One of my absolute favorite dishes is orecchiette with brococli rabe and sausage. It’s texturally perfect, flavorfully interesting and, well, simply, quite delicious. Feeling not-so-sausagey last night, I thought I’d play around with this Italian classic. I chose caramelized onions to get a meaty feel sans the animal, thus this dish is perfect for a vegetarian. I added a beautiful aged pecorino, but it’d be just as tasty — and vegan! — without the dairy. You choose. The possibilities are endless. Also, I didn’t include exact amounts in this recipe, as it is important to use your eyes and your tongue to get it tasting exactly how you like it!
