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Sausage and Broccoli Rabe’ over Pasta: A Taste of Home

The scent of garlic toasting in olive oil, mingling with the savory aroma of browned sausage – it takes me right back to Sunday dinners at my grandmother’s. This Sausage and Broccoli Rabe’ over Pasta recipe is inspired by those cherished memories. She always had a pot of something delicious simmering on the stove, and this dish, with its slightly bitter greens and hearty sausage, was a family favorite. It’s comfort food at its finest, simple to make but bursting with flavor, and reminds me of warmth, love, and the importance of gathering around a table.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: None Specified

Ingredients

1 lb Sweet Italian sausage
½ lb broccoli rabe’ (rapini)
1 lb frozen pasta, such as cavetelli or orichetti
1-2 garlic cloves
3 tablespoons olive oil
3 tablespoons Locatelli cheese, grated
½ teaspoon red pepper flakes (optional)
Salt & pepper

Equipment Needed

2 Large pots
Large frying pan
Small saucepan

Instructions

Bring two large pots of salted water to a boil. Using salted water is crucial for properly seasoning both the pasta and the broccoli rabe’.
While the water is heating, remove the sausage from its casings (if you can’t find bulk Italian sausage). Heat a large frying pan over medium heat. Place the sausage in the pan, breaking it into bite-sized pieces as it cooks. This ensures even cooking and easier incorporation into the final dish.
Cook the sausage until nicely browned, then reserve. Set aside the cooked sausage. Don’t discard the rendered fat in the pan; it will add depth of flavor later.
Cut off the stems from the broccoli rabe’ and place the remaining leaves and florets in one of the pots of boiling water. The stems can be quite tough and bitter, so removing them improves the overall texture and taste of the dish.
Boil your pasta of choice in the other pot of boiling water, but reduce the cooking time from the package directions by 1-2 minutes. The pasta will continue to cook in the sauce later, so it’s important to undercook it slightly to prevent it from becoming mushy.
Thinly slice the garlic cloves and place them in a small saucepan with the olive oil and the red pepper flakes (if desired). Slicing the garlic thinly allows its flavor to infuse the oil without burning.
Cook the garlic until it’s lightly toasted, being careful not to burn it. Burnt garlic will impart a bitter taste to the entire dish.
When the broccoli rabe’ is tender, reserve about 1 cup of the cooking liquid. This starchy, flavorful liquid will help to create a cohesive sauce. Then, drain the broccoli rabe’.
Use the reserved cooking liquid from the broccoli rabe’ to deglaze the frying pan in which you cooked the sausage. Scrape up any browned bits from the bottom of the pan to add richness to the sauce.
Return the drained broccoli rabe’ to the pot, and add the cooked sausage and the cooked pasta.
Add the olive oil with garlic and the Locatelli cheese, and toss everything together thoroughly. Make sure the pasta, sausage, and broccoli rabe’ are evenly coated with the sauce.
Simmer all the ingredients together for about 1-2 minutes to allow the flavors to marry. This final step brings everything together and ensures that the pasta absorbs the sauce.
Serve immediately with extra cheese for sprinkling. A generous grating of Locatelli cheese elevates the dish.

Expert Tips & Tricks

For an even richer flavor, use sausage with fennel seeds. The anise-like notes complement the bitterness of the broccoli rabe’ beautifully.
If you find broccoli rabe’ too bitter, blanch it in boiling water for a minute or two before adding it to the pot. This helps to mellow its flavor.
Don’t overcook the garlic! Burnt garlic can ruin the dish. Keep a close eye on it and remove it from the heat as soon as it turns golden brown.
If the sauce seems too dry, add a little more of the reserved broccoli rabe’ cooking liquid until it reaches your desired consistency.
To make ahead, prepare the sausage and broccoli rabe’ ahead of time, then simply cook the pasta and combine everything just before serving.
For a vegetarian option, substitute the sausage with roasted chickpeas or white beans.

Serving & Storage Suggestions

Serve this Sausage and Broccoli Rabe’ over Pasta hot, straight from the pot. Garnish with a sprinkle of freshly grated Locatelli cheese and a drizzle of extra virgin olive oil. A side of crusty bread is perfect for soaking up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth if needed to prevent it from drying out. Reheating in the microwave is also an option, but the texture may be slightly softer.

This dish is best enjoyed fresh, but it can be frozen for longer storage. Thaw completely in the refrigerator before reheating as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	75mg	25%
Sodium	900mg	38%
Total Carbohydrate	60g	20%
Dietary Fiber	6g	24%
Sugars	4g	8%
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy: Add a pinch of extra red pepper flakes or a dash of hot sauce for a spicier kick.
Vegetarian: Substitute the sausage with cannellini beans or mushrooms.
Gluten-Free: Use gluten-free pasta.
Cheese: Pecorino Romano can be substituted for Locatelli cheese.
Greens: If you can’t find broccoli rabe’, try using kale or spinach.
Lemon: A squeeze of fresh lemon juice at the end adds a bright, zesty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried pasta instead of frozen?
A: Yes, dried pasta works perfectly well. Just be sure to cook it according to the package directions, reducing the cooking time by 1-2 minutes.

Q: What if I can’t find Locatelli cheese?
A: Pecorino Romano is a great substitute. It has a similar salty, sharp flavor.

Q: How do I know when the broccoli rabe’ is cooked enough?
A: The broccoli rabe’ is done when it’s tender but still has a slight bite to it. Avoid overcooking it, as it can become mushy.

Q: Can I use sweet sausage instead of Italian sausage?
A: Sweet sausage will work, but the Italian sausage adds a more complex and robust flavor to the dish.

Q: Is it necessary to reserve the broccoli rabe’ cooking liquid?
A: Yes, the starchy cooking liquid helps to create a cohesive sauce and adds flavor to the dish. Don’t skip this step!

Final Thoughts

This Sausage and Broccoli Rabe’ over Pasta is more than just a recipe; it’s a taste of tradition, a warm hug on a plate. Don’t be intimidated by the slightly bitter flavor of the broccoli rabe’; it’s what makes this dish so unique and delicious. I encourage you to try this recipe and make it your own. Feel free to adjust the ingredients to your liking, and don’t hesitate to share your creations and feedback. Serve it with a glass of robust red wine and enjoy the simple pleasures of good food and good company. Buon appetito!

Sausage and Broccoli Rabe’ over Pasta Recipe