Cooking

Orzo with Lemon Garlic Butter

Orzo with Lemon Garlic Butter      www.morewinelesswhines.com

Assembling Ingredients for Orzo with Lemon Garlic Butter

This weekend, we were in the middle of the first real snowstorm in Chicago’s 2014-2015 winter season!  So far, we have received about 19″ of snow.  Yesterday and again this morning, my husband and I went outside to finish shoveling the driveway and sidewalks.  The snow is the heavy, “packing” kind,  perfect for kids wanting to make snowmen and forts, but really irritating for adults trying to clear footpaths!  Stella was jumping around like a kangaroo in the snow!  This was before it got too deep for her.  After a few more hours, we ended up clearing a path in the backyard so she could walk without having the snow reach up past her   fluffy tail!

Stella Bear Braving Chicago's Big Winter Snow       www.morewinelesswhines.com

Stella Bear Braving Chicago’s Big Winter Snow

When we got inside from shoveling, I wanted something quick, simple and a lot like buttered noodles.  I made this ridiculously simple dish that does not even need a recipe once you make it a few times.   I put 1/2 a box of orzo in a pot of salted, boiling water.  I drained the orzo and made my butter-olive oil blend fancy by flavoring it with lemon peel and sliced garlic cloves.  Then, I stirred in some lemon juice, Romano cheese and parsley to finish the dish.  Easy!

Orzo with Lemon Garlic Butter    www.morewinelesswhines.com

Orzo with Lemon Garlic Butter

Orzo with Lemon Garlic Butter     www.morewinelesswhines.com

Orzo with Lemon Garlic Butter

Orzo with Lemon Garlic Butter      www.morewinelesswhines.com

Orzo with Lemon Garlic Butter

Orzo with Lemon Garlic Butter

serves 2

1 c. orzo
2 T. unsalted butter
2 T. extra virgin olive oil
1 2″ lemon peel
2 garlic cloves, thinly sliced
Juice from 1/2 a lemon
1/4 c. parsley, minced
1/3 c. Romano cheese + extra for serving
sea salt & pepper to taste

Bring a medium saucepan of salted water to a boil. Add Orzo. Cook according to package directions until ‘al dente.’ You are better off undercooking the orzo at this point. Drain into a colander and transfer to a medium glass or heat-safe bowl*. Return pot to medium heat. Melt butter in pan and add olive oil. Gently place the sliced garlic and lemon peel in the butter/oil and stir a little bit. BE CAREFUL! Let bubble until garlic just barely starts to turn golden, ~30-60 seconds.  (It will go from golden to burned quickly) Remove garlic and lemon peel from pan with slotted spoon. Let cool on a plate before discarding.

Pour flavored butter/olive oil over the orzo. Stir in lemon juice, parsley and Romano cheese. Season to taste with sea and freshly ground black pepper.  Enjoy!

 

*Note: You can keep the cooked orzo in the colander and just stir it into the saucepan once the butter/oil has been flavored and the garlic/lemon peel is removed. I do this to minimize dirty dishes. The problem is the orzo can stick to the hot sides of the pan if you do not stir vigorously and immediately. The choice is yours.

Orzo with Lemon Garlic Butter    www.morewinelesswhines.com

Orzo with Lemon Garlic Butter

Orzo with Lemon Garlic Butter      www.morewinelesswhines.com

Orzo with Lemon Garlic Butter

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Cooking

The Classics Revisited: Baked Spinach Lasagna with Meat Sauce, Bolognese Style

Baked Green Lasagna with Meat Sauce, Bolognese Style www.morewinelesswhines.com

Baked Green Lasagna with Meat Sauce, Bolognese Style

What started out as a curiosity turned into an intense interest and then became an obsession.  What was the object of my obsession this past weekend?  Crafting the best possible lasagna, of course!

For the past few weeks, I have been completely absorbed in my work during the day and intense study during the evenings and weekends as this past quarter of my MBA capstone course wound down.  Highly analytical, critical thinking and problem solving consumed my every waking moment.

But you know what?  I function at my peak when I balance the left and right sides of my brain!  To find balance, I cooked like a madwoman the past few weekends.  I decided to make a few meals for the busy week ahead… including one of my favorite soup recipes and this new lasagna!  I originally was going to just make a bolognese from Marcella Hazan’s Essentials of Classic Italian Cooking, but I ended up making the whole lasagna, including a béchamel sauce.

