Pasta with sausage & broccoli rabe

rabe
This is one of my favorite comfort food dishes. Although you can substitute broccoli for the rabe, or even spinach, the broccoli rabe really offers the best flavor: its bitterness combined with the sausage is a winning combination. I buy the sausage and parmesan at my go-to local Italian cheese and meat shop: Di Palo’s.

Ingredients
1 pound dry rigatoni or penne
1 tablespoon olive oil
1 pound chicken or pork sausage, casings removed
2 cloves garlic, thinly sliced
1 14.5-ounce can low-sodium chicken broth
1/8 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
2 tablespoons unsalted butter
1 1/2 cups (6 ounces) grated Parmesan
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Make the dish
Cook the pasta according to the directions on box. Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, crumbling it with a spoon, until cooked, about 8 minutes. Discard any excess fat. Add the garlic and cook for 1 minute. Add the broth and red pepper flakes and bring to a boil. Add the broccoli rabe and cook until tender, about 3 minutes. Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly. In a large bowl combine pasta, salt, and black pepper and toss with sausage/broccoli rabe to combine. Set aside for a few minutes before serving to allow the pasta to absorb some of the flavorful liquid. Spoon into individual bowls.

For pasta and/or sausage and some of the best parmesan, head to:
Di Palo’s Fine Foods/200 Grand St/212-226-1033

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