The Hillbillly Food Blog?

Ok, this is starting to get out of hand. Maybe I can balance food and politics by posting a beer home brew recipe! But for now, check out this pasta dish that is posted from Back Roads Blog.

http://backroadjournal.wordpress.com/2011/12/14/orecchiette-pasta-with-broccoli-rabe-and-sausage/#comment-4107

Orecchiette Pasta With Broccoli Rabe and Sausage

Bring a large pot of salted water to a boil. In the meantime, trim off the thick woody part of the stems of a large bunch of broccoli rabe (also known as rapini). Cut the broccoli into 2 to 3 inch pieces, adding the stems to the boiling water before the leaves. After a minute or two, add the tops of the broccoli rabe and cook for about one minute. Remove with a slotted spoon and set aside in a large bowl. Save the water and return to a boil. Add 1/2 pound of orecchiette to the boiling water and cook until al dente.

Meanwhile, heat 2 Tbsp. of olive oil in a large sauté pan. Take 1/4 to 1/2 pound of sausage and cut into bite size pieces or remove from the casing and brown until just cooked through. Add 1/4 c. olive oil to the pan and then sauté 1/2 chopped small onion until soft. Add 2 to 4 cloves of minced garlic and 1/2 tsp. red pepper flakes and sauté for 30 seconds. Add the broccoli to the pan. Season with salt and pepper.

When the pasta is al dente add to the broccoli and sausage. Save a cup of the pasta water. Add a large handful of Parmesan or pecorino cheese and toss. If pasta appears dry, add some of the reserved pasta water or some extra olive oil.

In less than 30 minutes, you have a tasty pasta dish on your table that could be found on many a table in the Italian countryside.