Pasta With Broccoli Rabe and Sausage

Frances Janisch

Serves 6 Hands-On Time: 15m Total Time: 25m

Ingredients

1 pound orecchiette
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
2 cloves garlic, finely chopped
2 1/2 cups low-sodium chicken broth
1/8 teaspoon crushed red pepper
1 bunch broccoli rabe
4 tablespoons butter, cut into pieces
1 cup grated Parmesan (4 ounces)
Kosher salt and black pepper

Directions

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it's no longer pink, 5 to 6 minutes. Stir in the garlic and cook 1 minute.
Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes.
Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper.

By Sara Quessenberry, September 2005

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Quick Tip

Broccoli rabe, a leafy distant cousin of broccoli, has a bitter flavor and smaller florets. For a milder alternative, substitute broccoli. For a more peppery bite, try arugula, Swiss chard, or beet greens.