PASTA WITH BROCCOLI RABE AND SAUSAGE
Broccoli rabe, a leafy distant cousin of broccoli, has a bitter flavor and smaller florets.
If you prefer a milder flavor, substitute broccoli. For a more peppery bite, try arugula,
Swiss chard, or beet greens.
Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings
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1 pound dry rigatoni, penne, or ziti
1 tablespoon olive oil
1 pound chicken or pork sausage, casings removed
2 cloves garlic, thinly sliced
1 14.5-ounce can low-sodium chicken broth
1/8 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
4 tablespoons unsalted butter
1 1/2 cups (6 ounces) grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
|Cook the pasta according to the package directions. Meanwhile, heat the oil in a large saucepan over medium heat.
Add the sausage and cook, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Spoon off and
discard any excess fat. Add the garlic and cook for 1 minute. Add the broth and red pepper flakes and bring to a boil.
Add the broccoli rabe, cover, and cook until tender, about 3 minutes. Stir in the butter and Parmesan and cook,
uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, salt, and black pepper and toss
to combine. Set aside for a few minutes before serving to allow the pasta to absorb some of the flavorful liquid.
To serve, divide the pasta among individual bowls.
NUTRITION PER SERVING
CALORIES 849 (37% from fat); FAT 35g (sat 17g); PROTEIN 47g; CHOLESTEROL 91mg; SODIUM 1438mg; FIBER 4g; CARBOHYDRATE 86g