It’s a process to make this lasagna, but the actual assembly goes very quickly once the pasta, bolognese & béchamel are ready!  Please make sure, if you ever take the time to make a homemade lasagna, to enjoy it with a good glass of wine.  I chose a 2013 Cabernet Franc, which I found at a recent wine tasting.  (I also used it in the Bolognese sauce).  Enjoy!

Great Lasagna Wine Pairing: The Franc: 2013 Cabernet Franc www.morewinelesswhines.com

Great Lasagna Wine Pairing: The Franc: 2013 Cabernet Franc

Prepping the Ingredients for Spinach Lasagna with Bolognese Meat Sauce     www.morewinelesswhines.com

Prepping the Ingredients for Spinach Lasagna with Bolognese Meat Sauce

Layering the Béchamel, Bolognese and Parmesan over the Spinach Lasagna Sheets     www.morewinelesswhines.com

Layering the Béchamel, Bolognese and Parmesan over the Spinach Lasagna Sheets

Spinach Lasagna right before Baking in Oven    www.morewinelesswhines.com

Spinach Lasagna right before Baking in Oven

Baked Spinach Lasagna with Meat Sauce, Bolognese Style

Essentials of Classic Italian Cooking by Marcella Hazan

Bolognese Meat Sauce
Béchamel  Sauce
Homemade green pasta dough or purchased fresh lasagna sheets
2/3 c. freshly grated parmiggiano-reggiano cheese (or Romano cheese)

1.  Set a bowl of cold water next to the stovetop.  Bring 4 quarts of water to a rapid boil, add 1 T salt, and as soon as the water begins to boil, add the lasagna noodles, 3-4 at a time into the water.  Use a “spider” or small colander to scoop the noodles out of the pasta after about 2-3 minutes maximum.  Plunge the strips into the bowl of cold water, then run under cold running water,  Place on a towel to dry.

2.  Preheat the oven to 400 F.

3.  Spray bottom of lasagna pan with cooking spray and about 1 T. béchamel.  Line the bottom of the pan with a single layer of pasta strips, cutting them to fit the pan.

4.  Spread meat sauce & béchamel in a thin layer over the pasta.  Sprinkle on the grated Parmesan.  Then add another layer of pasta, cutting to fit the pan.  Repeat until there are at least 6 layers of pasta.  Leave a little sauce to spread over the top layer.  Sprinkle the top with parmesan.

5.  Bake on top rack of oven for 10-15 minutes.  Remove from oven, allow to set for 10 minutes, then serve.

 

Baked Green Lasagna with Meat Sauce, Bolognese Style       www.morewinelesswhines.com

Baked Green Lasagna with Meat Sauce, Bolognese Style

Ingredients for the Bolognese Meat Sauce    www.morewinelesswhines.com

Ingredients for the Bolognese Meat Sauce

Bolognese Meat Sauce, browning the beef with the vegetables   www.morewinelesswhines.com

Bolognese Meat Sauce, browning the beef with the vegetables

Bolognese Meat Sauce, Simmering     www.morewinelesswhines.com

Bolognese Meat Sauce, Simmering

Bolognese Meat Sauce
(I would double this recipe if you prefer a very saucy/meaty lasagna)

1 T canola oil
3 T butter
1/2 c. chopped onion
2/3 c. chopped celery
2/3 c. chopped carrot
3/4 lb. ground beef chuck
salt & freshly ground black pepper
1 c. whole milk
whole nutmeg
1 c. dry white wine
28 oz can imported Italian plum tomatoes, juice reserved

1 Melt oil & butter in a large dutch oven. Add chopped onion and sauce until translucent. Then add carrot & onion. Cook 5 minutes, stirring well.
2. Add ground beef, a pinch of salt and pepper. Stir & ‘chop up’ the beef with a wooden spoon, until cooked through.
3. Add milk and let it simmer until soaked into the meat almost completely. Add a tiny grating of nutmeg and stir.
4. Add the wine. Let it simmer until evaporated, then add the tomatoes. Once tomatoes begin to bubble, reduce heat and simmer, uncovered, for 3 hours, stirring occasionally. Add the reserved tomato juice to the pot throughout the long simmering period.
4. Season to taste with salt & pepper. Set aside for making the lasagna.

