Orecchiette with Spicy Turkey Sausage and Garlicky Broccoli Rabe

What sings, “welcome to the neighborhood,” “welcome home,” or even “welcome to the world”? What do you bring a loved one in need of an easy reheatable hearty meal that has everything in one bite? If you were to cook up all of your love and pack nourishment into a transportable container, what would it be?

Orecchiette with Spicy Turkey Sausage and Garlicky Broccoli Rabe is my love in a casserole dish, except that it’s not a casserole. And that’s what I love most about it. Deliverable meals need not be gloppy cheese-laden casseroles with mystery ingredients. When providing a meal for someone who’s just moved down the street, groggily brought their newborn home, or is recovering from surgery, there are a few criteria you keep in mind:

1. convenience - is the meal ready to eat, essentially, with minimal steps and unfussy fixing?

2. health - is the meal well rounded and going to provide nutrition in the form of all food groups?

3. comfort - somewhat but not always related to #2, does the meal, for all intents and purposes, include a built-in hug?

4. transport - can the meal be easily packaged into a spill-proof & space-saving container without compromising its integrity?

Blanched broccoli rabe being shocked in an ice bath.

I have a few tricks for getting this classic pasta dish just right and perfect for reheating. First, blanch and shock the broccoli rabe. The brief plunge in salted boiling water draws out its bitterness. Add an ice-cold water bath and you’ve also now preserved its green for a more appetizing look even after the 3rd reheat. [Time saver tip: use the same pot of water for cooking the pasta]. Next, use a good quality fresh sausage that is either loose or can be cut out of its casing. If turkey is unavailable, go for chicken (and use more olive oil) or pork, and if your recipient doesn’t like spice, use sweet Italian in place of hot. But avoid that precooked nonsense at all costs. Lastly, you need to under cook the pasta when boiling it. When you finish cooking the orecchiette in the sausage, broccoli rabe, garlic and broth, it will all come together in a flavorful, luscious sauce.

Cool completely before packing it up and don’t forget the Pecorino Romano cheese for sprinkling on top.

Yield: 6 servings

What You Need:

• Kosher salt or sea salt

• 1-2 bunches broccoli rabe

• 2-3 tablespoons extra virgin olive oil, divided

• 1 pound spicy Italian turkey sausage, loose or removed from casing

• 5-6 cloves garlic, thinly sliced

• ¼ teaspoon crushed red pepper flakes

• 1 cup vegetable or chicken stock

• 1 pound orecchiette or other sturdy pasta

What You Do:

1. Bring a large pot of water to a boil. Add a generous palmful of salt.

2. Trim off and discard the ends of the broccoli rabe. Roughly chop broccoli rabe into 1-inch long pieces. Drop into the salted boiling water. Boil 1 minute. Do not drain the water. Scoop out broccoli rabe and transfer immediately to a bowl of ice water or run under very cold water. Drain and set aside. Bring the pot of water back to a boil.

3. Heat a thin layer of olive oil over medium high heat in a large sauté pan. Add the sausage and break up into small bits with a wooden spoon. Tip the pan to gather a pool of oil or sausage fat. To the fat, add garlic, red pepper flakes, and a pinch of salt. Sauté 30 seconds and stir. Continue to sauté until sausage is fully cooked and no longer pink.

4. With a slotted spoon, remove the sausage from the pan and set aside. Add the stock to the pan and cook until reduced by about half.

5. Meanwhile, add the pasta to the boiling water, stir and cook until al dente, about 1-2 minutes less than package instructions for dry pasta.

6. Add the sausage back to the sauté pan. Add the broccoli rabe. 

7. Drain the pasta, reserving about ½ cup pasta cooking water. Transfer drained pasta to the sauté pan with 2-3 tablespoons of pasta cooking water. Cook and stir it all together, about 2-3 minutes, adding more pasta cooking liquid if needed. 

8. Drizzle a little more olive oil over the top and serve with grated cheese if desired.

Scallion Surplus Solutions

Why am I writing about scallions? It's not merely to highlight my alliteration abilities. I was recently reflecting on the fact that many of my spring recipes include a sauce that purees scallions beyond recognition. Each spring, I find myself with a surplus of scallions. Not one to gobble raw onions of any variety, these beautiful green alliums pile up in my fridge. Before they can wilt however, I whip them into a marinade or sauce. Some marinades get put to use immediately and others are stored in my freezer, with or without protein for a quick fall or winter meal.

