Thinking about no-fuss get togethers...
…and orecchiette with creamy tomatoes, sausage, and broccoli rabe
A couple of weeks ago, when we had our first early days of spring, I cleaned off the patio furniture, and in that extra hour of daylight savings sunshine, I sat there with my legs propped up on the next chair, a glass of wine in hand, and a little bowl of pretzels to nibble on. It was just what my cooped-up-all-winter soul needed, and I thought to myself, “I should invite a friend over to sit here and enjoy this with me”.
And then I kept thinking.
Wouldn’t it be fun to have an open invitation for a happy hour on the patio? You know, nothing fancy, just a Thursday (or whenever). I have wine and sparkling water and something to munch (and as Ina Garten says - store bought is fine) and whoever wants just meanders over after work for a drink and a snack and a laugh.
Could I do it? Could I keep it as simple as that? I think I’d like to try. Food and drink, a shared meal, it brings people together and lifts spirits, and maybe we all need more of that.
My dad lives on a dead end/circle type street, and on these longer spring and summer days, they all come out to sit together one evening a week - BYOB and maybe a snack to share. A plate of cheese and crackers, a bucket of Wendy’s nuggets, a frozen pizza cut into small squares - these are all actual items that have made appearances. Not fancy, just fellowship. I call them his “street gang”. Yes, I want that!
I have a friend who for several years has had a group who comes over on Saturday nights. If you’re not busy, you go. She’ll throw something in the crockpot or on the grill, and everyone else brings a little side dish or snack or sweet treat. Paper plates, kids running around, you’re still wearing the clothes you worked all day in the yard in. Anything goes, because these are your people. I’ll take some of that, too.
Apparently, I’m not the only one thinking this way - a recent Bon Appétit article discusses the art of the casual weekend dinner party - the kind with dear friends and no fuss - but takes it one step further to say you can see this as an opportunity to cook a little extra and reap the rewards of prepared food in your fridge (aka the leftovers) during the next week. I’m on board with this idea!
I’m not talking about arranged flowers and wine pairings here. This is a relaxed, informal affair, a few friends coming over for food, the kind of people who have seen me in soft clothes. The idea of sharing a meal with my nearest and dearest is all the motivation I need to spend more time cooking a bit more food on a weekend afternoon than I might normally—and does stir the spirits a bit more than “meal prep” does, non?
I really do love the idea of a come-as-you-are dinner (or happy hour), where we just gather around the table, pulling up chairs as needed, with a family style spread to dish out. No candles, or centerpieces, or three-course meal with a printed menu card, just us - a gathering of friends and good food.
This week’s recipe fits right in with that idea. The Orecchiette with Creamy Tomatoes, Sausage, and Broccoli Rabe below is one where I would just take the pan straight to the table and let everyone help themselves. And then help themselves again. All it really needs is a good loaf of crusty bread and butter that we can swipe around the bowl.
The shape of the little orecchiette pastas hold on to the bits of sausage and creamy tomato sauce, and the bitter (in a lovely way) broccoli rabe cuts through the richness. Extra fennel seeds give a hint of sweet and licorice flavors bringing a nice little surprise. And, at our house, the flurry of extra parmesan over the top is mandatory. Don’t you want to come over and dig into that?!
So, I’ll probably be thinking about ways to incorporate more casual, no-fuss get-togethers into our routine for a while, because once I get an idea in my head, I want to run with it. And this idea seems like it’s going to stick. Let’s just hang and eat food.
MONDAY - Chicken Drumsticks, Cheesy Potato Gratin, Succotash
Drumsticks in a quick lemon-garlic marinade will later roast in the oven. At the same time, these Cheddar Scalloped Potatoes from America’s Test Kitchen start on the stove top, then move to the oven for a quick melting and browning of the top cheese layer. Succotash with frozen limas and corn makes an easy veg.
TUESDAY - Ground Beef Lo Mein, Dumplings, Broccoli
Browned ground beef, a bag of cole slaw veggies, and an easy sauce comes together with lo mein noodles for a fast dinner. I have a partial bag of frozen dumplings, so I’ll do those also. Broccoli because sometimes a girl just wants more vegetables. (Her kid might not.)
