MEH

I should probably post a recipe, huh. I guess I am still wallowing in hockey blues. I have been cooking but nothing super awesome or innovative. Just slapping shit together in a pan, lately it seems. Don't get me wrong, it's all come out tasty but I certainly wouldn't post a picture of it, lol. With the Fourth around the corner I should be all fired up with things to make for family cookouts and the like but this year I don't plan on going anywhere or seeing anyone. I am turning into quite the cynical misanthrope. I do plan to make stuff for me and the hubs but that's about it. I still don't know what. I have tons of leftovers in the fridge to eat but yet still have tons of veggies from the CSA that I need to use up. It's quite a conundrum. I hate wasting food but don't want to make more when I have a bunch already that needs to be eaten. Good thing I have freezer space available. This is the recipe I am envisioning for tonight. It was inspired but something I saw on public TV. I think it was Lidia Bastianich who was making it but I can't remember. The lady seemed older than her but it looked so good that it has stuck with me ever since. I do remember her mixing it all up with butter and parmesan/romano cheese. Can't possibly be bad, right? This is my interpretation of what she did

Sausage with Orecchiette and Rapini (Broccoli rabe)

1.5 lbs quality Italian sausage
1/4 lb prepared broccoli rabe, chopped (yes I cheated and got mine already cooked from an Italian market/deli)
3 TBS butter
2 Tbs olive oil
2-4 cloves garlic, chopped
1 Tbs chicken base (add to 1 cup of the pasta water)
salt and red pepper to tase
1 lb orecchiette pasta
1 C parmesan/Romano cheese, grated

Prepare pasta in salted boiling water according to package directions. Remove from heat and drain just before fully cooked. Reserve 1 cup of the cooking water before draining.

While pasta is cooking, add oil to a large saute pan and add crumbled Italian sausage. Saute until cooked through. Add broccoli rabe and garlic continue to saute. Add chicken base and pasta water. Add pasta to pan to finish cooking. When liquid is absorbed gently stir in half of the cheese and the butter. Season to taste. Turn on to a platter or into a large bowl to serve and top with remaining cheese.

If you are not a fan of broccoli rabe you could substitute with spinach, chard, any leafy cooking green, really or even straight up broccoli or broccolini

UPDATE: The Italian market near my office had fresh made Italian Sausage with provolone and Broccoli rabe in it t so I made this recipe again but added a little half and half to the pan at the end. OMG it was even better than the first time I made it.