The origin of orecchiette pasta traces back to the region of Puglia and has shown itself in history books around the XII and XIII centuries. ¬†Resembling the roofs of the¬†trulli, which are the traditional stone huts made for small proprietors and farm laborers, orecchiette is the staple pasta of Apulia. ¬†As you can see from the video below, these women have dedicated their lives to the pasta. ¬†They are artists. ¬†Sculpting since they were 6 years old, the women of Bari have perfected the craft of pasta because it is their life.
Flora Orecchiette Pugliese:
16 oz. bag of Flora Orecchiette Homestyle Pasta
1/2 cup of Flora Extra Virgin Olive Oil
2 large pinches of Red Pepper flakes
2 bunches of broccoli rapini
2 cloves of garlic coarsely chopped
10 oz. Sweet Italian Sausage casing off and crumbled
Coarse salt and freshly ground pepper
Place sausage in a large skillet over medium-high heat. Cook, stirring, until browned, 5 to 8 minutes. Using a slotted spoon, transfer sausage to a bowl; set sausage and skillet aside.
Bring 4 quarts water to a boil in a large pot. Add salt, return to a boil and add broccoli rabe. Cook 1 minute and drain, reserving some of the cooking liquid; set aside.
Bring a second large pot of water to a boil. Add salt, return to a boil and add Flora Orecchiette Homestyle Pasta. Cook until al dente, 5 to 8 minutes; drain.
Place reserved skillet over medium-high heat and add Flora Extra Virgin Olive Oil, broccoli rabe, garlic, and red pepper flakes. Cook, stirring, about 30 seconds. Return sausage to the skillet along with the Flora Orecchiette Homestyle Pasta. Stir to combine, adding reserved cooking liquid if pasta seems too dry; sprinkle with cheese and serve immediately.