WEDNESDAY - Pot Roast, Polenta, Some kind of salad
The grocery had beef chuck roasts on sale, so we’ll make my Simple Beef Roast. A creamy polenta can catch the gravy! I’ll probably want a crunchy, vinegary salad to brighten it up - maybe something with cucumbers or fennel.
THURSDAY - Jambalaya
I know, I’m behind, Mardi Gras festivities have come and gone. But seeing all the foods made me want them! Chicken thighs and smoked sausage in a one pan jambalaya. I’ll keep it mild and just have extra hot sauce on the side.
FRIDAY - Friday Night Pick-Up!
SATURDAY - Dinner at Yaya’s (the in-laws)!
I’m thinking French Dip Sammies or Pot Roast Grilled Cheese with the leftovers from the roast. Or, if the weather is nice, Yaya’s famous teriyaki chicken on the grill with pineapple rings and slices of swiss cheese.
SUNDAY - Dinner at Dad’s!
We were just talking about needing to make his Reuben Casserole again. Layers of corned beef, sauerkraut, swiss cheese, rye bread, and thousand island dressing. I don’t know if this is the recipe he uses, but it’s similar.
LUNCHES for this week -
This week I’m planning on having everything to make hummus bowls with lots of veggies (to use the Costco size container of Hummus I got) and turkey sandwiches with chips, because for some reason that just sounds really good. Picnic food to eat lunch on the patio I guess.
EXTRAS for this week
I got out of the routine of making my sourdough (which is fine, sometimes we need a break!), so I might make a rustic loaf. But, I also saw this no-knead, soft sandwich bread that I kind of want to try. Also, I’m hungry as I’m writing this, so all bread and bread-related things sound good.
Orecchiette with Creamy Tomatoes, Sausage, and Broccoli Rabe
Makes about 6 servings
· 1 tablespoon Olive Oil
· 1 pound ground Italian Sausage (spice level of your choosing)
· 1 small-medium Onion, diced
· 3-4 cloves Garlic, minced
· ½ teaspoon kosher Salt (Morton or other store brand)
· ¼ teaspoon ground Black Pepper
· ½ teaspoon Italian Seasoning
· 1 teaspoon Fennel Seeds
· Pinch Red Pepper Flakes, optional
· ½ - ¾ one bunch Broccoli Rabe, cut into 2-inch pieces – about 4-6 loose cups (or use the whole bunch, it cooks down!)
· 2 tablespoons Flour
· 1 can (14-ounce) Petite Diced Tomatoes, do not drain
· 1 cup Chicken Broth
· ½ cup Heavy Cream
· 1 cup freshly grated Parmesan Cheese
· 1 pound Orecchiette Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions for “al dente”. Drain and set aside.
While the water is coming to a boil and the pasta is cooking, in a large, deep sided skillet, heat the olive oil over medium high heat. Add the sausage and cook (breaking it up with your spatula) until almost no pink remains. Add in the onion and continue to cook until the onion is cooked through and the sausage is browning in some places.
Stir in the garlic, salt, pepper, Italian seasoning, fennel seeds, red pepper flakes, and broccoli rabe. Combine well and continue cooking, stirring frequently, until broccoli rabe turns bright green and begins to wilt, 4-5 minutes.
Sprinkle in the flour, stir to combine, and cook for another minute. Then add the tomatoes and their liquid, stirring until mixture thickens. Next stir in broth and cream. Bring to a simmer and cook for 5-7 minutes until starting to thicken, reducing heat as necessary to prevent burning and/or sticking.
Stir in the parmesan cheese and the cooked and drained pasta. Remove the pan from the heat and let it rest, uncovered, for about 5 minutes so the pasta can meld with the sauce.
Serve with extra parmesan cheese, if desired.
NOTE – Baby spinach can be substituted for the broccoli rabe. Stir in several handfuls, but wait and add it when you add the broth and cream.
That’s all for now, thanks for reading! See you back here next week!
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