Broccoli Rabe And Sausage With Pasta Recipe

Name: Connecticut Food and Beverage Trucks LLCs Broccoli Rabe And Sausage With Pasta Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz dried pasta (orecchiette, penne, or rigatoni); 1 cups reserved pasta cooking water; 1 cups freshly grated Parmesan or Pecorino Romano; 2 tbs extra-virgin olive oil (for finishing); 1 tbs fresh lemon juice; 1 tbs salt (for pasta water); 1 tsp black pepper; 1 lbs broccoli rabe (trimmed: tough bottoms removed, stems halved lengthwise); 4 cloves garlic cloves (thinly sliced); 1 tsp crushed red pepper flakes; 3 tbs olive oil (for sautéing); 1 tsp kosher salt; 1 lbs Italian sausage (mild or spicy), casings removed; 0.25 cups white wine (optional, to deglaze)

Inspired by Connecticut Food and Beverage Trucks LLC

Time35m

Serves4

Make Broccoli Rabe And Sausage With Pasta Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Finish

12 oz dried pasta (orecchiette, penne, or rigatoni)

1 cups reserved pasta cooking water

1 cups freshly grated Parmesan or Pecorino Romano

2 tbs extra-virgin olive oil (for finishing)

1 tbs fresh lemon juice

1 tbs salt (for pasta water)

1 tsp black pepper

Broccoli Rabe & Vegetables

1 lbs broccoli rabe (trimmed: tough bottoms removed, stems halved lengthwise)

4 cloves garlic cloves (thinly sliced)

1 tsp Crushed red pepper flakes

3 tbs olive oil (for sautéing)

1 tsp kosher salt

Sausage

1 lbs Italian sausage (mild or spicy), casings removed

1/4 cups white wine (optional, to deglaze)

Method

Pasta & Finish

Cook the pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz pasta and cook until al dente according to package directions (usually 8–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

When combining, add reserved pasta water a little at a time to the skillet to create a glossy sauce that coats the pasta. Finish by stirring in 1 cup grated Parmesan (reserve a little for serving), 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, and season with 1 teaspoon freshly ground black pepper. Adjust salt to taste.

Broccoli Rabe & Vegetables

Prepare broccoli rabe

Trim woody ends from 1 lb broccoli rabe and cut any thick stems in half lengthwise so pieces cook evenly. Rinse and pat dry.

Blanch (optional to reduce bitterness)

Bring a medium pot of salted water to a boil. Add broccoli rabe and blanch 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and squeeze out excess water. Reserve.

Sauté aromatics and broccoli rabe

In a large skillet over medium heat, warm 3 tablespoons olive oil. Add 4 sliced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned. Add blanched/drained broccoli rabe and 1 teaspoon kosher salt. Sauté 3–5 minutes until stems are tender and leaves are wilted. If broccoli rabe is not blanched, sauté a few minutes longer until tender-crisp.

Sausage

Brown the sausage

In a separate large skillet over medium-high heat, add the 1 lb removed-casing Italian sausage. Break up with a spatula and brown 6–8 minutes until cooked through and edges are caramelized. Drain excess fat if there is a lot, leaving roughly 1 tablespoon in the pan for flavor.

Deglaze and combine

If using, add 1/4 cup white wine to the sausage pan to deglaze, scraping up browned bits; cook 1–2 minutes until mostly evaporated. Transfer the browned sausage to the broccoli rabe skillet (or combine both in the larger skillet) and toss to incorporate.