Broccoli Rabe and Sausage Pasta
Description
This easy pasta and sausage dish makes a great meal for your family. The spicy hot sausage, broccoli rabe and kalamata olives provide wonderful flavors that will be enjoyed by all. It's a comforting, satisfying complete meal.
Ingredients
2 T. extra virgin olive oil, plus more for drizzling
12 - 16 oz. Hot Italian pork, chicken or turkey sausage, casings removed
1/3 c. oil-packed, sun-dried tomatoes, finely chopped
1/2 c. pitted kalamata olives, drained, roughly chopped
5-6 large garlic cloves, finely chopped
1/4 t. dried red pepper flakes
1 large bunch (about 1 lb.) broccoli rabe (rapini), roughly chopped
12 oz. orecchiette or other textured short pasta
kosher salt
freshly ground black pepper
grated parmigiano-reggiano cheese, for serving
Directions
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Bring a large pot of well salted water to a boil.
Heat olive oil in a large skillet over medium-high heat; add sausage, breaking it into small pieces while adding it to the hot pan; brown sausage until mostly cooked through and evenly caramelized.
Add olives and sun-dried tomatoes to the skillet; sauté over medium heat for 1 - 2 minutes, stirring frequently. Add garlic and red pepper flakes; cook, stirring constantly, for about 30 seconds or until fragrant.
Add broccoli rabe to boiling water; blanch for 1 - 2 minutes, or until just wilted. Using a skimmer, fine-meshed sieve, or large slotted spoon, transfer broccoli rabe to skillet; stir mixture together until evenly combined. DO NOT discard the water! It will be used later to cook the pasta. Keep skillet over medium-low heat to gently cook, stirring occasionally; season to taste with salt and pepper.
Bring pot of blanching water back to a boil; cook pasta until al dente, reserving and setting aside about 1 cup of the pasta cooking water.
Drain pasta; add to skillet to finish cooking; gently toss pasta with sausage and broccoli rabe mixture; add some reserved pasta water to thin if desired, until evenly combined. Season with salt and pepper, to taste.
Serve pasta with grated parmigiano-reggiano cheese and a light drizzle of high-quality extra virgin olive oil, if desired.
4-5 servings.
Tip: This dish can be made vegetarian by omitting the sausage, if desired.