I made it up. I use it to describe a dish that’s both simple and delicious, like this one.
Orecchiette with Sausage & Broccoli
1 recipe Fresh Orecchiette
¼ cup plus 2 tablespoons extra virgin olive oil
½ pound bulk Italian sausage, crumbled
4 to 6 cloves garlic, minced
Several pinches red chile flakes
¾ pound broccoli florets
¼ cup water
Freshly ground black pepper
Grated Parmegiano-Reggiano, for serving
Cook the orecchiette in a large pot of boiling, salted water for 10 to 12 minutes, or until al dente.
Meanwhile, heat a large, heavy sauté pan over medium-high heat until very hot but not smoking. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Add the sausage and cook for 4 to 5 minutes, tossing about 2 times, until nearly cooked through and crusty and brown in spots.*
Reduce the heat to medium-low, add the garlic and chile flakes, and stir for a minute or so until fragrant. Add the broccoli and water, cover, and cook for another 4 to 5 minutes, or until the broccoli is just tender. Season to taste with salt and pepper. Drain the orecchiette when it is al dente. Add the orecchiette and the remaining ¼ cup oil to the sauté pan and toss to coat. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.
Makes enough for 4 very hungry people. You can substitute 1 pound store-bought pasta for the Fresh Orecchiette, if you must.
*Searing the sausage in this manner adds tons of flavor to the finished dish. For everything you ever wanted to know about searing, plus dozens of fabulous searing recipes, look for my book Seared to Perfection in stores in the fall of 2010.