small thing, we used sweet Italian turkey sausage to cut back on some of the fat content.....hope that is not cheating!! ;) 

Ingredients: 

For the Sauce:

• 2 lbs. broccoli di rape
• 1/2 lb. sweet Italian sausage
• 5 tablespoons good olive oil
• 3 large cloves garlic crushed
• Salt
• 1/4 teaspoon hot red pepper flakes
• 1 to 3 tablespoons unsalted butter (optional)
• 1 cup or more excellent chicken stock

 For the Pasta:

• 6 quarts water
• 2 teaspoons salt
• 1 lb. orecchiette pasta

For Serving:

• 1 ounce or more Pecorino Romano cheese grated
• Special Equipment Suggested:
• A 12-inch saute pan 3 inches deep, with tight-fitting cover
• A tall stockpot holding at least 2 gallons with cover
• A large warm platter or warm soup bowls or plates

Directions:

1. Preparing the Broccoli di Rape: Wash and spin-dry the broccoli di rape and remove the large tough leaves, leaving just tender leaves and flower buds. Cut off and discard the lower part of the stems, leaving broccoli about 8 inches long. Peel the stems by lifting strips from the stem end and drawing them up toward the bud area.
2. Preparing the Sauce: Peel the sausage, crumble it, and saute over moderately high heat in a tablespoon of olive oil. In a moment or two, add the crushed garlic and continue sauteing for another 2 to 3 minutes, until the sausage is lightly browned. Drain out the fat in the pan, and add a tablespoon of olive oil. Roughly line up the broccoli di rape and slice into 4-inch lengths: add to the pan, tossing. Taste, and season lightly with salt and pepper flakes. (At this point, you could start the pasta.) Cover the broccoli pan and let steam for several minutes: when the broccoli has wilted, stir in the butter, then the stock and bring to a boil. Taste again for seasoning, and let cook uncovered for several minutes more to reduce and concentrate the liquid. (At this point grate the cheese.) Again taste and correct seasoning. Set aside until the pasta is ready.
3. Boiling the Pasta: Heat 6 quarts of water in the stockpot, adding the salt, and timing so that the water is at a full boil by the time the broccoli di rape goes into the pan in the previous step. With the heat at its maximum, stir in the pasta and cover the pan until the water is at a boil. Then set the cover ajar and maintain at a moderate boil for 10 to 12 minutes, stirring and checking on the progress now and then. After 9 minutes, start testing by eating a piece. It should be just cooked through, but not quite as tender as you would like because it will cook a little more with the sauce. Drain at once, and proceed to the serving.
4. Serving the Pasta: Reheat the broccoli di rape as soon as the pasta has cooked and drained. Turn the hot pasta into the hot sauce and toss gently to blend. Taste carefully for seasoning, and remove from heat. Sprinkle on half of the freshly grated Romano cheese, and toss to blend. At once, turn the pasta onto the hot platter or plates, sprinkle with the rest of the Romano, and serve.

For more great recipes from Julia, check out my fellow #SundaySupper bloggers!!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Eggs Baked in Ramekins (Oeufs en Cocotte à la crème)  by Cooking by the Seat of our Pants 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Julia’s Kunming Connection: Chinese Steampot Chicken- by My Kitchen and I
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse Pops by Big Bears Wife

Wine Pairings by: Martin Redmond Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!