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Ken Oringer's Orecchiette with Chicken Sausage and Long-Cooked Broccoli

Originally aired

INGREDIENTS
  • For the Orecchiette:
  • 1 pound orecchiette
  • Chicken sausage
  • Long-cooked broccoli
  • Parmigiano Reggiano, to taste
  • For the Chicken Sausage:
  • 1 pound ground chicken thighs
  • 1 clove of garlic, chopped
  • 1/2 teaspoon fennel seed
  • 1/4 teaspoon ground black pepper
  • Crushed red pepper, to taste
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground coriander, toasted
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • Long-Cooked Broccoli:
  • 2 tablespoons olive oil
  • 1 onion, minced
  • 2 cloves garlic, minced
  • Crushed red pepper, to taste
  • 1/2 teaspoon ground fennel seed
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 heads of broccoli, finely chopped
  • 12 ounces chicken stock
  • 2 sprigs of thyme, leaves chopped
  • 1/2 cup canned, crushed San Marzano tomatoes
  • 3 tablespoons butter
PREPARATION

For the Orecchiette:

Add orecchiette to a casserole dish with broccoli sauce, along with the crumbled sausage and bring to a boil. Remove from heat and spoon into bowls. Sprinkle with Parmigiano Reggiano and serve.

For the Chicken Sausage:

Mix all ingredients in a bowl, and cover with plastic. Let marinate overnight.

Preheat oven to 400F, spread mixture on a cookie sheet and bake for 20 minutes until browned and cooked through. Crumble when cool and set aside.

For the Long-Cooked Broccoli:

In a large casserole dish, heat the olive oil and saut onion, garlic and spices until translucent. Add broccoli, chicken stock, thyme and tomatoes, and bring to a boil. Stew slowly until broccoli starts falling apart, about 45 minutes to an hour. Swirl in the butter and reserve.

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