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The Hirshon Puglian Pasta With Greens, Sausage And Anchovy – Orrechiette Alla Barese

  • Total Time: 0 hours


Units Scale
  • 8 oz dried orrechiette pasta
  • 8 oz Italian sausage, preferably a variety flavored with fennel seed, use out of casing
  • 2 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 3/4 cup extra virgin olive oil
  • 4 ounces mixed wild rabes, or rapini/broccoli rabe
  • 2 ounces of turnip greens, or if unavailable, use broccoli rabe
  • Crushed red pepper flakes, to taste – preferably the lightly-smoked chili flakes from Daphnis & Chloe (this is a TFD change, use regular chili flakes for original)
  • 8 anchovy filets preserved in oil – TFD uses ONLY Ortiz brand!
  • 1/4 cup grated Pecorino Romano


  1. Bring a pot of salted water to a boil. Blanch the greens for 30 seconds, then remove and shock in an ice bath to preserve their color. Drain the greens thoroughly and squeeze out any water, chop finely and reserve.
  2. For the pasta, begin by heating a large sauté pan, add a tbsp of the oil and brown the sausage on medium heat, breaking it into small clumps with a wooden spoon. Remove the sausage from the pan, discard the fat and reserve the sausage. Do not clean the pan.
  3. In the pan the sausage was cooked, add the chopped garlic to the oil in a small skillet and cook over gentle heat just until the garlic bits are soft. Stir in the anchovy and use a fork to crush and mash them into the hot oil until they dissolve.
  4. Add the chili pepper and stir. Remove the skillet from the heat—but warm it again just to the sizzling point before pouring it over the pasta.
  5. Add the breadcrumbs and stir to coat with the mixture, cook on low-medium heat until the breadcrumbs are golden brown. Add the sausage back to the pan.
  6. Bring a pot of salted water to a rolling boil, then add the orrechiette. Stir the pasta vigorously during cooking since orrechiette is notorious for sticking together, which causes it to cook unevenly.
  7. When the pasta is cooked al dente, drain it completely, tossing in the colander to remove water, then add to the pan with the sausage and crumbs.
  8. Add the chopped rapini, mix and then serve immediately covered with grated romano cheese.
  9. If this pasta isn’t eaten right trapped steam will destroy the crunch, which is part of what makes it so interesting.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 877.37 kcal
  • Sugar: 2.23 g
  • Sodium: 866.08 mg
  • Fat: 62.82 g
  • Saturated Fat: 13.75 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 55.21 g
  • Fiber: 3.47 g
  • Protein: 23.28 g
  • Cholesterol: 58.47 mg