This is a recipe that was shown to me by a former neighbor,dr. Vito basile.(And this guy could cook!)
1 lb Italian sausage 1 lb broccoli rabe or rapini 1/3 c. Olive oil 6 garlic cloves smashed and chopped 1 lb Orecchiette pasta 1/4 c.Parmesan or Romano cheese grated 1/4 tsp red pepper flakes Salt and pepper
Start your water for the pasta.
Wash the broccoli rabe and trim off tough stems. You want the leaves left in big pieces. Large leaves can be torn into 3 or 4 inch pieces. Drop the rabe into a large pot of cold water. There should be enough water to cover the rabe when you push it down. Turn up the heat and bring the pot to a simmer. The minute it starts to simmer,(bubbles appear),remove from heat,save a couple cups of the cooking water,drain the rest,and chill the rabe in a bowl of ice water. Drain,pat dry, and set aside.(This retains the color).
Drop your pasta in the boiling pasta pot. While this cooks(directions for time on box),heat oil over medium high heat in a large saute pan along with 2 cloves of the garlic and the red pepper flakes. While this is heating, cut sausage into bite size pieces. When garlic starts to brown,remove from pan with a slotted spoon. Add the rest of the garlic and the sausage pieces to pan and cook til the pink color disappears. Add 1 cup of the rabe water and cook til sauce just starts to bubble. Add drained pasta and drained broccoli rabe to sausage mixture*. Gently toss with a little salt and pepper. If it appears too dry,add a little more reserved broccoli rabe water. Serve with cheese.
Enjoy!
*if your saute or fry pan is too small to hold everything,add the pasta back to the drained pasta pot,and add the sauce,(sausage,broccoli rabe and the cup of water) Over the top of the pasta. Gently toss,check for dryness,adjust with broccoli water if necessary,and serve.
1 lb Italian sausage 1 lb broccoli rabe or rapini 1/3 c. Olive oil 6 garlic cloves smashed and chopped 1 lb Orecchiette pasta 1/4 c.Parmesan or Romano cheese grated 1/4 tsp red pepper flakes Salt and pepper
Start your water for the pasta.
Wash the broccoli rabe and trim off tough stems. You want the leaves left in big pieces. Large leaves can be torn into 3 or 4 inch pieces. Drop the rabe into a large pot of cold water. There should be enough water to cover the rabe when you push it down. Turn up the heat and bring the pot to a simmer. The minute it starts to simmer,(bubbles appear),remove from heat,save a couple cups of the cooking water,drain the rest,and chill the rabe in a bowl of ice water. Drain,pat dry, and set aside.(This retains the color).
Drop your pasta in the boiling pasta pot. While this cooks(directions for time on box),heat oil over medium high heat in a large saute pan along with 2 cloves of the garlic and the red pepper flakes. While this is heating, cut sausage into bite size pieces. When garlic starts to brown,remove from pan with a slotted spoon. Add the rest of the garlic and the sausage pieces to pan and cook til the pink color disappears. Add 1 cup of the rabe water and cook til sauce just starts to bubble. Add drained pasta and drained broccoli rabe to sausage mixture*. Gently toss with a little salt and pepper. If it appears too dry,add a little more reserved broccoli rabe water. Serve with cheese.
Enjoy!
*if your saute or fry pan is too small to hold everything,add the pasta back to the drained pasta pot,and add the sauce,(sausage,broccoli rabe and the cup of water) Over the top of the pasta. Gently toss,check for dryness,adjust with broccoli water if necessary,and serve.
