Orecchiette with Sausage Meatballs and Broccolini
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Ingredients
- 1 pound bulk Italian sausage
- 2 Tbsp olive oil
- 4 cloves minced garlic
- 1 shallot chopped
- 1 bunch broccolini
- 1 pint cherry tomatoes halved
- 1/2 tsp fresh oregano chopped
- 1/4 tsp red pepper flakes
- 1 1/2 cups chicken stock
- 1 12 ounce box orecchiette
Ingredients
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Instructions
- Trim about 1 inch off broccolini stems and remove any remaining leaves. Wrap in a wet paper towel and cook in the microwave for 2 minutes.
- Make meatballs by scooping a teaspoon of sausage and forming into an oblong.
- Cook orecchiette per package directions.
- Meanwhile, heat oil in a large skillet over medium heat. Add meatballs and sauté for about 5 – 7 minutes, turning once. Remove meatballs from skillet.
- Add garlic, shallot, tomatoes, broccolini, oregano, and chili flakes to the skillet. Sauté for 2 – 3 minutes.
- Add meatballs back to the skillet and mix well.
- Add chicken stock. Bring to a boil. Reduce heat to simmer and and continue to cook for 3 – 4 minutes.
- Drain orecchiette and combine with meatball mixture.
Recipe Notes
Note: Can also be made using lamb sausage