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Pasta With Sausage and Broccoli Rabe
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Cuisine: Pasta
5:30 Challenge / 5 ingredients / 30 minutes
Susan Clark of Lexington, S.C., (formerly of Atlanta) sent in this unusual combination of flavors for a hearty pasta dish. She writes, "I was a produce buyer at one time, so am interested in all sorts of specialty produce. I adapted this from a recipe I found on a bag of imported orecchiette [ear-shaped pasta]."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1 pound orecchiette or bow-tie pasta
1 pound hot or mild Italian sausage, casing removed
3 cloves garlic, minced
1 bunch broccoli rabe, washed, thick stems removed and roughly chopped
1/3 cup freshly grated Parmesan cheese
Instructions:
Prepare pasta according to package directions; reserve 1 cup cooking water.
Meanwhile, in a large, well-oiled skillet over medium heat, crumble sausage and brown until cooked through. Add garlic and saute just until softened. Add broccoli rabe, stirring to coat with oil. Cover and cook for 5 minutes. Stir in cooked pasta and reserved cooking water. Remove from heat. Sprinkle with grated Parmesan cheese, cover and let stand 5 minutes. Serve with freshly ground black pepper and additional Parmesan cheese.
Meanwhile, in a large, well-oiled skillet over medium heat, crumble sausage and brown until cooked through. Add garlic and saute just until softened. Add broccoli rabe, stirring to coat with oil. Cover and cook for 5 minutes. Stir in cooked pasta and reserved cooking water. Remove from heat. Sprinkle with grated Parmesan cheese, cover and let stand 5 minutes. Serve with freshly ground black pepper and additional Parmesan cheese.
Notes:
For those unfamiliar with rabe, (pronounced "rob" and also referred to as rapini) it is a leafy, slightly bitter green vegetable, popular in Italy. Its flower looks similar to broccoli florets, and its leafy greens are also used in cooking. Broccoli rabe is available at Publix and other markets. If you're not fond of assertively flavored greens, you can substitute spinach. The recipe as pictured above also includes some broccoli florets.
I recommend olive oil for coating the pan for added flavor. Most sausage these days seems fairly lean, but if yours is excessively greasy, wipe out excess oil before adding the garlic. Leave some residual oil for flavor and for sauteing the vegetables. For those who like a richer sauce, drizzle with olive oil before serving.
I recommend olive oil for coating the pan for added flavor. Most sausage these days seems fairly lean, but if yours is excessively greasy, wipe out excess oil before adding the garlic. Leave some residual oil for flavor and for sauteing the vegetables. For those who like a richer sauce, drizzle with olive oil before serving.
Nutrition:
Per serving: 572 calories (percent of calories from fat, 42), 23 grams protein, 59 grams carbohydrates, 3 grams fiber, 26 grams fat (10 grams saturated), 61 milligrams cholesterol, 648 milligrams sodium.
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