Ingredients

The following ingredients have 4 Servings
  • 2 Tbs. salt
  • 1 bunch broccoli rabe, about 1 1/2 lb., trimmed and roughly chopped
  • 1/4 cup olive oil
  • 3/4 lb. sweet Italian sausage, casings removed and meat crumbled
  • 4 large garlic cloves, minced
  • 1/2 tsp. ground fennel seed
  • Pinch of red pepper flakes
  • 1 lb. orecchiette, farfalle or other medium-size pasta

Instruction

  • <b>Make the sauce</b>
  • Bring a large pot of water to a boil over high heat. Add the salt and broccoli rabe to the boiling water. Cover and cook until nearly tender, 4 minutes. Using a skimmer or slotted spoon, transfer to a bowl and set aside. Return the water to a boil.
  • In a large fry pan over medium heat, warm the oil. Add the sausage and sauté, stirring occasionally, until browned, about 4 minutes. Drain off all but 4 Tbs. fat from the pan. Add the garlic, fennel seed and red pepper flakes and sauté until the garlic is fragrant, about 2 minutes. Add the broccoli rabe and stir to combine.
  • <b>Cook the pasta</b>
  • Meanwhile, add the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
  • Add the pasta to the sauce and stir to coat. Add as much of the reserved cooking water as needed to loosen the sauce and serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).