Sausage & Broccoli Rabe Recipe
Lumache | Fennel Sausage | Broccoli Rabe
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sausage & Aromatics
Broccoli Rabe & Vegetables
Finishing & Garnish
Method
Pasta
- 1
Boil water and cook lumache
Bring a large pot of water to a vigorous boil and add 1 tablespoon salt. Add 12 oz lumache and cook until just shy of al dente per package instructions (usually 8–10 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside. Do not rinse.
Sausage & Aromatics
- 2
Brown the sausage
While pasta cooks, heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil. Crumble 12 oz fennel sausage into the pan and cook, breaking up with a spoon, until nicely browned and cooked through, about 6–8 minutes. Transfer browned sausage to a bowl and leave rendered fat in the pan.
- 3
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet if needed. Add 1 finely chopped shallot and sauté 1–2 minutes until softened. Add 4 thinly sliced garlic cloves and 1 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, being careful not to brown the garlic.
Broccoli Rabe & Vegetables
- 4
Blanch or sauté the broccoli rabe
If broccoli rabe is very bitter or stems are thick: bring a small pot of salted water to a boil and blanch 1 lb broccoli rabe for 1 minute, then immediately transfer to an ice bath and drain; squeeze out excess water and roughly chop into 1–2 inch pieces. Alternatively, add the trimmed broccoli rabe directly to the skillet with aromatics, drizzle 1–2 tablespoons pasta water or water, cover, and steam for 3–5 minutes until stems are tender and leaves wilted. If blanched, add the chopped rabe to the skillet now and toss to combine.
- 5
Finish & Serve
- 6
Finish the sauce with pasta
Add the drained lumache to the skillet. Toss with the sausage and broccoli rabe, adding reserved pasta cooking water a little at a time (about 1/2 to 1 cup) to create a silky coating that clings in the lumache shells. Cook together 1–2 minutes so pasta finishes cooking and absorbs flavors. Season with 1/2 teaspoon sea salt and 1 teaspoon freshly ground black pepper, adjusting to taste.
- 7
Cheese and serve
Remove from heat and stir in about 3/4 cup grated Pecorino or Parmesan, reserving a little for serving. Plate portions, sprinkle remaining cheese on top and finish with an additional squeeze of lemon if desired. Serve immediately.