Farfalle with Italian Sausage and Broccoli Rabe

Broccoli Rabe Close-Up | Photo by Christina Rumpf via Unsplash

This post originally appeared on Taste As You Go in August 2008. It has been updated in December 2021 to include a new lead photo and recipe card. Photos are still to come.

As I was placing my Fresh Direct order last night, I wondered how I could use the two links of Italian sausage I had in the freezer. Then I remembered my last excursion to Foodcellar and the disappointment I felt when I discovered they were out of broccoli rabe. Suddenly, it all became clear -- I knew exactly what I wanted to make! 

With a click of the mouse, I added a bunch of broccoli rabe to my order.

One of the best parts about this dish was how easily it came together. In the time it took for the pasta to cook, I assembled the remaining ingredients in my saute pan, which was included in the cookware set I bought as a housewarming gift to myself.

Before I knew it, dinner was ready! 

After a long day at work and an indescribably exasperating telephone experience with Time Warner Cable, I actually enjoyed preparing this meal. 

I'm looking forward to savoring the leftovers!

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test it comm said…
This pasta sounds simple and tasty!
Kevin - Definitely both! And the recipe easily lends itself to different palates, so if you're not into pork sausage, you can easily substitute chicken sausage or turkey sausage (or whatever) without compromising the flavor. Though, I've found that broccoli rabe really pairs well with a spicier sausage.
maus said…
Broccoli rabe really pairs well with a spicier sausage. I have tried them together. Nice combination. Thanks for sharing this recipe.
Maus - I love the combination of spicy sausage and broccoli rabe. And adding red pepper flakes kicks up the spice level a bit, too.

Thanks for reading and for leaving a comment! Happy New Year!
Christine said…
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