Sometimes somthing simple will be exactly what you're looking for. This is a great dish that I like to make during the summer... it's quick, easy, and simple. There's no real sauce, so your flavor is going to come from the few ingredients you're using. There's a great contrast between the sweet/spicy sausage and the bitterness of the greens.
In case you're wondering what broccoli rabe is, it's also known as rappini. If you're still wondering, it's like a cross between broccoli and chard. When you're cutting it the smell of raw broccoli will hit you, but the flavor is much more akin to chard or any other bitter green. If you're a little unsure of how this is all going to go together, I would recommend using a little less broccoli rabe than called for on your first attempt. This will obviously limit the potential bitterness of the dish.
As a final note, I would also like to point out that the pasta shape called for in this recipe is impossibly hard to find, and when you do it'll most likely cost you $6 to 10 a pound. Which is why I make this using a box of medium shells...
In case you're wondering what broccoli rabe is, it's also known as rappini. If you're still wondering, it's like a cross between broccoli and chard. When you're cutting it the smell of raw broccoli will hit you, but the flavor is much more akin to chard or any other bitter green. If you're a little unsure of how this is all going to go together, I would recommend using a little less broccoli rabe than called for on your first attempt. This will obviously limit the potential bitterness of the dish.
As a final note, I would also like to point out that the pasta shape called for in this recipe is impossibly hard to find, and when you do it'll most likely cost you $6 to 10 a pound. Which is why I make this using a box of medium shells...
Makes 4 Main Course Dishes
Salt
2 Bunches of Broccoli Rabe, Stalks trimmed and Quartered Crosswise
12 ounces Dried Orecchiete Pasta (or Medium Shells)
3 Tablespoons Olive Oil
1 pound Italian Pork Sausage
3 Garlic Cloves, Minced
Pinch of Dried Crushed Red Pepper Flakes
1/4 Cup Grated Parmesan Cheese
Black Pepper
Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crisp tender, about 1 minute. Strain the broccoli rabe, reserving all the cooking liquid. After setting the broccoli rabe aside, cook the orecchiete in the same pot of boiling water until al dente. Drain and reserve one cup of the cooking liquid.
Meanwhile, in a large, heavy skillet, heat the oil over medium heat. Add the sausage and cook, breaking up with a spoon, until the sausage has browned and juices form, about 8 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat. Add the pasta and enough of the reserved cooking liquid, about 1/4 cup at a time, to moisten. Stir in the parmesan and salt and pepper to taste into the pasta mixture.
Transfer to bowls and serve with additional parmesan as desired.
Adapted from Everyday Italian, by Giada de Laurentiis
Coming Soon: 2 Kid Friendly Meals
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