Orecchiette with Sausage, Chinese Broccoli and Chili Crisp
Inspired by a classic trattoria standby that features wild boar sausage, broccoli rabe, and chili flakes, here l've taken a bold turn in the form of chili crisp. It hits with a complex sweet-tangy heat that turns the flavors of the dish on its head (in a good way, of course).
This recipe is from my cookbook, Family Style: Elegant Everyday Recipes Inspired by Home and Heritage.
Serves 4
INGREDIENTS
1 pound dried orecchiette
2 tablespoons extra-virgin olive oil
1 teaspoon five-spice powder
1 pound spicy or sweet Italian sausage, casings removed
3 garlic cloves, sliced
1 pound Chinese broccoli (gai lan), trimmed and cut into large, bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons chili crisp
1 tablespoon hoisin sauce
½ cup freshly grated Pecorino Romano, plus more for serving
2 teaspoons grated lemon zest
METHOD
Bring a large pot of water to a boil and cook the pasta until al dente according to the package instructions. Drain, reserving ¾ cup of the pasta cooking water.
Meanwhile, heat the olive oil in a large skillet with high sides over medium heat. Add the five-spice and toast for 30 seconds. Add the sausage and cook, using a spatula or spoon to break the meat into bite-size pieces, until browned, about 4 minutes. Add the garlic and Chinese broccoli and stir to combine. Cover and cook for 3 to 4 minutes, until the broccoli is tender. Season with salt and pepper.
Turn the heat down to low, add the pasta and reserved pasta cooking water, chili crisp, hoisin, and Pecorino Romano, and stir to combine until the pasta is coated. Season with salt and pepper. Finish with the lemon zest and serve immediately, with more Pecorino Romano alongside.
Hot Tip: Feel free to use any short pasta, like penne, farfalle, or fusilli.
Remix! If you can't find Chinese broccoli, use broccolini, broccoli rabe, or Lacinato kale.
Have you made it?
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