Pasta with Broccoli Rabe and Sausage

Broccoli Rabe is a wonderful veggie that doesn't get enough attention. It can be a little hard to find (i.e., try central market) and sometimes goes by the name "Rapini" (NOT Broccolini, which is sweet). It's a green, similar to mustard greens and collared greens and can be a little bitter, especially if underdone. It has no resemblance to broccoli, except for the little florets, and doesn't taste anything like it. However, I think it has an overall sophisticated flavor that pairs very nicely with other foods that have a heavy presence. Simple sauteed Broccoli Rabe is a classic Italian side dish that's starting to catch on over here (if you saute, make sure to cook until very tender, otherwise it will be bitter! It helps to slit the bottom of thick stems, too). In this quick and easy recipe, the flavor of the sauteed veggie is combined with pasta and Italian sausage.

Pasta with Broccoli Rabe and Sausage
Servings: about 4 large
Time: 20-30 minutes

- 8oz (half standard box) of linguine or other medium-thick spaghetti
- 4-6 cloves of garlic, finely chopped
- dash of crushed red pepper (optional)
- olive oil
- 1 large bunch of Broccoli Rabe (Rapini)
- 3 links of mild Italian sausage
- parmesan cheese

Fully cook the sausage in a skillet over medium heat (if you want to minimize time, do this when you start the water and use a separate skillet for the garlic/oil; if you want less dishes, cook the sausage before starting the water and use the same pan later). Bring about 3-4 quarts of water to boil (about three quarters of a large 4-5 quart pot). While waiting, chop the garlic and wash the broccoli rabe. When the water boils, turn the heat down to medium and add the pasta, stirring for the first minute or two to prevent sticking. The pasta will take about 10-12 minutes to become tender, but firm. During the final three minutes of cooking, add all of the broccoli rabe to the pasta and stir. In a skillet or frying pan heat the oil over medium and then saute the garlic and crushed red pepper for a few minutes. If you started the oil and garlic immediately after adding the broccoli rabe to the pasta, let the spices keep going while you drain the pasta/veggie. The garlic can get golden and crisp, but don't let it turn brown. Make sure you use a large colander to drain the pasta and broccoli rabe because it takes up a large volume and is pretty heavy. Return the pasta and veggies to the large pot, pour over the garlic and oil, and stir. Cut the sausage lengthwise and then cut into small slices. Mix the sausage into the pasta and broccoli rabe. Sprinkle with a little parmesan and enjoy!


If you're fortunate to have yummy exotic sausage flavors at hand, try a chicken variety. Central Market makes an excellent Chicken-Spinach-Feta (in photo) and a tasty Chicken-Garlic, both of which pair nicely with the Broccoli Rabe.