Orzo with Sausage and Broccoli Rabe
By America's Test KitchenPublished on April 19, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 8 ounces broccoli rabe, trimmed and cut into 1 ½-inch pieces¼ teaspoon salt 4 garlic cloves, sliced thin1 pound sweet Italian sausage, cut into 1-inch pieces2 ¼ cups chicken broth 1 ¼ cups orzo ¼ cup dry white wine ½ cup thinly sliced jarred hot Peppadew peppers ⅓ cup grated Parmesan cheese
Before You Begin
For a spicy kick, use hot Italian sausage.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover, and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook, uncovered, until broccoli rabe is tender, about 2 minutes longer. Transfer to plate and tent with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.
- Stir in broth, orzo, and wine and bring to boil. Reduce heat to medium, cover, and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 8 minutes. Sprinkle broccoli rabe, peppers, and Parmesan over top. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
8 ounces broccoli rabe, trimmed and cut into 1 ½-inch pieces
¼ teaspoon salt
4 garlic cloves, sliced thin
1 pound sweet Italian sausage, cut into 1-inch pieces
2 ¼ cups chicken broth
1 ¼ cups orzo
¼ cup dry white wine
½ cup thinly sliced jarred hot Peppadew peppers
⅓ cup grated Parmesan cheese
Ingredients
2 tablespoons extra-virgin olive oil
8 ounces broccoli rabe, trimmed and cut into 1 ½-inch pieces
¼ teaspoon salt
4 garlic cloves, sliced thin
1 pound sweet Italian sausage, cut into 1-inch pieces
2 ¼ cups chicken broth
1 ¼ cups orzo
¼ cup dry white wine
½ cup thinly sliced jarred hot Peppadew peppers
⅓ cup grated Parmesan cheese
Ingredients
2 tablespoons extra-virgin olive oil
8 ounces broccoli rabe, trimmed and cut into 1 ½-inch pieces
¼ teaspoon salt
4 garlic cloves, sliced thin
1 pound sweet Italian sausage, cut into 1-inch pieces
2 ¼ cups chicken broth
1 ¼ cups orzo
¼ cup dry white wine
½ cup thinly sliced jarred hot Peppadew peppers
⅓ cup grated Parmesan cheese
Why This Recipe Works
Sweet, spicy, salty Peppadew peppers liven up this sausage-studded dish.
Before You Begin
For a spicy kick, use hot Italian sausage.
Instructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover, and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook, uncovered, until broccoli rabe is tender, about 2 minutes longer. Transfer to plate and tent with foil.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.
- Stir in broth, orzo, and wine and bring to boil. Reduce heat to medium, cover, and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 8 minutes. Sprinkle broccoli rabe, peppers, and Parmesan over top. Serve.
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