Thursdays Are For Cooking….!

| April 22, 2021

This is coming to you from Food Network’s recipe section. The link is below. The dish itself is simple and easy to fix, using simple ingredients. Hint: if you can’t find orrechiette, use pasta shells instead, or just short pasta.

It is still chilly in my kingdom, there is snow on my front steps this morning, and my cat has buried herself in the blankets in my sleeping quarters.

So cold is it, that the wildflowers which would ordinarily be in full bloom by now are still holding back. And since The Queen of the May is slow in awakening this year, I suggest that we all take a hint that perhaps things aren’t so bad, after all. It’s just cold Arctic air flowing south, nothing more.

So if you add a good green salad, some crusty bread and spreadable cheese or butter, and a good hearty beverage, plus a dessert that makes your brain happy, life will seem a lot better than any politician could possibly imagine.

Enjoy!!! Buon appetito!!

Orecchiette with Broccoli Rabe and Sausage

Source: Food Network Recipes


1/2 teaspoon crushed red pepper flakes, or to taste

Shaved Parmesan, for garnish

3 tablespoons extra-virgin olive oil

1 pound sweet Italian sausage

Kosher salt to taste, plus 1 1/2 teaspoons

2 pounds broccoli rabe, stems trimmed

1 pound orecchiette pasta

4 cloves garlic, sliced


  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.


Category: Cooking

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I’m sorry EX-PH2 but, and I’ve tried it more than once, so like my parents used to say, “You don’t know if you don’t like it!!” but yeah, so….
“Broccoli Rabe is *super bitter* and tastes like ass.”

The *OTHER* stuff tho…maybe I’ll make egg noodles tonight. It’s been almost freezing last night and we’re having a cold snap for Spring here in the Mid-Atlantic so….Maybe Kielbasa and this.


Straight Broccoli fleurettes or yeah, maybe just meat and noodles in case we go with gravy or tomato sauce.
Oh and don’t get me started. I just like bitching. You know me. Shocker.
Love you! (As always!! XOXO )


Concur. Use regular broccoli and also go with Ex-PH2’s suggestion below to add onion.

If it were me, I’d also use either (1) regular Ital sausage, AKA “mild”; or (2) omit some/all of the crushed red pepper and use spicy Ital sausage. But that’s just me – I happen to detest sweet Ital sausage.


What *don’t* I put onion on?? I *love* got-dang onions. Thanks for reminding me. I have two “fresh” Vidalias on the counter and with meat and noodles and gravy….
*looks around for a Momma to smack*….(no, just kidding LOL)


Well, onions may NOT be so good in chocolate pie…


Looking real good and tasty Mi’Lady…and sounds like Ms Squawky Pants has the right idea. Full disclosure. Probably a bunch of Ol’ Tom Cats hanging out around here that wouldn’t mind being buried in your blankets…in your sleeping quarters. Those of you that have been keeping up may recall my comment on the Sunday FGS (?) where I made mention of SFC Sledge (a 3 war Veteran/DI, as Good a Man as ever pulled a lanyard) and SFC Sledge teaching the “Gin Bunny”, not only how to be a better Soldier, but also a better man. And for those, again, that have been keeping up, we do have a multiple of Redlegs in our midst of miscreanted d’weeded deplorables. You may also recall that we, The Brother/Sister Hood of Saint Barbara lost one of our own Sisters this week in a training accident at Fort Bragg. I herewith present the original recipe for “Artillery Punch” that SFC Sledge taught me to make and was served up to pay Honors to Gnrl Nathaniel Greene at his funeral services, visits to Savannah by Presidents George Washington and James Madison, The Marquis de Lafayette, by the Gunners of the Chatham Artillery, using the Washington Guns captured from Cornwallis to fire the 26 round Salute. You will need: 1 & 1/2 gallons of catawba wine 1/2 gallon of rum 1 quart gin (Gin Bunny) 1/2 pint Benedictine 2 quarts Maraschino Cherries 1 & 1/2 quarts rye whiskey 1 & 1/2 gallons strong tea 2… Read more »

Jeff LPH 3, 63-66

Just used the last packet of Ed’s Spanish rice recipe the other day and next day made a batch of Ex’s famous sausage penny recipe which is worth every penny.