Wicked easy meal to make. I doubled the recipe because, quite frankly, it was also wicked easy to do that. Didn't really know that broccoli rabe and broccoli crowns were the same thing, so I specifically went looking for that. Found it at Whole Paycheck, but probably could have found them at a normal grocery store had I looked around a bit. I used 2 sweet sausages and 1 hot, which seemed to make the meal. Only 4 stars because there was something missing, but I don't know what it was. Might try to make it with a wee bit of kale, some lemon zest and some lemon juice to boot next time just to mix up the flavors a bit.
Bow Ties with Sausage and Broccoli Rabe
Photo: Antonis Achilleos; Styling: Gerri Williams
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Amount per serving
- Calories: 661
- Fat: 33g
- Saturated fat: 12g
- Protein: 28g
- Carbohydrate: 62g
- Fiber: 5g
- Cholesterol: 69mg
- Sodium: 963mg
- Salt and pepper
- 1 pound bow-tie pasta
- 1 bunch broccoli rabe (about 1 lb.), tough stalks discarded, roughly chopped
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or hot), casings removed
- 4 cloves garlic, minced
- 3/4 cup grated Parmesan
- 1. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Add broccoli rabe for the last 2 minutes of cooking time.
- 2. While pasta is cooking, warm olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up into small pieces with a wooden spoon, until brown and cooked through, 8 to 10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
- 3. Reserve 1 cup cooking liquid; drain pasta and broccoli rabe, add to skillet with 1/2 cup reserved water and toss well. Sprinkle Parmesan on top and toss to combine, adding more liquid if necessary to moisten. Season with salt and pepper. Serve, passing additional Parmesan, if desired.
Also featured in: All You, November 2012
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