Pasta with Sausage and Broccoli Rabe

Makes four servings

2 bunches broccoli rabe
1-lb Campanelle pasta
3 Tbsps olive oil
1-lb Italian sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan

Tip:  You may substitute orecchiette pasta.

Cut off and discard the tough ends of the broccoli rabe and cut the rest of it into two (2-) inch pieces. Place the broccoli in a colander and rinse. Drain well.

In a large pot of boiling salted water, cook the broccoli rabe until crisp tender, about one (1) minute. 

Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the olive oil in a heavy large skillet over Medium heat. Add the Italian sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about twelve (12) minutes. 

Next, add the minced garlic and crushed red pepper flakes, and sauté until fragrant, about two (2) minutes. 

Meanwhile, when the reserved cooking water is boiling, add the pasta and cook until al dente, stirring occasionally, about eight (8) minutes.

Strain the broccoli rabe; add it to the pan with the Italian sausage mixture and toss to coat with the juices. Add the pasta to the mixture in the skillet. 

Stir in the Parmesan and serve immediately.

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