Bechamel Sauce

3 c. milk
6 T. butter
4.5 T. flour
1.4 tsp. salt

1. Put milk in saucepan, turn heat to medium low and bring milk to an “almost boil.” (a ring of bubbles will form around the edge of the pan)
2. While milk warms, place a large saucepan over low heat. Add butter. once melted, sift in the flour, stirring with a wooden spoon to eliminate any lumps. Cook, stirring constantly, 2-4 minutes. Remove from heat.
3. Whisk hot milk into flour-butter mixture 2 T. at a time. Whisk continuously. Continue whisking in milk, 2 T. at a time, until about 1/2 cup has been added. Then, whisk in 1/2 c. increments of milk, until all is incorporated.
4. Heat the pan over low heat and gently stir in salt. Allow to cook undisturbed until sauce thickens. Use immediately for lasagna.

 

Green Pasta Dough, a photo story:

Green Pasta Dough Basics:  Eggs, Spinach & Flour     www.morewinelesswhines.com

Green Pasta Dough Basics: Eggs, Spinach & Flour

Forming eggs, spinach & Flour into a shaggy ball    www.morewinelesswhines.com

Forming eggs, spinach & Flour into a shaggy ball

Kneed dough for 8 minutes, until smooth and looks like this       www.morewinelesswhines.com

Kneed dough for 8 minutes, until smooth and looks like this

Divide green pasta dough into sixths     www.morewinelesswhines.com

Divide green pasta dough into sixths

Making Homemade Spinach Lasagna Noodles www.morewinelesswhines.com

Making Homemade Spinach Lasagna Noodle

The finished sheets of green pasta dough    www.morewinelesswhines.com

The finished sheets of green pasta dough

Green (Spinach) Pasta Dough

1.5 c. unbleached flour
2 large eggs
1/2 of a 10 oz bag frozen spinach, thawed & excess water squeezed out

Make a well in the flour.  Add eggs and spinach.to the flour well Gently begin to incorporate the spinach and egg together with the flour in a large bowl with a wooden spoon until a shaggy, wet dough is formed. Turn dough out onto a floured work surface. Kneed the dough by hand, adding flour as needed, pressing with the heel of your palm and turning the ball of dough in the same direction (i.e. clockwise), for 8 minutes. (THIS IS GREAT STRESS RELIEF!)

Cut into 6 equal parts. Cover each piece with plastic wrap.

Place pasta machine on the widest setting. Working with one piece of dough at a time, run it through the machine. Fold the dough in on itself and run through the widest setting once more. Repeat 1-2 times if necessary. Reduce the width between cylinders to a more narrow setting. Run the dough through at this setting twice. Reduce the width between the cylinders a final time. Run dough through 2-3 times to attain desired thinness.

Set prepared pasta sheets on cookie sheets (optional: lined with plastic wrap). Cover either with damp paper towels or plastic wrap and use immediately.

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Cooking, Gardening

Pesto, Goat Cheese & Grilled Bacon Crostini

Fresh Basil from the garden    www.morewinelesswhines.com

Fresh Basil from the garden

Summah, Summah, Summah Time… (Summah = summer)

I am a Gemini, born in the month of June, and have forever and always declared summer to be my favorite season.  Perhaps I am reveling in this summer even more because of the never ending Chicagoland winter.  Regardless, I have been celebrating summer with a bountiful harvest from my garden.

Making Pesto  www.morewinelesswhines.com

Making Pesto

My vegetable garden, which measures roughly 25′ x 8′, is flourishing.  It has been raining an incredible amount here and the plants are loving it.  Many of my tomato plants and sunflowers are tipping 5′ +, the lettuce is just petering out, the swiss chard, zucchini and herbs are growing like weeds and  I cannot find bare ground anywhere.

Making Pesto    www.morewinelesswhines.com

Making Pesto

The tomatoes and sunflowers have grown far taller than I expected and are shading out some of the basil.  I harvested the more shaded basil plants and trimmed a few of the huge plants toward the front of the garden for pesto.  This time, I made the pesto with pistachios and 3 different types of basil – Sweet Genovese, Ruby Frills & Emerald Frills.  My goal is to make a batch every week or two so that I have more for the freezer this fall & winter.

