Inspired by one of my favorite chefs and Food network hosts, Giada De Laurentiis, I’ve recreated a one of her popular sauceless pasta dishes, ‘Orecchiette Past with Sausage and Broccoli Rabe’.
My take includes a medley of added spring veggies omitting broccoli rabe.
First, bring a pot of water to a boil adding a sprinkle of salt. Boil summer squash and zucchini for about 5 minutes or until veggies are slightly underdone. Transfer summer squash and zucchini to a bowl and add broccoli. Let broccoli boil for about 1-2 minutes until it turns bright green and still has a crunch. Remove broccoli and add asparagus. Boil for about 1 minute (until it turns bright green) and transfer to bowl with the other veggies.
In the same pot (you may need to add a little more water) add another pinch of salt and ¼ teaspoon of olive oil. Boil pasta according to instructions for al dente consistency.
In a separate pan, heat remaining oil and brown sausage for about 12-15 minutes or until almost browned completely. Add in garlic, sliced sweet onion and a pinch of red pepper flakes (add to your liking).
Meanwhile, when pasta is done, remove from heat and reserve about 1 ½ cups of pasta water and set aside.
After the sausage is golden brown and onions are translucent, add in the veggie medley and let cook for roughly minute stirring often. Add in pasta and Parmesan cheese and mix until all ingredients are well combined. If there isn’t enough moisture in the pan slowly add the reserved pasta water to help loosen the light sauce.
Finish with extra Parmesan cheese, salt, pepper and a sprinkle of fresh parsley. Easy and delish pasta dish!