If broccoli rabe is a bit bitter for your family or if you have trouble finding it, chopped broccoli would be a delicious substitute. Serve with extra lemon for more zip.
2 quarts water
8 ounces uncooked multigrain penne pasta
1 pound broccoli rabe, trimmed and coarsely chopped
1 tablespoon olive oil
2 (3-ounce) smoked chicken sausages, each diagonally cut into 8 pieces
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 1/2 tablespoons fresh lemon juice
2 ounces pecorino Romano cheese, grated (about 1/2 cup)
Est. added sugars 1g
How to Make It
Bring 2 quarts water to a boil in a large saucepan. Add pasta; cook 7 minutes. Add broccoli rabe; cook 2 minutes. Drain pasta mixture, reserving 2/3 cup cooking liquid; keep pasta warm.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring occasionally. Add 2/3 cup reserved pasta water, pasta mixture, pepper, and salt to pan; bring to a boil. Cook 2 minutes or until slightly reduced. Stir in juice, and sprinkle with cheese.
I thought this was good but not great. It's a quick weeknight recipe and a good use of leftover cooked sausage. I think it was the smoked sausage that I didn't love. Next time I would try cooked hot Italian chicken sausage (I love spice but you could use any type of sausage). I don't like broccoli rabe so I used broccolini which I adore. The lemon is a great addition and adds some bright acidity.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!