We have a guest blogger this week!  My sister-in-law Madalyn is sharing one of here great party dishes!
This easy recipe for Orecchiette Pasta and Chicken Italian Sausage was inspired by my good friend, Kathy.
Last summer, Kathy and I, and the husbands went to the Hollywood Bowl to see two amazing Spanish guitar players.  But first we enjoyed a wonderful dinner outside on the picnic benches.  It was a perfect night.  The wind was warm, the wine was crisp and chilled, the men were relaxed, and the food was a perfect combination of light and flavorful. 
Every time I make this I think of Kathy and Frank and that special night when everything just seemed to click.
There are many variations to make from this basic recipe.  Feel free to heat things up with spicy Italian sausage, or any other flavorful parmesan cheese, or a few dashes of red pepper flakes.
Recipe feeds a family of 6.
1 lb orecchiette pasta.
1 lb chicken Italian sausage (casings removed).
14.5 oz can diced tomatoes.
3/4 cup chopped onion.
2 packages chopped broccolini.
1 cup warm chicken broth.
1 cup reserved pasta water (just in case).
1 cup (or more!) shaved parmesan cheese.
red pepper flakes, if desired
Cook pasta according to package directions.
Remove casings from sausage and cook in a skillet, crumbling as you go. Add the chopped onions to saute while browning the sausage.  When done, drain on paper towels.
In small sauce pan heat chicken broth. 
When pasta is done, remove it with a slotted spoon and add the broccolini to the pasta water for 2-3 minutes. 
Before draining the broccolini, save 1 cup of pasta water.   
To assemble, put pasta, broccolini, sausage, onion, diced tomatoes (and juices), and warm chicken broth, in a large serving bowl, and toss. 
If it seems a little dry add some of the reserved pasta water.  Eye ball it. if you need more, add it. Don’t serve dry pasta!
Almost done…
Final step is to add in the Parmesan.  Toss and serve.
Good Eating and Table Talk, 





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