Ingredients
2 anchovy fillets rinsed
olive oil
4 garlic cloves
1 lb orecchiette
8 oz hot italian sausage
1 lb broccoli rabe-cut into 1/4 inch pieces
1/2 tsp red pepper flakes
1 cup chicken broth
1 1/2 tbsp butter
parm
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Sausage stuffer for charcuterie, forcemeat preparations
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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Mash anchovies and add 1 tbsp oil, lemon juice, and 1 tsp garlic in bowl. Cook pasta, save 1 cup water, and return to pot. Heat 1 tbsp oil in skillet and add sausage till cooked. Remove with slotted spoon and add 2 tbsp oil, 3 garlic cloves minced, and red pepper for 1 minute on medium. Add half broccoli and increase heat, add remaining and cook til just tender-3-4 minutes. remove broccoli. Add broth and 3/4 cup water to skillet, let boil and then simmer down till one cup. Whisk in anchovies and butter. Add sauce, broccoli and cheese to pasta and toss. Serve with cheese.