Broccoli Rabe, Turkey Sausage and Parmesan Cheese Pasta
We make this recipe often, simply because it’s tasty, easy and quick! Broccoli Rabe, or Rapini, can simply be sauteed with chopped garlic, olive oil and red pepper flakes, or you can add it to pasta dishes or use it on sandwiches. In Philadelphia, if you ever get a chance to go to Tony Luke’s for sandwiches, their signature is the chicken cutlet broccoli rabe…and it’s delicious!
• 1 bunch Broccoli Rabe
• 1 box Orecchiette pasta
• 1 pound sweet Italian sausage
• 2 cloves of garlic, chopped
• Olive oil
• ½ cup Parmesan Cheese, grated
• ½ cup Bread crumbs
Trim off the tough ends of the Broccoli Rabe. Cut into 2” pieces and blanch in salted boiling water for a minute or two. Remove from the water, allow to cool and then squeeze out excess water. If you want, you can just scoop the Rabe out of the water you can use this water to cook the pasta. Remove sausage from casing and brown in large skillet. Add garlic and olive oil (if necessary) and sauté. Then add the blanched Broccoli Rabe. Meanwhile cook pasta. When pasta is al dente — strain it into a colander (reserving about ½ cup of the cooking liquid). Add pasta and cooking water to skillet and stir to combine. Stir in about 1 tbs of butter and ½ cup cheese. Garish with bread crumbs.