Use hot turkey Italian sausage to add a little kick to this hearty, quick penne pasta meal. For a less bitter flavor than broccoli rabe, substitute Broccolini.
1 pound broccoli rabe (rapini), trimmed
8 ounces penne (tube-shaped pasta)
1 tablespoon extra-virgin olive oil
8 ounces turkey Italian sausage
6 garlic cloves, thinly sliced
How to Make It
Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.
My 11 year old son wanted to cook something for dinner tonight with Italian sausage & pasta & broccoli. Yes, that's really what he wanted... This was an easy recipe for him to follow & prep. He used bow tie pasta & added 1/2 cup chopped yellow onion & 1/2 cup each chopped yellow & red bell pepper. He also added a little crushed red pepper to finish it. It was great!
We use this type of CL recipe for ingredient proportion, not so much for the specific directions. Even so, made to recipe with whole grain penne & topped with shaved peccorino romano. Served with spinach-mushroom salad & garlic ciabbatta sticks. Simple, easy & economical.