Crispy Orecchiette With Spicy Sausage & Collard Ragù

The reason this pasta is over-the-top fantastic is because you go a final step to crisp up the cooked orecchiette before it goes swimming in spicy sausage ragù.

Original recipe source

Cook time: 40 minutes

Servings: 2

Ingredients

• 0 water for boiling
• 0 salt heavily salted
• 3 large shallots thinly sliced
• 1 bunch collard greens strip leaves and slice
• 8 ounces orecchiette cooked until al dente
• 0 olive oil for drizzling
• 0 olive oil several tablespoons for heating
• 1 pound sweet Italian sausage casings removed
• 3 large shallots previously sliced
• 0 salt big pinch
• 0.25 cup tomato paste
• 3 tbsp Calabrian chiles chopped
• 1 bunch collard greens previously prepared
• 0 pasta water reserved
• 2 tbsp olive oil
• 8 ounces cooked pasta
• 1 pound cooked sausage previously prepared
• 0 pasta water reserved
• 2 ounces Parmigiano Reggiano grated
• 1 lemon juiced
• 5 ounces burrata cheese torn into pieces (optional)
• 0 olive oil for drizzling
• 0 Parmigiano Reggiano additional for sprinkling

Instructions

1. Bring a large pot of heavily salted water to a boil. (Big handful of salt in there, please!)
2. Thinly slice 3 large shallots.
3. Strip the leaves off 1 bunch of collard greens and slice crosswise into 1-inch-wide strips. Discard the stems.
4. Drop 8 ounces orecchiette into the boiling water, give it a stir, and cook until al dente according to the package directions. Scoop out a few cups of pasta water before draining it (you’ll need quite a bit to help cook down the greens). Drizzle the drained pasta lightly with olive oil so it doesn’t clump together as it sits.
5. In a large Dutch oven, heat several tablespoons of olive oil over medium-high heat. Once the oil is very hot, add 1 pound of sweet Italian sausage, breaking it into large, golf ball–size chunks as you add it. Cook, undisturbed, until well browned, 3 to 4 minutes. Using tongs, flip the sausage pieces and brown on the second side, 1 to 2 minutes. Transfer to a plate.
6. Reduce the heat to medium-low and add the shallots and a big pinch of salt. Cook, stirring often, until jammy and cooked down, 4 minutes.
7. Stir in ¼ cup tomato paste and 3 to 4 tablespoons of chopped Calabrian chiles (hold some back if you’re spice averse) and stir to evenly coat the aromatics. Continue to cook, stirring, until the tomato paste begins to stick to the pot, 4 to 5 minutes.
8. Add the collard greens and a few big splashes of the reserved pasta water (this will help to steam and wilt the greens). Stir well, cover the pot, and cook until the greens are cooked down and tender (taste one, you’ll know!), 4 to 5 minutes. Add more pasta water as needed if the pot gets dry. The ragù should be nice and saucy at the end. Remove from the heat and keep covered.
9. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add about half of the cooked pasta to the skillet and cook, undisturbed, until the bottom is golden brown and crisp at the edges, 3 to 4 minutes. Add to the pot of ragù and repeat with the remaining pasta.
10. Return the pot to medium heat. Add the sausage back in, breaking it into smaller pieces as you do, along with a big splash of the reserved pasta water and a few big handfuls of grated Parmigiano Reggiano. Cook, stirring vigorously, until a thick sauce coats the pasta, about 30 seconds.
11. Squeeze the juice of 1 lemon into the pasta and stir to combine.
12. Divide the pasta among serving bowls. Tear 5 ounces of burrata (if using) into small pieces and top each bowl with a few. Drizzle with more olive oil, sprinkle with more Parmigiano Reggiano, and serve.