Broccoli rabe and sausage pasta

 

INGREDIENTS

  

• 1 pound broccoli rabe (rapini)
• 12 ounces short pasta like strozzapreti, rotini, fusilli, or rigatoni
• 2 tablespoons olive oil
• 1 pound Italian sausage sweet or spicy
• 4 large garlic cloves finely chopped
• ¼ teaspoon crushed red pepper flakes or more
• kosher salt and freshly ground black pepper to taste
• 1 ounce grated parmesan cheese

INSTRUCTIONS

 

• Wash rapini (see recipe note); drain and coarsely chop.
• Heat a large pot of salted water to boil. Add rapini and cook 1 minute (working in batches if necessary); transfer rapini to colander to drain. Return water to boil.
• Add pasta to boiling water and cook according to package directions until al dente (tender, but firm to the bite). Drain pasta reserving 1 cup of the pasta water.
• Meanwhile, heat oil in a large skillet over medium heat. Add sausage and brown, breaking up with a spoon, 6 to 8 minutes. Add garlic and red pepper flakes; cook and stir until garlic is fragrant and golden, about 1 minute more. Add broccoli rabe and toss to coat. Add pasta and stir to combine, adding reserved cooking liquid a few tablespoons at a time as needed to moisten. Season to taste with salt and pepper. Divide among 4 pasta bowls; sprinkle with parmesan cheese and serve.

NOTES

1. To wash rapini, submerge in a large bowl of water. Swoosh it around to dislodge all dirt and debris. Lift out rapini and transfer to a colander to drain.

NUTRITION

Calories: 553kcalCarbohydrates: 46gProtein: 23gFat: 31gSaturated Fat: 10gCholesterol: 62mgSodium: 655mgPotassium: 480mgFiber: 4gSugar: 2gVitamin A: 2048IUVitamin C: 17mgCalcium: 163mgIron: 3mg

KEYWORD dinner party, easy

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