ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE!
This is one of my all-time favorite pastas. It comes from Puglia, down in the heel of Italy's boot, and every Italian grandmother has her own way of making it.
Here's how we do it... We brown Italian sausage in good olive oil with lots of fresh garlic. Then the broccoli rabe goes right into the same pan and cooks down until it's tender, with just a little of that bitter bite that makes it so good. We make a sauce with white wine, butter and grated Romano cheese, toss it all with orecchiette, the little ear-shaped pasta that catches the sausage, the garlic and the sauce in every bite, and seal it in a boil-in-a-bag pouch.
You get two pouches, and each pouch is two servings, so the 2-pack feeds four. Drop a pouch in a pot of boiling water for 15 minutes and dinner's ready.
It's simple, it's real Italian food, and you're going to love it.
HOW THE HECK DO YOU MAIL PASTA?!
DON'T WORRY ABOUT IT. LEAVE IT UP TO US.
We freeze it in our kitchen and ship it frozen, straight to your house. Keep it in your freezer until you're ready to cook it, and follow the cooking instructions in the box.