Sunflowers and Tomatoes in my garden   www.morewinelesswhines.com

Sunflowers and Tomatoes in my garden

Goat Cheese atop Grilled Baguette Slices    www.morewinelesswhines.com

Goat Cheese atop Grilled Baguette Slices

For a quick, easy summer linner (lunch + dinner, usually served between 2-3 pm), I made pesto while my husband grilled some bacon* and toasted  baguette slices.  We schmeared the baguette slices with a little goat cheese and pesto then topped them with crumbled bacon.  The result?  Simple & delicious food, perfect for a 89 degree Sunday.

Pesto, Goat Cheese and Grilled Bacon Crostini   www.morewineelesswhines.com

Pesto, Goat Cheese and Grilled Bacon Crostini

Pesto, Goat Cheese & Grilled Bacon Crostini

1 baguette, cut into 1/2″ thick slices
extra virgin olive oil
6 strips center cut bacon, cooked and broken into pieces*
5 oz goat cheese
1 batch freshly made pesto
1 baguette, cut into 1/2″ thick slices

Make pesto. Set aside. Brush one side of baguette slices with a little olive oil. Place baguette slice, olive oil side down, on grill a few minutes, taking care not to burn the bread. Using tongs, turn the bread over and grill about 1 minute on the other side. Transfer grilled bread to a serving platter. Spread each baguette slice with some goat cheese, a spoonful of pesto and top with bacon pieces. Serve warm.

Enjoy!

*Note:  Yes, you can grill bacon.  Do it over medium to medium high heat over a gas powered grill  on a big piece of foil, with the edges turned up to make “lips.”  The dangerous part about grilling bacon is if you are not careful, you can end up with a terrible grease fire.  If this makes you nervous,  just cook the bacon in the oven/on the stovetop or buy the precooked kind (Trader Joe’s has a great variety).  If you are up for an adventure, the grilled bacon has a great smokey taste to it.  

Pesto, Goat Cheese and Grilled Bacon Crostini    www.morewinelesswhines.com

Pesto, Goat Cheese and Grilled Bacon Crostini

 

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Cooking, Travel

Spinach Tortellini with Pesto & Tomatoes

Spinach Tortellini with Pesto & Tomatoes

Spinach Tortellini with Pesto & Tomatoes

I was dreaming of sunny California when I found (gasp!) fresh basil and tomatoes (that smelled like tomatoes!) at the grocery store.  Before my logical self (you are in Chicago and it is about to snow) caught up with my non-logical self (basil, tomatoes, hints of spring), I had created Spinach Tortellini with Pesto & Tomatoes.  And you know what?  It was very, very good!  This will taste even better in the summer.  This can be made ahead and served the next day, too!

Spinach Tortellini with Pesto & Tomatoes

10 oz spinach tortellini
3-4 T fresh pesto
6 oz tomatoes, seeded & chopped into 1/2″ pieces
2 T pine nuts, toasted
3 T Romano cheese, grated

Cook spinach tortellini according to package directions and Drain. Mine only took 3 minutes to cook.

Immediately toss hot, drained tortellini with pesto and tomatoes.

Top with pine nuts and Romano cheese at the table.

Enjoy!

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Cooking

A Simple Polenta Dish with Fontina and Romano cheese

 

A Simple Polenta Dish

A Simple Polenta Dish with Fontina and Romano Cheese

A few months ago I visited Eataly in Chicago.  While there, I experienced Polenta for the first time.  It was smothered in cheese and a mushroom ragu.  After that trip, I promptly purchased a small package of dry Bob’s Red Mill polenta intent on crafting a memorable throwback to my Eataly adventure.  The bag of polenta sat on my pantry shelf, then my freezer shelf, for weeks…  The dirty truth is that polenta scared me – oh the time commitment!  the bag of ground up corn!  the thought of me standing over a stove for hours only to fail miserably!

I am writing this post to dispel the polenta fiction in the world.  Making polenta is actually quite simple.  I (sort of) followed the directions on the  package with a few of my own modifications.  The only ‘work’ involved is stirring.

 

A Simple Polenta Dish

A Simple Polenta Dish

A Simple Polenta Dish with Fontina and Romano Cheese

3 c. low sodium chicken broth
1/2 tsp. sea salt (optional)
1 c. polenta (stone ground – I used Bob’s Red Mill)
1.5 T unsalted butter
1/2 c. Fontina cheese
3 T. Romano cheese

Bring chicken broth and sea salt (if using) to a boil in a medium, heavy bottomed saucepan over high heat. Slowly, stir in polenta. Reduce heat to low and stir frequently, about 30 minutes. Stir in unsalted butter. Then, stir in the Fontina until melted.

