Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.
Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Mangia Maria
Save Recipe Print
Total:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
55 min
Prep:
15 min
Inactive:
15 min
Cook:
25 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Watch how to make this recipe.

Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.

Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.

While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.

When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.

If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

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