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Italian Market-Inspired Orecchiette
with Pork Sausage & Fried Sage
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Time25 min
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Servings2
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NutritionEst. 830 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
For eight weeks, we’re exploring the country’s culinary wonders right from the Blue Apron Test Kitchen! First stop: Philadelphia. This vibrant pasta is inspired by the bountiful offerings of Philly’s Italian Market—a 9-block stretch of the best Italian food and drink the city has to offer. To learn more about what inspired this dish, go to roadtrip.blueapron.com/philly
Get Cooking
fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
- 6 oz Orecchiette Pasta
- ½ lb Broccoli
- 2 cloves Garlic
- 1 bunch Sage
- 1 Shallot
- ¼ cup Cream
- ¼ cup Grated Parmesan Cheese
- 1 Tbsp Verjus Blanc
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems; discard the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage:
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt.
3
Cook the sausage & make the sauce:
In the same pan, heat the reserved sage oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli:
While the sausage cooks, add the pasta to the pot of boiling water. Cook 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems; discard the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage:
In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sage leaves in an even layer and cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate; immediately season with salt.
3
Cook the sausage & make the sauce:
In the same pan, heat the reserved sage oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the verjus (carefully, as the liquid may splatter) and cream (shaking the bottle before opening). Season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli:
While the sausage cooks, add the pasta to the pot of boiling water. Cook 5 minutes. Add the broccoli florets. Continue to cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish:
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
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