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Pasta with Broccoli Rabe and Sausage

Photo: Frances Janisch
Prep time 15 mins
Other time 10 mins
Yield

Makes 4 servings

Orecchiette pasta is an ideal partner for the weighty sausage and broccoli rabe in this recipe. For a milder flavor, use broccoli instead of broccoli rabe.

Ingredients

  • 1 pound orecchiette or some other short pasta
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed, or 1 pound ground beef
  • 2 cloves garlic, minced
  • 2 1/2 cups chicken broth
  • 1/8 teaspoon red pepper flakes
  • 1 head broccoli rabe, ends trimmed
  • 4 tablespoons unsalted butter
  • 1 1/2 cups finely grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calcium 423.04 mg
  • calories 848.74
  • caloriesfromfat 37 %
  • carbohydrate 85.91 g
  • cholesterol 90.52 mg
  • fat 34.89 g
  • fiber 4.29 g
  • iron 6.37 mg
  • protein 46.79 mg
  • satfat 16.84 g
  • sodium 1438.4 mg

How to Make It

  1. Cook the pasta according to the package directions. Meanwhile, in a large saucepan, over medium heat, heat the oil. Add the sausage and cook, crumbling it with a spoon, until browned, about 5 minutes. Add the garlic and cook for 1 minute more. Add the broth and red pepper and bring to a boil. Then add the broccoli rabe, cover, and cook until tender, about 3 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes. Add the drained pasta, season with the salt and black pepper, and toss to combine.

    Tip: Broccoli rabe, a leafy distant cousin of broccoli, has a bitter flavor and smaller florets. For a milder alternative, substitute broccoli. For a more peppery bite, try arugula, Swiss chard, or beet greens.