and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Just because winter is over, doesn't mean that you can no longer enjoy hearty pasta dishes. Chef Gregg Coccio from Avvio Ristorante shows us how to make Orecchiette Salsiccia. Orecchiette, named for the Italian word for ear, orecchia, is perfect for lighter sauces. Be sure to follow the recipe below and check out more Small Bites recipes. 


- 5 ounces broccoli rabe, blanched 

- 8 ounces orecchiette pasta

- 4 ounces extra virgin olive oil, divided use 

- 3 ounces sweet Italian sausage

- 1 teaspoon red chili flakes

- 2 ounces white wine

- 2 tablespoons roasted garlic puree 

- 2 ounces chicken stock

- 2 ounces grated Parmesan cheese, divided use 

- Salt and pepper to taste

Begin with two pots of boiling water, seasoned with kosher salt. Cook both broccoli rabe and pasta separately. Cook both al dente. Remove from boiling water and cool.

Toss pasta with 2 ounces of olive oil.

In a sauté pan, heat 1 ounce of olive oil, add sweet Italian sausage and lightly brown.

Once sausage is cooked, add the cooked broccoli rabe and sauté for 2 minutes.

Add chili flakes and white wine, reduce by half.

Add in roasted garlic puree and mix well with a spoon to thicken sauce.

Add chicken stock and simmer until it is reduced by half.

Add half the grated cheese and then the blanched pasta.

Cook for 2 minutes to coat the pasta well. 

Finish with 1 ounce of olive oil and remaining grated Parmesan.

Season with salt and pepper.

Spoon into two bowls.

Serves 2, 4-ounce servings.