Spray an 8″ pie plate or low, shallow bowl with cooking spray. Pour cheesy polenta into the greased pie plate and spread evenly. Let stand 10 minutes. If you would like to be fancy, invert the pie plate onto a flat serving plate or cutting board. Sprinkle with Romano cheese and slice into wedges.

Enjoy!

Notes:

I used Bob’s Red Mill Yellow “Corn Grits” also known as “Polenta.” I’m calling it Polenta because this is an Italian inspired dish.  The polenta I purchased includes the bran and the germ.  It is delicious!

 

A Simple Polenta Dish

A Simple Polenta Dish

 

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Cooking, Reflections, Traditions

Chicken and Prosciutto Braciole with White Wine Mushroom Sauce

Chicken & Prosciutto Braciole with White Wine Mushroom Sauce

Chicken & Prosciutto Braciole with White Wine Mushroom Sauce

If you listen to the stories of countless immigrants regardless of country of origin, you will hear different stories with very common threads:

  • The iron will to make a new, better life
  • The desire to assimilate and become successful in American culture
  • A careful preservation of heritage and traditions revolving around family, holidays and food

I am a 4th generation American.  America is my home and I am grateful to live here.  My ancestors hailed from Italy, Ireland and Germany.  I married a 3rd generation Italian American.  My husband and I have a passion for Italian American food.  This cuisine, above all others, comforts, nourishes, and brings back the old and welcomes new memories with our families as we cook.

One of my favorite comfort foods growing up, which was served only during holidays, is Braciole, (pronounced bra-zschOL).  If you have a thick Chicago accent, change the pronunciation to (bra-ZHALLL), accent on the “all” part of the word.  Braciole is a meat roll-up that has been browned in oil, then allowed to finish cooking in a tomato sauce.  As a little girl, my Papa would make braciole and meatballs and let them simmer in tomato sauce.  We would eat them over a heavy pasta we referred to as “sinkers.”

I took this memory, coupled with a recipe from The North End Italian Cookbook by Marguerite DiMino Buonopane to make a variation of this dish using chicken and prosciutto.  This cookbook was also the inspiration behind another one of my recipes, Chicken Soup with Escarole and Polpettini.

I hope you enjoy this updated version of braciole as much as we do!

Chicken & Prosciutto Braciole with White Wine Mushroom Sauce Ingredients

Chicken & Prosciutto Braciole with White Wine Mushroom Sauce Ingredients

Rolling up the Chicken &Prosciutto Braciole with White Wine Mushroom Sauce

Rolling up the Chicken &Prosciutto Braciole with White Wine Mushroom Sauce

The rolled up the Chicken &Prosciutto Braciole with White Wine Mushroom Sauce

The rolled up the Chicken & Prosciutto Braciole with White Wine Mushroom Sauce

Browning the Chicken &Prosciutto Braciole with White Wine Mushroom Sauce

Browning the Chicken &Prosciutto Braciole with White Wine Mushroom Sauce

Chicken and Prosciutto Braciole with Whine Wine Mushroom Sauce

Original recipe from The North End Italian Cookbook by Marguerite DiMino Buonopane

4 boneless skinless chicken breasts
1 large garlic clove, finely minced (optional)
1/4 c. freshly grated Romano cheese
1/4 lb. shredded mozzarella cheese
1/4 c. fresh parsley, (1 T. set aside for garnish)
4 thin slices prosciutto
2 T unsalted butter
2 T extra virgin olive oil
1 c. white wine
8 oz.mushrooms, thinly sliced (I used white button mushrooms, but you can get creative)
1/4 c. chicken broth
2-3 T unsalted butter, cut into small cubes
sea salt
freshly ground black pepper

Preheat oven to 350 F.

Pound chicken breasts to 1/4″ thickness. Sprinkle each chicken breast with sea salt and freshly ground black pepper. Now, place the smoothest side of each chicken breast down, facing the cutting board you are working on. Spread a little garlic over the “rough side” of each piece of chicken (if using). Then, sprinkle each chicken breast evenly with both cheeses and parsley. Place a single, thin slice of prosciutto over each chicken breast. Roll up each piece of chicken, tucking the filling as you go. Secure each chicken breast with 2-3 toothpicks.

