One thing that transformed this dish for me was making fresh orecchiette just before making the dish, the texture of fresh is completely different and really makes this exceptional
This is a great recipe and he does a great job explaining it. I like to use 6 sausage links as I find his recipe comes up a little light. I use four sweet Italian and two spicy Italian. Premio sells a pack exactly with those contents at your local supermarket. Perfect in this recipe for those who like a little heat but not too much. I also love broccoli rabe so I use about a pound and a half. Blanching the broccoli rabe is key for a perfect tender vegetable yet has a little crunch at the end. Aside from salting your boiling water you need little to no salt in this dish and that is key. The pecorino romano will add all the salt you need. Absolutely delicious.
Thanks to ATK and especially Dan for another great dish! Videos featuring Dan are always fun AND informative. The fascinating history of these delicious meals.
I made this last week using the recipe; I didn't have the orecchiette or the Pecorino Romano, but the substitutes still made it one of the best dishes I've ever cooked.
It's a terrific and easy dish to make. The challenge is not to get it over salted. The sausage, cheese and pasta water all contribute to the saltiness.
Dan has a great video on the use of shrimp shells. This video is useful but there are lots of ways to cook broccoli rabe. I am of the school of don’t cook it to mush. Dan says he likes it soft , yet he only cooks the rabe TWO minutes. Unless I missed something , he did not do much additional braising. Two minutes? We are talking at least 8 -10 minutes cooking rabe unless you like it really chewy especially with stems. I like those recipes that add a tan of butter.
A new pasta recipe! Looking forward to making this. Good tip placing measuring cup in the strainer, too many times I’ve forgotten to save some of the water. Thanks.
Classic straight ahead recipe. I would add one thing - blanch only the stems of the broccoli rabe for two minutes, then throw leafy portions in to follow. Stems get tender on par with the leafy parts.
Here is a little trick when taking Sausage from casings....Slit the casing as shown ....then take a teaspoon and scrape the sausage meat from the casing onto dish....quick, easy, and less messy. Also adding finely minced mushroom will add a nice flavor and texture.
@@markwarchol3139 _I’ve used spinach and rapini as a substitute, and it turned out great each time! I actually prefer spinach because it’s less bitter._ I think I'd agree with Mark's analysis.
Here on the West Coast, we get baby broccoli. Not sure if it’s the same, but it’s good and seems a good alternative. If it’s not bitter enough, add arugula or escarole the way you might add spinach.
you definitely could if you wanted. when I make this, I sometimes add a splash of extra virgin olive oil to finish. If I had to bet, they didn't do that because they added cheese on top of pork fat.
It is exactly as greasy as you are lazy. Drain as much as your heart desires until you no longer see yucky. Me, I will just be over here enjoying my yucky version.
I love watching Dan cook. His What’s Eating series is the best.
I love Bridgete and Julia, _AND_ Dan and Lam, _AND_ Adam and Bryan, and ... gosh, I guess I just enjoy nearly *all* of them.
1. Love Dan. 2. Love ATK. 3. Love anything Italian.
My mom is from Puglia, and I had the opportunity to visit family for 6 weeks when I was in high school. Best food I ever had.
One thing that transformed this dish for me was making fresh orecchiette just before making the dish, the texture of fresh is completely different and really makes this exceptional
This is a great recipe and he does a great job explaining it. I like to use 6 sausage links as I find his recipe comes up a little light. I use four sweet Italian and two spicy Italian. Premio sells a pack exactly with those contents at your local supermarket. Perfect in this recipe for those who like a little heat but not too much. I also love broccoli rabe so I use about a pound and a half. Blanching the broccoli rabe is key for a perfect tender vegetable yet has a little crunch at the end. Aside from salting your boiling water you need little to no salt in this dish and that is key. The pecorino romano will add all the salt you need. Absolutely delicious.
Excellent technique! I deglazed the sausage with white wine and added a 1/2 tsp of chicken Demi concentrate. Awesome!
Thanks to ATK and especially Dan for another great dish! Videos featuring Dan are always fun AND informative. The fascinating history of these delicious meals.
So simple yet full of flavor and healthy , no we're not going to olive garden tonight, or ever again
Great to see Bridget and Dan! Thanks for sharing 🙂
Dan is the gift that keeps giving. 😍
What? Exactly..🙄
Lol😊
I made this last week using the recipe; I didn't have the orecchiette or the Pecorino Romano, but the substitutes still made it one of the best dishes I've ever cooked.
Measuring cup in the colander, that's clever! I have occasionally forgotten to reserve some pasta water.
This dish is so easy to make since ATK goes into great detail in explaining the components of the dish!
It's a terrific and easy dish to make. The challenge is not to get it over salted. The sausage, cheese and pasta water all contribute to the saltiness.
Dan has a great video on the use of shrimp shells. This video is useful but there are lots of ways to cook broccoli rabe. I am of the school of don’t cook it to mush. Dan says he likes it soft , yet he only cooks the rabe TWO minutes. Unless I missed something , he did not do much additional braising. Two minutes? We are talking at least 8 -10 minutes cooking rabe unless you like it really chewy especially with stems. I like those recipes that add a tan of butter.
