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Pasta with Broccoli Rabe and Sausage

Photo: Travis Rathbone

Prep time 15 mins
Cook time 25 mins

Serves: 6


  • 2 tablespoons extra-virgin olive oil
  • 12 ounces hot or sweet Italian turkey or chicken sausage, casings removed
  • 1 small onion, finely chopped (about 1 cup)
  • 1 tablespoon minced fresh rosemary
  • 1 1/2 teaspoons salt
  • 1 1 1/4-lb. bunch broccoli rabe, trimmed, leaves and stems chopped
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounces Kamut spiral pasta or orecchiette
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup finely grated Grana Padano or Parmesan

Nutrition Information

  • calories 410
  • fat 13 g
  • satfat 3 g
  • protein 27 g
  • carbohydrate 48 g
  • fiber 7 g
  • cholesterol 48 mg
  • iron 4 mg
  • sodium 764 mg
  • calcium 159 mg

How to Make It

  1. Bring a large pot of water to a boil. In a large nonstick skillet, warm oil over medium-high heat. Cook sausage, stirring and breaking up lumps, until golden brown, about 3 minutes. Add onion, rosemary and 1/2 tsp. salt. Reduce heat to medium and cook, stirring, until tender, about 3 minutes. Stir in broccoli rabe, garlic and red pepper flakes and sauté until broccoli rabe is tender, 5 to 8 minutes, adding broccoli rabe by handfuls if skillet is too full. Remove skillet from heat.

  2. Add 1 tsp. salt and pasta to boiling water. Stir and cook until pasta is al dente, about 10 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta.

  3. Add broth, 1/4 cup cheese, pasta and cooking water to skillet. Cook over medium heat until liquid has reduced and coats pasta, about 3 minutes. Divide pasta among bowls, sprinkle with remaining 1/4 cup cheese and additional red pepper flakes, if desired, and serve.