Pasta With Sausage Broccoli Rabe And White Beans Food

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE

Steps:

• Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
• Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
• Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
• Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

PASTA WITH SAUSAGE, BROCCOLI RABE AND WHITE BEANS

Steps:

• Bring a large pot of well-salted water to the boil.
• Cut off and discard the lower part of the broccoli rabe stems, leaving the broccoli about 8 inches long. Remove any large tough leaves. If the stems are very thick, you can peel the lower part with a vegetable peeler. Removing the peel takes out some of the bitterness. Cut the stems into roughly 2-inch lengths. Wash the broccoli and set it aside to dry in a salad spinner or colander.
• Remove the casings from the sausage and crumble it. In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Add the sausage meat and cook until the sausage is no longer pink, about 7 - 10 minutes. When the sausage is brown and just cooked through, remove it with a slotted spoon onto a plate and set aside.
• If there's fat in the pan, pour it out and add a couple of tablespoons of olive oil. Add the garlic, pepper flakes and beans and cook until the garlic is fragrant, about 2 to 3 minutes.
• Add the pasta to the boiling water, stir well and cook, stirring occasionally, until al dente, according to the package directions.
• In the skillet with the garlic, add the broccoli rabe and toss it until it begins to wilt. Cover the pan and steam the broccoli until wilted and bright green, about 4 minutes. Taste and season lightly with salt and pepper. (if the broccoli is getting too dry and starting to brown, add a few tablespoons of the pasta water).
• When the pasta is ready, drain it, but reserve about a cup of the cooking water. Add the pasta to the broccoli mixture and add back the sausage and about a 1/2 cup of grated cheese. Stir and toss well over low heat to combine, adjusting the consistency by adding some of the cooking water, a little at a time, as needed.
• Divide the pasta among bowls, top each portion with a sprinkle of cheese and a little drizzle of your best olive oil.

PASTA WITH SAUSAGE AND BROCCOLI RABE

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE

Steps:

• To blanch the broccoli rabe, fill a large bowl with ice water and set it aside. Bring a large pot of salted water to a boil. Cut away a couple of inches of the thicker tough stems of the broccoli rabe, leaving the tender stems, buds and leaves. Cut or pull the leaves off the stems and tear the leaves into large pieces. Boil broccoli rabe for 2-3 minutes until it's bright green and the stems are crisp-tender. IMPORTANT: Reserve one cup of the cooking water. Drain broccoli rabe in a colander and quickly plunge it into the ice water to stop the cooking process. When cool, drain and set aside.
• To make the pan sauce, heat olive oil in a large heavy skillet over medium high heat. Add garlic, red pepper flakes and sausages and sauté, stirring often, until the sausages are cooked through and browned in spots.
• Add the broccoli rabe to the skillet, along with the cup of broccoli rabe water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Turn heat to high and cook, stirring, until sauce is hot.
• Meanwhile, cook the orecchiette per package instructions, until al dente (cooked through but still firm to the bite.)
• Drain Orecchiette and return it to its cooking pot. Add 1/3 of the sausage-broccoli rabe sauce and toss over high heat. When combined and hot, remove from heat and mound onto a platter or into individual bowls. Top with remaining sauce and a generous sprinkle of Pecorino cheese.

BROCCOLI RABE, WHITE BEAN, AND FONTINA PASTA

Steps:

• Bring a large pot of water to a boil.
• Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes.
• Drain.
• Dry the pot.
• Whisk broth and flour in a small bowl until smooth.
• Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes.
• Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach).
• Cook, stirring, until the mixture is heated through, about 1 minute.
• Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with toasted bread crumbs, if desired.

SAUSAGE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
• Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
• Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.