I just made this, absolutely delicious and so easy to make!!! Thank you for the recipe.
A new pasta recipe! Looking forward to making this. Good tip placing measuring cup in the strainer, too many times I’ve forgotten to save some of the water. Thanks.
Delicious! Used baby broccoli and shredded Parmesan since that is what I had. Even the person who thinks I make too many pasta dishes loved it.
Dan and Bridget. Perfect!
Rabe and Garlic define my life. Good sausage defines Nirvana.
This is one of my favorite dishes! Thanks for showing a different way of cooking it.
Classic straight ahead recipe. I would add one thing - blanch only the stems of the broccoli rabe for two minutes, then throw leafy portions in to follow. Stems get tender on par with the leafy parts.
One of our favourite dishes. My grandfather was from this region.
Yay! New Dan content. Can’t we have this every day? ❤
Awesome presentation! Thanks so much for sharing!
Been making this for years and we love it..
Now that looks delicious
Here is a little trick when taking Sausage from casings....Slit the casing as shown ....then take a teaspoon and scrape the sausage meat from the casing onto dish....quick, easy, and less messy.
Also adding finely minced mushroom will add a nice flavor and texture.
Yes please! Looks delicious
Finally Bridget makes her return!!!! 🎉🎊🥳
Please keep up the meal prep videos. This one was excellent and inspiring!
I’m going to make this but I’m going to add a lil garlic, shallot, white wine and red pepper flake
Dan loves that macaroni in a pot sound.. hehe if you know what i mean...
So much better when you sauté onion and garlic and add a some white wine
That looks amazing.
Many, many thumbs up!
Yum yum with Alfredo ❤
Looks amazing!!
Beautiful.
That's what good {pasta} sounds like.
Thanks so much
Nice job
“You can tell because of the way it is!”
“That’s the BEST sound”
Just made it per your excellent instruction. I found myself adding more and more cheese at the end to this mild dish. Salt too. Oops.
Haha Broccoli Dan is good! We’re calling him that lol
Watched Girl Meets Farm starring Molly Yeh. She made this exact dish.
So we can’t follow the recipe link unless we have a membership?
Is that a seasoned Made In carbon steel pan?
Broccoli Rabe must be a regional thing because I've never seen it anywhere, not even frozen
I’ve used spinach and rapini as a substitute, and it turned out great each time! I actually prefer spinach because it’s less bitter.
@@markwarchol3139 _I’ve used spinach and rapini as a substitute, and it turned out great each time! I actually prefer spinach because it’s less bitter._
I think I'd agree with Mark's analysis.
It tastes like mustard greens with the texture of turnip greens. They used to sell it frozen at Whole Foods before Amazon bought and ruined it.
Here on the West Coast, we get baby broccoli. Not sure if it’s the same, but it’s good and seems a good alternative. If it’s not bitter enough, add arugula or escarole the way you might add spinach.
Not keen for Broccoli Rabe so would Broccolini OR even Broccoli work? I LOVE relatively quick but flavorful dishes like this. Mmmm
HOW DID IT END? (I fainted when Dan said he took out his "trusty 12 inch")
The cost and limited a availability of broccoli rabe make this totally outside the possible.
Broccoli Rabe does not exist in my neck of the woods )-; What would be a good substitute?
Dan!🥰
🏈🏀🏆🏆🏆🏆🏆🏀🏈
Cardi B has entered the chat
Recipe please 🙏🏽
Dan Souza is my perfect man. Such a thirst trap.
I love thos dish but with broccolini instead of rabe, but I can't seem to find broccolini any more.
Doesn’t blanching mean it’s put into ice bath after boiling, to stop the carryover cooking?
@@sandrah7512 Thank you!!
I'm never going to make this.
Here bc of Dan.
This seems more clunky than the usual Italian pasta technique but I imagine it's better for beginner cooks
Lmao.7:20 We all know what that sounds like.
I cant find broccoli rabe in my town
I’ve used spinach a few times, or also rapini, and it turned out great!
@@markwarchol3139 Dang, spinach would probably be a GREAT substitute, and probably taste even BETTER.
Would this work with a different green, like maybe kale?
I've done it with spinach and regular broccoli before. It works just fine. If you're gonna do kale, I recommend dinosaur kale (not curly kale).
Do they mean rapini when they say broccoli rabe?
I'm unclear as to why you wouldn't add two tablespoons of butter to the dish at the end to finish.
you definitely could if you wanted. when I make this, I sometimes add a splash of extra virgin olive oil to finish. If I had to bet, they didn't do that because they added cheese on top of pork fat.
Love you Dan but I’ll stick with Lidia’s method. Prefer pasta sciuta
🖐Hi
There is not one guest host chef I don't enjoy!
Looks greasy and yuccky
It is exactly as greasy as you are lazy. Drain as much as your heart desires until you no longer see yucky. Me, I will just be over here enjoying my yucky version.
Yucky? 😆What are you - six? Does Mommy know you're playing with her phone?
Yucky is subjective, I guess, but it definitely doesn't look greasy. It's actually very well emulsified.
why spoil it with sausage
Flavor.
Eat your meat, enjoy your life.