Grain-free version of Orecchiette with Broccoli Rabe and Sausage.
Note to LD: To serve for two meals, refrigerate half of the zoodles before salting. Refrigerate half of the prepared sausage-bean-rapini mixture (after Step 4 is completed).
Ingredients
- 6-8 c. zucchini noodles (zoodles), very roughly chopped (about 2 lbs whole zucchini before spiralizing) Note to LD: To serve for two meals, refrigerate half of the zoodles before salting.
- 3/4 lbs. hot Italian sausage (or mild, if you prefer)
- 3 Tbs. olive oil, divided
- 6 large cloves garlic, minced
- 1 tsp. fennel seeds
- 1/2-1 tsp. red pepper flakes (optional)
- 1 bunch of broccoli rabe (about 1 1/2 lbs), coarsley chopped (~ 2″ pieces), washed and drained
- 1 can white cannellini beans, rinsed and drained
- Salt and pepper
- 1/2 c. Peccorino Romano cheese, grated – or to taste
Instructions
- Place zucchini noodles in a colander, sprinkle with salt, and toss with your hands. Let drain while you prepare the rest of the recipe.
- Over medium-high heat, brown 12″ skillet, crumble and brown sausage in 2 Tbs. olive oil, adding garlic, fennel seeds, and red pepper flakes (if using) after a few minutes.
- Meanwhile, bring large amount of salted water to boil in pasta pot with strainer. Blanch broccoli rabe for 2-3 minutes in boiling water. Drain immediately and put broccoli rabe on kitchen towel to dry.
- Add drained broccoli rabe to sausage and mix gently until heated through, then stir in cannellini beans. Note to LD: If serving for two meals, refrigerate half of the prepared sausage-bean-rapini mixture
- Squeeze zucchini in a kitchen towel to remove as much liquid as possible. Add zucchini noodles, stirring gently until heated through or until the zoodles are your preferred doneness. The mixture will exude some juices, which you can pour off if you want. Don’t cook too long. Season to taste. Serve with a generous sprinkle of cheese.