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 Hosted By
DnD |
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16 ounces orecchiette pasta |
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4 bunches broccolini, cut into bite-size pieces |
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16 ounces sweet Italian turkey sausage, casings removed |
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2 tbsp extra-virgin olive oil, plus more for drizzling |
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6 cloves garlic, thinly sliced |
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1 cup grated ricotta salata or parmesan cheese |
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Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 3/4 cup cooking water, then drain the pasta and broccolini.
Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
Keep drippings in the skillet, add the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper and 1/2 cup ricotta salata.
Divide the pasta among bowls. Sprinkle with the remaining cheese and drizzle with olive oil.
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