Penne with Broccoli Rabe & Sausage

Broccoli rabe is one of the greatest pasta friends of all time. This recipe makes it sublime.

• 1 gallon cold water
• 2 tablespoons salt
• 1 pound Penne Pasta
• 2 tablespoons extra virgin olive oil.
• 2 pounds sweet Italian sausage
• 3 garlic cloves, sliced
• 1/2 teaspoon red chili pepper flakes (optional)
• 1/2 pound yellow onion, sliced thick
• 2 cups Red wine (Merlot or Sangiovese)
• 2 cups beef stock (no substitutions)
• 2 cups broccoli rabe, stems trimmed uncooked
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh thyme
• 2 tablespoons fresh Italian flat leaf parsley
• 1/2 cup fresh ricotta, sweet
• Salt and pepper to taste

METHOD

In a stockpot of at least two-gallon size, place salt and cold water and bring to the boil. Add pasta, stir briefly and cover. Stir and cook for 8 - 10 minutes or just until it is still slightly crispy inside or about two minutes before your desired texture is reached. DO NOT COOK ALL THE WAY. You will be finish cooking the pasta after the sauce is made.

Strain pasta and toss in a bowl with olive oil. Reserve for later use.

Place a large sauté pan or a short, shallow pot over medium heat. While pan/pot is heating, slice sausage to 1/2 inch think rings or if desired, remove casing and break up into thumbnail size pieces.

Making sure pan is not too hot, add and begin to brown sausage. Try to brown evenly all around while getting some of the fat to come out and into the pan. When browned evenly, remove sausage and place in a dish or bowl for later use.

In the same pot, using the same fat from the sausage, add the garlic and stir until you get the aroma (about one to two minutes). Add chili flakes and onion slices.

Stir onions until they caramelize; that is soft and golden brown. If they begin to stick or become very dark very quickly, lower the flame.

Turn heat back to medium and add wine. (optional) Simmer until wine has reduced to almost syrup.

Add beef stock and scrape bottom of pot with a wooden spoon. Turn down heat to a gentle simmer. Add browned sausages and simmer until about half the stock remains or until the stock has become shiny and viscous or thick and syrupy. If not serving immediately, you can reserve everything and finish later if desired.

If serving immediately, add broccoli rabe to sausage, onion and beef stock tossing gently. Cook over medium heat until broccoli rabe is just tender (about 10- 12 minutes). Adjust seasoning if necessary.

Add fresh herbs and toss in the pasta. Simmer an additional five minutes or until the pasta is warmed through. If it becomes too dry, add more stock or water 1/2 cup at a time.

Serve in a soup plate or large deep dish. Garnish the pasta with a tablespoon of fresh ricotta and some fresh chopped tomatoes (skin and seeds removed).

Serves: 8

Contributor: Alberto Tirrito

back to main pasta page

top of page