Adventures in Everyday Entertaining
Autumn means the start to many things. For instance there is leaf changing, cooler weather, and pumpkin-spiced, well pumpkin-spiced everything! It is also the start of soup season! Now if you’re like me, you enjoy season all year round. However, there is just something about having soup in cooler weather that makes it taste even more delicious!
I made this recipe last night that I found in Williams-Sonoma’s Complete Pasta Cookbook and we found it to be most excellent! It is hearty like a stew, makes you feel like you’re eating a pasta dish, and the wonderful spicy broth gives it a soup quality. All in all, a great combinations of several wonderful foods! I’m including the recipe below of how it was made last night. Perhaps though for next time, a touch of garlic in the broth and a sprinkling of freshly grated parmaesan cheese once ladled into bowls.
Orecchiette, Sausage and Broccoli in Broth
In a large pot over medium heat, bring the chicken stock and red pepper flakes to a boil. Reduce the heat to low and simmer for 20 minutes.
Using a fork, prick the skins of the sausages. In a frying pan over medium heat, cook the sausages until lightly browned on all sides and cooked through, roughly 15-20 minutes.
Transfer the sausages to paper towels to drain and cool. Cut into 3/8 inch rounds and add to the stock. Add the broccoli and simmer for 15 minutes.
In a large pot over high heat, bring the water boil and cook orecchiette according to the package directions, or until al dente. Drain.
To the stock, add the orecchiette, as well as the salt and pepper to taste. Stir to mix well.
Ladle into individual soup bowls and serve hot with some Homemade Baked Bread !