{"id":344,"date":"2009-03-10T14:14:11","date_gmt":"2009-03-10T22:14:11","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=344"},"modified":"2009-03-10T14:14:11","modified_gmt":"2009-03-10T22:14:11","slug":"broccoli-raab-over-cavatelli","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=344","title":{"rendered":"Broccoli Raab over Cavatelli"},"content":{"rendered":"

By Farmer Paul, Fort Hill Farm<\/span><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

3 cloves garlic, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

1 onion, chopped<\/span><\/p>\n

1 bunch broccoli raab, cut into 1\/3 inch pieces and steamed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

\u00bd pound ground sweet Italian sausage <\/span>(or meatless Italian sausage equivalent)<\/span><\/span><\/p>\n

1 lb. cavatelli or short shaped pasta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

\u00bc to 1\/2 cup white wine<\/span><\/p>\n

olive oil<\/span><\/p>\n

crushed red chili pepper to taste *optional\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Fresh ground black pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/p>\n

Parmesan or Romano cheese to taste <\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>\u00a0<\/span><\/span><\/span>\u00a0<\/span><\/span><\/span><\/p>\n

    \n
  1. Bring a large pot of salted water to a boil and cook cavatelli according to package directions until al dente.\u00a0 Reserve 1 cup of the pasta cooking water, drain the pasta<\/span>, toss with a little olive oil to keep the pasta from getting sticky and set aside.<\/span><\/span><\/span><\/li>\n
  2. In a large saut\u00e9 pan, heat\u00a0about a couple\u00a0TBSP\u00a0of\u00a0olive oil over medium to medium-high\u00a0heat.\u00a0\u00a0Add the sausage and brown.\u00a0<\/span><\/span><\/span><\/li>\n
  3. While the sausage is browning, steam the broccoli raab stems until just tender.<\/span><\/span><\/span><\/li>\n
  4. Once the sausage has browned, add the onion\u00a0and continue to cook until the\u00a0onions soften, about 4 to 5 minutes.\u00a0 Add the\u00a0garlic and broccoli raab (steamed stems and leaves), continue to cook and stir for about\u00a01 to 2\u00a0minutes.<\/span><\/span><\/span><\/li>\n
  5. Add white wine and continue to cook until the wine has reduced by half.<\/span><\/span><\/span><\/li>\n
  6. Toss the pasta with the sauce (you can add some of the pasta water if the sauce is too dry).<\/span><\/span><\/span><\/li>\n
  7. Season with fresh ground pepper to taste and add freshly grated Parmesan or Romano cheese.\u00a0 <\/span>Enjoy! <\/span><\/span><\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    By Farmer Paul, Fort Hill Farm \u00a0 3 cloves garlic, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 onion, chopped 1 bunch broccoli raab, cut into 1\/3 inch pieces and steamed\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bd pound ground sweet Italian sausage (or meatless Italian sausage equivalent) 1 lb. cavatelli or short shaped pasta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc to 1\/2 cup white wine olive oil crushed red chili pepper…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":150,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-344","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=344"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/344\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/150"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}