Here are seven solutions for your scallion surplus followed by my recipe for Spring Jerk Marinade to be used in Jerk Lamb Shepherd's Pie (featured below) or to marinate some chicken wings or tofu steaks. All other recipes will be featured on the blog eventually or write and I'll send you the no-frills version pronto.

1. Korean Beef Marinade

2. Shrimp Scampi

3. Scallion Pancakes

4. Scallion Tart or Pizza

5. Salsa

6. Cheese and Scallion Biscuits

7. When all else fails, add them to a crudité platter for dipping or drizzle with olive oil and grill.

Now on to the piece de resistance. I can't get enough of this jerk marinade and once you try it, you'll be making it in big batches again and again as well. This spring jerk marinade came about because two of the earliest plants available to me in the northeast are thyme (which often survives the winter and regrows on its own) and scallions. Add some ginger, garlic, spices, and of course habañero chili peppers into the food processor and you are good to go.

My jerk marinade has countless uses -- the expected chicken wings, marinating grilled vegetables and tofu, but my most unexpected and new favorite discovery has become Jerk Shepherd’s Pie. This creation was born out of a freezer clean out where I discovered some sautéed mixed greens, about a cup of jerk marinade and a 1lb package of ground beef. The resulting creation screams British pub food meets Caribbean beach BBQ. I since replaced the beef with ground lamb and have interchanged sweet potatoes for the red potatoes & yukon golds. If you use sweet potatoes or yams, I recommend baking those whole to soften them before mashing as boiling or steaming will add too much moisture.

Spring Jerk Marinade

Yield: ~ 4 ½ cups marinade

What you need:

• 2 shallots or small spring onions, about ½ cup large dice

• 20 garlic cloves

• 1 bunch scallions, top ⅓ of green removed, roughly chopped

• 4 inch piece fresh ginger, peeled & roughly chopped, about ¼ cup

• ½ cup brown sugar

• ½ cup canola oil

• 6 tablespoons tamari soy sauce or shoyu

• ½ cup lime juice, approximately 4 limes

• 2 bunches (1 ½ ounces) fresh thyme, leaves and tender stems only, approximately ½ cup

• 4-8 habanero peppers

• 5 tablespoons ground allspice

• 2 teaspoons cinnamon

• 1 teaspoon freshly ground pepper

• 1 tablespoon kosher salt

• ¼ cup water

What you do:

1. Put all ingredients, except the water, into the bowl of a food processor or blender. Process on high until completely pureed.

2. Add water 1 tablespoon at a time, until it is the consistency of a runny sauce.

3. Taste and adjust seasoning as needed. Be judicious with the chili peppers. The heat level will intensify over time.

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Jerk Lamb Shepherd’s Pie

Yield: Serves 6

What you need:

• 3 red or yukon gold potatoes, about 1 ½ cups cut into ½ inch cubes

• Kosher salt

• 2 tablespoons butter (optional)

• 3 medium carrots, small dice

• 1 - 2 tablespoons olive oil or canola oil

• 1 bunch cooking greens, chopped (such as mizuna, chard, kale, mustard greens)

• 1 lb ground lamb (or beef)

• 1 - 1 ½ cups jerk marinade (above)

What you do:

1. Place the cubed potatoes in a large stock pot and cover with cool water. Add a generous handful of kosher salt. Bring to a boil, lower heat to medium and cook until potatoes are fork tender. Drain. Using a ricer or potato masher, mash the potatoes, adding butter if desired.

2. In a medium pot fitted with a steamer basket, add water to just above the basket. Bring to a boil. Add the carrots and a few pinches of kosher salt. Steam until the carrots are tender but still firm, about 5 minutes.

3. In a large skillet, heat oil on medium high heat. Add the chopped greens and a pinch of salt and sauté until they are soft. Remove greens from pan and set aside.

4. Using the same skillet, heat another tablespoon of oil. Add the ground lamb, breaking it up with a spoon until you have ½ inch crumbles. Season with salt and freshly ground pepper and sauté until cooked through.

5. Add the jerk marinade to the lamb. Cook about 5-7 minutes until the marinade is absorbed into the lamb and the lamb breaks down further into smaller crumbles.

6. Preheat the broiler. In an oven- proof casserole dish, layer the lamb, followed by carrots and greens and top with the mashed potatoes.

7. Heat under the broiler on high for about 12 minutes or until the top is lightly browned and crisp.

To Freeze: Wrap casseroles tightly with plastic wrap. Label with contents and reheating instructions.

To Reheat: Thaw overnight or for at least 12 hours in refrigerator. Preheat broiler. Remove plastic wrap and broil under high for 12-15 minutes or until the top is lightly browned and crisp and the center is warmed.