Pasta We’ve Been Missing

Every now and then there were recipes I found challenging to shop for ingredients in Tokyo.  Not because they contained anything that unusual, but more because of language barriers in getting exactly what I wanted, or seasonality issues.

And let’s be honest: constant access to sushi-grade fish at all times, can’t be beat, so why mess with a good thing, right?

But now that we’re back in America, and the weather has turned colder, I am craving a little comfort food.  In flipping through The Joy of Cooking {one of my favorite old stand-bys}, I was reminded of a recipe I have altered a bit.  It’s easy, it’s fast, and best of all, it’s seriously delicious!


1 lb Orecchiette pasta, olive oil, crushed red pepper, 1-2 large heads of broccolini {roughly chopped}, 1 lb sausage {removed from the casing ~ I use a mild Italian sausage}, garlic, salt and pepper.


Heat 1/4 cup of the olive oil on medium heat and then brown your sausage.  Then add 1/4-1/8 tsp of crushed red pepper {depends on how hot you like things} and 3 minced garlic cloves and cook about a minute.  Remember, I use a ceramic grater instead of a press and it works great for this recipe ~ no chance of burning the garlic at all, and it will smell terrific as you cook it.  In fact, The Cuties came running into the kitchen just about this point in the night!

While you’re doing this, bring your water to a boil and start cooking the orecchiette.


Add your broccolini and cover until cooked and tender.

This takes just about the same amount of time to cook as the pasta.  Once you’ve drained the pasta, put it back into the pot, and add the sausage and broccolini mixture and stir.  Cook together about another minute or two.  Salt and pepper to taste.

Serve topped with parmesan if you like.


The Cuties are notoriously pretty great eaters, but I seriously can’t remember the last time they hopped up on their own accord and helped themselves to seconds and thirds!

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