Sausage and Broccoli Grano Arso Orecchiette
Spicy Italian sausage and broccoli are the bold flavors that grano arso pasta needs. Traditionally grano arso orecchiette pasta is served with broccoli raab but I believe the spicy italian sausage works brilliantly with the smoky, toasted and ashy notes of grano arso . This once peasant food hails from the great region of Puglia where grano arso (burt grain) was common amongst the poor.
You can absolutely substitute regular orecchiette pasta for the grano arso.
Check out our grano arso Orecchiette recipe here!
(adsbygoogle = window.adsbygoogle || []).push({});Grano arso orecchiette served with a sausage and broccoli sauce.
- 1 lb Dried grano arso orecchiette (Substitute regular orecchiette)
- 1 lb Spicy Italian Sausage
- 1 Medium head of broccoli
- 1 Red chili pepper
- 1/2 cup White wine
- Prepare the sauce
Finely dice the chili pepper, cut broccoli heads off stalk and set aside.
Add a tablespoon of olive oil to a pan placed over medium-high heat. Add the sausage and cook for 10 minutes or until brown. Toss in the broccoli and chili pepper then cook for 2 minutes. Add the white wine and cover, reducing the heat to medium. Cook for 5 more minutes or until the broccoli is tender.
- Cook the pasta
Bring a large pot of well salted water to a boil. Add the orecchiette and cook for 12-15 minutes, or until al-dente.
Add the pasta to directly to the sausage and broccoli mixture and toss.