Recipe courtesy of David Rocco
Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 676
- Total Fat
- 60
- Saturated Fat
- 15
- Carbohydrates
- 7
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 119
- Sodium
- 1307
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
Large bunch of rapini or broccoli rabe, cleaned and cut in half
Salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
Whole chilies
8 (3-ounce) pork sausage links
Directions
- Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
- In a saucepan, heat 4 tablespoons of extra-virgin olive oil. Add the garlic and chili peppers, and cook until the garlic is golden brown. Add the rapini to the saucepan, and saute for a few minutes. Season with salt to taste.
- In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil. Continue cooking until the sausages are golden brown and fully cooked.
- Add the cooked sausages to the rapini, and cook together for a few minutes. Transfer the mixture to a warm plate and serve hot.