Sunday Dinner 10/28/ 2018| Pasta, Broccoli Rabe & Hot Italian Sausage

Do you have a soft spot for Sunday’s like us? It’s the one day a week we don’t like to have any plans, we will typically go to church, grocery shop and then have our family over in the afternoon for an early dinner.

Tonight I’m making it easy. A one pot dinner with one of my favorite veggies – Broccoli Rabe.

Rabe is my fav leafy green. It is also called Rapini or Broccoli Raab.  It has many spiked leaves that surround clusters of green buds that resemble small heads of broccoli. Small, edible yellow flowers may be blooming among the buds – if they do that’s a sign that it’s passed its prime. The flavor of rapini has been described as nutty or bitter.  Rabe is a source of vitamins A, C, and K, as well as potassium, calcium, and iron.  It’s amazing alone sautéed with garlic and hot pepper flakes…on pizza, with pasta, and one of my aunts even serves it cold with a little red wine vinegar.

Here’s how we are serving it tonight… enjoy!

https://abc.go.com/shows/the-chew/recipes/sausage-broccoli-rabe-pasta-mario-batali

1 pound Orrecchiette Pasta (fresh or dried)

1/3-1/2 cup Chicken Stock or pasta water

1/2 Cup of Heavy Cream

3 tablespoons Extra Virgin Olive

Oil (plus more for garnish)

1 1/2 pounds Hot Italian Sausage (casing removed)

1 bunch Broccoli Rabe (rinsed and chopped)

1 teaspoon Red Chili Flakes (optional)

1 cup Pecorino (freshly grated)

Salt and Pepper (to taste)

Bring a large pot of salted water to a boil. Cook pasta about 3 to 4 minutes or 1 minute short of the package instructions and drain, reserving pasta water.

Heat a large dutch oven or sauce pan with 3 tablespoons of extra virgin olive oil. Add the sausage and cook, breaking up with a wooden spoon or potato masher, until browned, about 8 minutes.

Add the broccoli rabe to the pan, season with salt and pepper and toss to coat in the pan drippings. Saute for 2 to 3 minutes, just until tender. Deglaze with a cup of reserved pasta water or chicken stock, scraping up brown bits from the bottom of the pan.

Add the pasta and toss to coat. Cook for 1 minute and remove from the heat.

Add the freshly grated Pecorino and a drizzle of olive oil. Add cream and simmer for a few minutes –  Toss to coat until creamy. Serve with extra Pecorino and red chili flakes.

👌🏻 enjoy dinner!

With lots of Sunday night love from our family to yours!

Jen

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