PASTA WITH BROCCOLI RABE AND SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
- Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
- Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
- Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.
BROCCOLINI SOFFRITI - MARIO BATALI
This is also great with asparagus. For a variation, add seasonings and grated parmesan to the bread crumbs and brown the topping under the broiler after the last step. Adapted from Mario Batali Holiday Food by Mario Batali.
Provided by LizzieBug
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim the broccolini into long stalks and bring a large pot water to a boil.
- Meanwhile, heat the olive oil in a large sauté pan over medium-low heat.
- Add the garlic and anchovies and cook 5 minutes, stirring often, until just golden brown and very fragrant.
- While the garlic and anchovies cook, plunge the trimmed broccolini into the boiling water and cook for 1 minute.
- Drain the broccolini well and add it to the pan with the garlic and anchovies.
- Cook the broccolini over low heat until tender, about 10 to 12 minutes.
- Remove from the heat and season with salt and pepper. (Go easy on the salt at first because anchovies are already salty.).
- Sprinkle with breadcrumbs and serve hot.
Nutrition Facts : Calories 103.8, Fat 7.6, SaturatedFat 1.1, Cholesterol 4.2, Sodium 236.1, Carbohydrate 6.3, Fiber 0.4, Sugar 0.5, Protein 2.6
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