Ready for a new recipe?! It’s not surprise if you follow me that Cory and I LOVE pasta. We make pasta at least once a week around here. Sometimes we switch it up and try a new recipe and sometimes we stick to our favorites. I was recently sent some products from Sonoma Gourmet so I wanted to try a recipe featuring the Roasted Chiles Olive Oil. Scroll down to learn more about Sonoma Gourmet, and get the recipe for this orecchiette pasta with broccoli rabe.
Sonoma Gourmet
Like I mentioned above Sonoma Gourmet sent me some products to try including their Roasted Chiles Olive Oil. You can find Sonoma Gourmet at Meijer or use this locator to find the products near you. I’ve been enjoying their products including this olive oil and their pizza sauce. Sonoma Gourmet uses fresh ingredients and makes products in small batches which gives the products great flavor.
love trying different olive oils for cooking for with some freshly baked bread. The Roasted Chiles Olive Oil has a little smokey flavor and a slight spice from the roasted chilies. This oil is perfect for topping this past dish or roasting vegetables. I keep it on hand when I want to add a little something extra to a dish I’m making.
Recipe for Orecchiette with Broccoli Rabe
Orecchiette with Broccoli Rabe + Sonoma Gourmet Roasted Chiles Olive Oil
Ingredients
- Extra Virgin Olive Oil
- 1 bunch Broccoli Rabe
- 8 oz Orecchiette Pasta
- 2 cloves Garlic minced
- 1/4 cup Dry White Wine
- 1 Lemon juiced and zested
- pinch Red Pepper Flakes
- 1/4 cup Pine Nuts
- 1/2 cup Parmesan Cheese
- Salt
- Pepper
- Sonoma Gourmet Red Chiles Olive Oil
Instructions
- In a medium saucepan add the pine nuts. Toast the pine nuts on medium heat until they turn a light brown color and smell toasted. Set the pine nuts aside.
- Trim the broccoli rabe stems. In a medium/large sauce pan add some olive oil and the minced garlic. Cook for 1-2 minutes. Then add the broccoli rabe. Cook for 3-4 minutes then turn off the stove.
- In a large pot bring water to a boil and add some salt (you want the water to be salty like the ocean). Cook the pasta according to directions making sure it's al dente. Reserve a 1/4 cup of cooking water.
- Add the white wine to the broccoli rabe and cook for 30 seconds – 1 minute. Then add the lemon juice. Season with some salt, pepper, and red pepper flakes.
- Add the pasta to the broccoli rabe along with the lemon zest and 1-2 tablespoons of the Sonoma Gourmet Red Chilies Olive Oil. Add the freshly grated parmesan cheese and stir. If the pasta seems dry, add some of the pasta water.
- Serve the pasta with some parmesan cheese on top and some pine nuts. I also added an extra drizzle of the Sonoma Gourmet Red Chiles Olive Oil.
The best part about this pasta dish is you can customize some of the ingredients. If you can’t find orecchiette pasta you can really use any pasta you prefer. Also, if you can’t find broccoli rabe you could also use regular broccoli for this dish. Make sure you use the Roasted Chiles Olive Oil from Sonoma Gourmet to give the pasta a smoky flavor. Enjoy friends!
If you love this pasta dish check out this recipe for lemon, brown butter and brussels sprouts pasta. We love making this dish on a weeknight. And thank you Sonoma Gourmet for sending me some products to try!
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