Recipe courtesy of Aveline
1 bunch broccoli rabe, ends trimmed, quartered crosswise
12 oz. orecchiette, farfalle or penne pasta
3 Tbsp olive oil
1 lb hot Italian sausage, casings removed (I use sweet)
2-3 cloves garlic, minced
¼ tsp. red pepper flakes
Herbs/Italian Seasoning, ground pepper to taste
- Bring a large pot of lightly salted water to a boil. Add broccoli rabe; cook 1 to 2 minutes until crisp-tender. Lift with a slotted spoon to a bowl.
- Add pasta to pot. Cook as package directs until tender to the bite (al dente). Reserve 1 cup cooking water, then drain.
- While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add sausage & cook, breaking up chunks, 8 minutes or until browned and cooked through. Add garlic and crushed herbs and pepper. Cook about 30 seconds until fragrant.
- Add broccoli rabe and pasta to skillet; toss to mix and coat. Add reserved cooking water, ¼ cup at a time, to moisten.
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