Heat a large skillet over medium heat. Add 2 T unsalted butter & 2 T olive oil. Swirl in pan until butter is melted and oil is hot. Add chicken roll-ups, browning slightly on each side. Work in 2 batches if necessary to give each chicken enough space in the pan to brown.

Transfer browned chicken to a medium-sized baking dish. Place baking dish in the oven and bake for 20-25 minutes.

While chicken is baking, drain any excess fat from the skillet. Return the unwashed pan to the stove over medium heat. Add the wine and scrape up any brown bits from the bottom of the pan. Increase heat to high and add mushrooms. Continue to stir the mushrooms and wine, 5-8 minutes longer, over high heat. Stir in chicken broth and reduce heat to low once sauce begins to thicken. Just before serving, stir 2-3 T unsalted butter into the sauce to finish.

Once chicken comes out of oven, remove toothpicks if you are a nice cook,  transfer to serving dish and spoon white wine mushroom sauce on top. Sprinkle with reserved fresh parsley.

Enjoy!

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Cooking

Little Pasta Shells with Italian Sausage and Broccoli Rabe

Little Pasta Shells with Italian Sausage and Broccoli Rabe

Little Pasta Shells with Italian Sausage and Broccoli Rabe

One of the sad, hard facts of this never-ending polar vortex has settled on me like a deadweight… I used up the last of my homemade heirloom tomato sauce from the summer.  My pasta sauce comes from an old recipe in my husband’s family.  I make it with tomatoes from my garden, a mix of new plum tomatoes and heirloom varieties, and let it simmer for hours in a huge stockpot.   Then, I set aside little containers in the freezer to get me through the winter.  Summer frozen in tupperware.  Delicious.

Without my favorite tomato-based sauce for pasta, I have time to experiment with other pasta dishes.  Take my Little Pasta Shells with Italian Sausage and Broccoli Rabe.  You can find examples  of this dish in any good Italian cookbook and many restaurant menus in Chicago.

This variation was inspired by Giada De Laurentiis’  Everyday Italian.  The recipe is hearty enough for a main course.  Serve alone or with a salad and you will be a happy person no matter what the weather is like.  I had a few pieces of dark chocolate sea salt caramel for dessert afterword.  Yum.

Gathering Ingredients for Sausage and Broccoli Rabe

Gathering Ingredients for Sausage and Broccoli Rabe while the sausage cooks

Little Pasta Shells with Italian Sausage and Broccoli Rabe

This recipe was inspired by menu listings across Chicago Italian restaurants and the Giada de Laurentiis’ cookbook Everyday Italian.

2 bunches Broccoli Rabe, stems trimmed, leaves cut into 2″ ribbons
1 lb dry small-shaped pasta, such as shells, farfalle or orecchiette
1.5 T extra virgin olive oil
1 lb. mild Italian sausage, casings removed
4 garlic cloves, minced
1/8 tsp crushed red pepper flakes
1/2 c. Romano cheese, plus 1/4 c. for serving
1/2 tsp. freshly ground black pepper

Bring a large pot of salted water to a boil. Add Broccoli rabe and cook about 5 minutes, until dark green and tender. Strain out of stockpot, reserving all cooking liquid. Drain excess liquid from broccoli rabe and set aside. Add pasta to water used to cook the broccoli rabe. Cook until al dente, 8-12 minutes, depending on variety of pasta. Drain pasta, reserving 1 c. cooking liquid.

Meanwhile, heat a large skillet over medium heat. Add olive oil and swirl in pan. Once hot, add Italian sausage, breaking up into pieces as you add them. Continue to cook, breaking up further with a wooden spoon or spatula, for 10 minutes, or until sausage is no longer pink. Add garlic and crushed red pepper flakes. Stir constantly, 1 minute. Add drained broccoli rabe to pan and stir into the sausage to soak up any juices and oil, five minutes more. Then add drained, hot pasta and freshly ground black pepper to pan. Stir until evenly combined. Season to taste with sea salt and pepper if needed. Finish by stirring in 1/2 c. Romano cheese.

Serve with a little extra Romano cheese grated on top.

Enjoy!

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