The flavor components in Broccoli Rabe and Sausage Pasta are quite fiery, but the resulting dish is beautifully balanced. Hearty pasta tempers are a mix of salty pork sausage, pleasantly bitter broccoli rabe (rapini), spicy red pepper flakes, and nutty parmesan cheese.
I even use the term “pleasantly bitter” — but when people write broccoli rabe about it, it’s known for its bitterness. It’s true. Fortunately, the solution is simple: boil it for a minute in water.
Ingredients You Need to Make Broccoli Rabe and Sausage Pasta
Broccoli rabe (rapini): Look for bright, snappy bunches with perky greens and buds. Don’t buy aged or rotten ones.
Sausage: We use Italian sausage in this recipe. I usually use sweet Italian sausage and keep the heat in check with the red pepper flakes. For some heat, use hot Italian sausage. I used pork sausage, however you can use turkey sausage for a lighter option.
Fresh Garlic: Choose those with smooth, dry skins and plump bulbs. Stay away from inedible ones with dried cloves or that are already sprouting.
Red Pepper Flakes: Or crushed red pepper (which is the same thing).
Extra Virgin Olive Oil: Use a solid extra virgin olive oil with flavor. It does not need to be extra virgin olive oil because you are cooking it (but that is more often than not what I have on hand).
Pasta: Most of the short pasta shapes here will play along nicely. I chose strozzapreti, but you could use rotini, fusilli, and penne too.
Parmesan Cheese: Preferably Parmigiano-Reggiano or Grana Padano Pecorino cheese can also be used as an alternative if you wish
How to Make Broccoli Rabe and Sausage Pasta
Chop the broccoli rabe into large chunks and blanch for 60 seconds. Then put a colander and transfer detestome rapini and again douse back be gerund water. Stir in pasta and boil until al dente — 12-15 min; drain, reserving 1 cup cooking water.
Brown the sausage in oil (pull it apart with the back of a spoon) meanwhile. Step 2 Add garlic and red pepper flakes; cook 1 additional minute. Stir in the broccoli rabe and pasta; toss to coat, adding reserved pasta water as needed. Add salt and pepper to taste and top with parmesan cheese before serving.
Tips for Best Results
You are already boiling water for the pasta and it is simple and inexpensive to take advantage of that same water to blanch the broccoli rabe. This partially cooks the broccoli rabe and keeps a little bit of flavor from the dish from going down the drain (and seasons it as well if you salt your water).
In Italy, this is often made with orecchiette pasta (the Italian for little ears), but you can use any kind of pasta for this classic Italian Broccoli Rabe and Sausage Pasta. However, I have found that any short pasta is a great substitute. And even less often do they cling together as orecchiette are wont to be
Then, remember to set aside some pasta cooking water for the course of making your finished dish and any remaining leftovers. Another great thing about this dish is that you can store it in a container with just a splash of cooking water at the bottom, so when you go to reheat it, your pasta doesn’t stick to the bottom of the pan. (I also add a drizzle of olive oil and some salt and pepper.)
Make it special…
It has been some time since I made pasta, and my family had a craving for it, so I prepared this penne with sausage and broccoli rabe for dinner. Penne is a sturdy pasta and pairs nicely with broken-up sausages and tender greens.
And for years I was not a fan of broccoli rabe until of course my brother taught us how to make it — and I mean how to make it good without the bitterness!
Now, it was his method of Broccoli Rabe Steamed and Sauteed that got us hooked! I combined his recipe with sweet sausages for a pasta toss, and … Mmmmm — you will want to eat two bowls of it.
So what is broccoli rabe?
Broccoli rabe holds immense nutritional value, overflowing with iron and Vitamin C. During autumn and winter, when broccoli rabe peaks in fullness, its virtues shine through, imbuing the lucky eater with sustenance that satiates thoroughly.
What You’ll Do
Bring a pot of salted water to a roaring boil atop the stove. Carefully lower the pasta within, allowing it to cook slightly less than fully. After three minutes have passed, gently lower the broccoli rabe as well, letting its vibrant color strengthen. Once the pasta feels done and the broccoli rabe appears at its finest, together drain them.
Meanwhile, in a second sizable pot, heat olive oil over moderate flames. When shimmers develop across the surface, toss in sausage and garlic together, breaking the sausage apart with wooden grace. Allow them six minutes to sizzle through and bronze the garlic delicately.
To the sausage mixture, contribute the drained pasta and broccoli rabe. Season generously with pinches of salt, ground pepper, and red pepper flakes, plus a light coating of olive oil to bring the components together harmoniously. Remove from heat, and carry forth, accompanied by a bowl of Parmesan for sprinkling freely.
Conclusion
Penne with Sausage and Broccoli Rabe is a comforting, flavorful dish that brings a blend of savory, bitter, and spicy tastes together on the plate. With judicious techniques like blanching the bitter broccoli rabe briefly and selecting the sausage variety that suits your tastes, this meal can become a household favorite.
Whether rustling up a quick weeknight supper for the family or preparing a more intricate meal to impress dinner guests, Penne with Sausage and Broccoli Rabe delivers versatility and satisfaction with every bite taken. I encourage experimenting with added spices, different melting cheeses, or a splash of complementary wine in the pasta to craft variations tailored to your palate. This simple recipe is a blank canvas awaiting your creative touches in the kitchen to become a distinctive meal that nourishes body and soul.
FAQs
Where can I find broccoli rabe?
You can find broccoli rabe, also known as ‘rapini,’ readily available at most major grocery stores and local farmers markets throughout the region. The bitter green stands out amongst its peers with vibrant stalks and buds that demand your attention.
What can you substitute for broccoli rabe?
Those unable to source broccoli rabe locally need not despair, as capable substitutes do exist. Mustard greens, turnip greens, and curly kale each possess an assertive bitterness capable of shouldering the role.
Their textures and flavors vary slightly, so feel encouraged to experiment until discover your preferred stand-in. If the bitterness itself proves too astringent, broccolini offers a milder mediation of contrasting flavors.
What kind of sausage works best for this dish?
Popular sausage choices often stem from Italy, where seasoning melds seamlessly with rabe’s bitter bite. Mild or spicy varieties both pair pleasingly depending on your palate. Sausages lend richness and complexity to elevate the greens from side to star.
How can I reduce the bitterness of broccoli rabe?
A quick blanch calms the rabe’s edge, preserving verdant color and structure through the boiling and chilling process. Bitterness fades to a bold accent rather than assault. This simple preparatory step balances flavor for all palates.
Can I substitute other greens for broccoli rabe?
Other autumnal greens such as kale or spinach possess qualifications to shine when swapping for broccoli rabe. Each type brings nuanced texture and tastes, so feel encouraged to experiment until crowning your verdant victor. Creative cooks find liberation through substitution.
Is there a way to make this recipe vegetarian?
Meatless options expand this recipe’s versatility. Plant-based sausages or nutty mushrooms match rabe’s savor through complementary seasoning and pleasing texture. Adjustments keep the dish’s character intact regardless of personal preferences.