Orecchiette Cimi di Rapa
A Delicious Meatless Pasta with Broccoli and Plant-Based Sausage
Prep Time 15 minutes | Total Time 30 minutes
Introducing my version of Orecchiette Cimi de Rapa, a mouthwatering meatless pasta dish that celebrates the flavors of Puglia. This vegan twist on the classic Orecchiette alla Pugliese features tender orecchiette pasta paired with vibrant baby broccoli and a flavorful plant-based sausage. In this dish you will get all the flavor of traditional Italian cuisine, yet this recipe has only 1/3 of the fat and NONE of the cholesterol of the traditional dish.
This hearty vegan entree is perfect for indulging in a satisfying, cruelty-free meal it is filling, comforting, and delicious.
Ingredients
1-2 bunches baby broccoli - you can also use broccoli rabe but it is a bit harder to find
3-4 tablespoons olive oil
2-3 cloves garlic
3 plant based sausages - I use Field Roast Italian Garlic & Fennel Sausage
3 cups cooked orecchiette pasta
Red pepper flakes to taste
Salt to taste
Instructions
1. Boil pasta according to directions - drain, toss in olive oil, and set aside - you want about 3 cups of cooked pasta
2. Chop the hard stems off of your baby broccoli and then chop the broccoli into bite-size pieces
3. Cover the broccoli with water and heat/steam/boil until bright green and still firm - about 6-9 minutes (reserve 1/2 cup of the water)
4. Heat 3 tablespoons of good quality olive oil over low heat
5. Add in finely chopped garlic and sauté just until fragrant - about 2-4 minutes
6. Add in a few dashes of red pepper and saute for 1-2 minutes
7. Cut the sausage into small pieces and add to the pan with the garlic and red pepper
8. Saute the sausage, garlic, and red pepper mixture for about 3-5 minutes, stirring frequently
9. Add in your steamed broccoli and toss to coat - be sure to mix well with the other ingredients
10. Add in 1/2 cup of the water that the broccoli was cooked in and toss to coat all the ingredients well
11. Add in the 3 cups of cooked pasta and toss to coat - then, heat the mixture for another 2-3 minutes over low heat
12. Add salt to taste - I would start with about 1 teaspoon and add to taste - toss well to coat
13. To serve - add more red pepper to taste, and top with vegan parmesan cheese
14. Drizzle a high quality olive oil over the top of the dish - this is optional!
Enjoy!
Notes and Adjustments!
I always encourage creativity in cooking. This recipe is simple and delicious but you can try adding in sun-dried tomatoes or sliced cherry tomatoes to add more color and flavor to this dish. Have fun with this - Italian cooking is simple so don’t over complicate this wonderful recipe.
