Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Orecchiette with Sausages, Broccoli Rabe and Sundried Tomato Pesto
Orecchiette with Sausages, Broccoli Rabe and Sundried Tomato Pesto
(Orecchiette con Salsiccia, Broccoli Rabe e Pesto di Pomodoro)

1 lb orecchiette pasta
1/2 cup butter
1 lb spicy Italian sausages, cooked and cut into rounds
1 bunch broccoli rabe, cleaned and cut into 2 inch pieces
Salt and pepper
Dash of red pepper flakes (optional)
Sundried tomato pesto
Choice of cheese to serve: freshly grated Parmigiano, Romano, or salted ricotta cheese

For the Pesto:
2 (oz) sundried tomatoes packed in oil
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
Salt and pepper
1/4 cup chopped fresh parsley

Prepare the Pesto:
Add all the ingredients into a food processor and pulse until smooth.
While the pasta is cooking, heat the butter in a large saucepan or skillet.
Add the sausages and heat thoroughly.
Cook the orecchiette in salted boiling water, adding the broccoli rabe to the pasta pot during the last 3 minutes of cooking.
Once the pasta is cooked 'al dente', drain the pasta and broccoli rabe, retaining a small cup of the pasta water. 
Add the drained pasta and broccoli rabe combination to the skillet with the pesto.
Mix well over high heat for a minute or two until piping hot. If the mixture seems at all dry, add a little of the pasta water to moisten.
Serve offering your choice of cheese.
Note: When cleaning the broccoli rabe, try peeling the stems and cutting them into small pieces to add to the rest. As long as they are not too dry or woody, they are very tasty and tender when peeled. Serves 4-6.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex