Sausage and Broccoli Rabe
Serves 4
What to Pair With
This is one of my families favorite recipes and is on the menu twice a month. It comes from the heel of Italy, the region of Apulia, and is a spicy, bold dish that is simple to make and packs a lot of flavor.
We start with orecchiette pasta (or ‘little ears’), owing to the cup-like shape made to hold onto sauces. Next, bitter broccoli rabe/rapini adds an intense earthy note. And finally, Italian sausage (spicy preferred) brings a meaty zing to the dish.
This simple dish is best made with quality ingredients as they will all shine individually. Add some Pecorino-Romano and little squeeze of lemon to bring it all together. Enjoy!
Ingredients
1 bunch broccoli rabe, ends trimmed
1 lb spicy Italian sausage (removed from casings)
2 garlic cloves, minced
Chili flakes
1/2 cup white wine or water
1 lb orecchiette pasta
1.5 cups grated Pecorino Romano cheese
Olive oil
Salt
Juice from 1/2 a lemon
Preparation
Prepare a pot of water each for the pasta and the broccoli, bringing to a boil
Prepare a large skillet to medium heat.
Blanch the broccoli for 2 minutes and remove. Set aside to cool.
Add the sausage to the pan and using a wooden spoon, break up into small pieces as it cooks.
Cook for approximately 5-8 minutes or until browned.
Add the garlic and chili flakes. Cook for 1 minute.
Add the wine or water and scrape up bottom of the pan.
Begin to cook the pasta, planning to remove 1-2 minutes before package cooking time.
Chop up the broccoli rabe and add to the pan.
Remove 1/2 cup of pasta water near the end of the pasta cooking time.
Add the water to the skillet with the sausage and broccoli. Cook for 2-3 minutes.
Drain the pasta and add it to the skillet. Stir to combine.
Stir in 1/2 of the cheese, 2 tbsp olive oil and 1 tsp salt.
Serve in large bowls with a squeeze of lemon and the remaining cheese.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!