Strozzapreti Broccoli Rabe & Sausage Recipe

Boil water and salt

Bring a large pot (at least 5–6 qt) of water to a rolling boil. Add 1 tablespoon of the kosher salt to the water. Keep at a strong simmer so you can add the pasta and blanch the broccoli rabe when ready.

Blanch broccoli rabe

When the water is boiling, add the chopped broccoli rabe and blanch for 1½–2 minutes until bright green and just tender. Using a slotted spoon or tongs, transfer broccoli rabe to a bowl of ice water to stop cooking. Reserve the pot of water for the pasta; keep it simmering. After 1–2 minutes in ice bath, drain and squeeze excess water from the broccoli rabe and set aside.

Cook pasta

Add the strozzapreti to the reserved boiling water and cook until very al dente (1–2 minutes less than package directions), stirring occasionally to prevent sticking. Reserve 1 cup of pasta cooking water, then drain pasta well and set aside. (Keep pasta warm.)

In a large skillet or sauté pan over medium heat, add 2 tablespoons olive oil. Once shimmering, add the sausage (casings removed) and break up with a wooden spoon. Cook, stirring and breaking into small pieces, until nicely browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked sausage to a bowl, leaving behind about 1 tablespoon of fat in the pan. If the sausage is very lean, leave 2 tablespoons of oil instead of 1.

To the pan with the remaining fat, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Reduce heat to medium-low, add the sliced garlic and crushed red pepper flakes. Cook gently, stirring, until the garlic is fragrant and just starting to color, about 1–2 minutes — do not burn the garlic.

Add the blanched, drained broccoli rabe to the garlic and pepper in the skillet. Toss to combine and warm through for 1–2 minutes. Season with 1/4 teaspoon kosher salt and about 1/4 teaspoon freshly ground black pepper (you will finish seasoning after combining with pasta).

Return the browned sausage to the pan and stir to combine with the greens. If the pan looks dry, add 2–3 tablespoons of the reserved pasta water to create a bit of loose sauce.

Add the drained strozzapreti to the pan and toss vigorously to combine. Gradually add reserved pasta water, a few tablespoons at a time, tossing until the sauce coats the pasta and reaches a silky consistency (you may not need the full cup).

Remove from heat. Stir in the grated Pecorino Romano, lemon zest, lemon juice, and the remaining 1/4 teaspoon kosher salt. Toss thoroughly; if the sauce is too thick, add a splash of the reserved pasta water to loosen. Taste and adjust seasoning with remaining black pepper and more salt if needed.

Serve immediately, finishing each portion with an extra sprinkle of Pecorino if desired.