Broccoli Rabe & Sausage Recipe

Prepare broccoli rabe

Trim tough ends of broccoli rabe (about 1/2–1 inch from stems). Rinse thoroughly and chop into 2-3 inch pieces. If stems are very thick, halve lengthwise so pieces cook evenly.

Parboil broccoli rabe

Bring a large pot of salted water to a boil. Add broccoli rabe and blanch 1 1/2–2 minutes until bright green and slightly tender. Using tongs or a slotted spoon, transfer to an ice bath or a bowl of cold water to stop cooking. Drain and squeeze out excess water; set aside.

Brown sausage

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add whole sausage links and brown 3–4 minutes per side until well colored. Reduce heat to medium-low, cover, and cook through another 6–8 minutes, turning occasionally (internal temperature 160°F/71°C). Transfer to a cutting board and slice into 1/2-inch pieces or crumble by removing casings.

Sauté garlic & red pepper

Wipe skillet if needed, then add remaining 1 tablespoon olive oil and heat over medium. Add sliced garlic and crushed red pepper flakes. Sauté 30–60 seconds until fragrant and garlic is just golden (do not burn).

Combine sausage & broccoli rabe

Add sliced or crumbled sausage back to the skillet and toss with garlic. Add the drained broccoli rabe, sprinkle with kosher salt and black pepper, and toss to combine. Sauté 2–3 minutes until everything is heated through and flavors meld. If mixture seems dry, add up to 1/2 cup reserved warm water (or pasta cooking water) to loosen and create a light sauce.

Finish with lemon and cheese: Remove skillet from heat. Squeeze juice of the lemon over the sausage and broccoli rabe, taste and adjust seasoning with more salt or pepper if needed. If using, sprinkle grated Parmesan and toss briefly.

Serve: Transfer to a serving platter and serve hot. This pairs well with crusty bread or tossed with 12–16 oz cooked pasta (reserve 1/2 cup pasta water to add while tossing).