Orecchiette With Sausage and Broccoli Rabe Sauce | The Gourmandise School

Ingredients

• 1 Tbsp olive oil
• ½ lb. fennel sausage
• 4 stems broccoli rabe (blanched in boiling water one minute, shocked in ice water, and roughly chopped)
• ½ lemon (juiced)
• ½ tsp red chili flakes
• ½ cup dry white wine
• ½ cup pasta water
• ¼ cup freshly grated Parmigiano cheese
• 1 lb. freshly made (see below or dried orecchiette, cooked al dente, removed from pasta water)
• Salt & Pepper (to taste)
• 1 cup semolina flour (you made need a little more for shaping later)
• 2 cups all-purpose flour
• 1 cup water
• 2 lbs. ground pork or diced pork shoulder (70/30)
• ½ tsp toasted and ground fennel seeds
• ½ tsp. toasted and ground coriander seeds
• 1 Tbsp + 1 tsp kosher salt
• 5 cloves garlic
• ½ tsp chili flakes
• 1 Tbsp red wine vinegar