So, usually when I don't like something I've cooked, I don't post it, but since I committed to 3-4 pasta dishes this week, I couldn't leave this off.
It's not that I didn't like it or that it was bad, it's just a little more of an acquired taste.
Orecchiette with sweet fennel sausage and rapini
Rapini - aka broccoli rabe - is not quite what I expected. I thought, "I love broccoli, I love spinach and most other greens, so something that combines both should be great." Well, it was a little bitter. I may just need to experiment with different cooking methods to get the taste just right.
Anyway, if you're interested:
Cook about 3/4 pound bulk sweet fennel sausage, then add a little olive oil to the pan and saute the rapini with the cooked sausage. Add salt, pepper and garlic to taste. Then, add some chicken stock to create a sauce (I used about a cup and a half). Then, add this to a pound of cooked orecchiette pasta and serve with a sprinkle of grated parmesan cheese.