Farfalle with Italian Sausage and Broccoli Rabe

Broccoli Rabe
(Photo courtesy of Ocean Mist Farms)

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, I 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 Cuisinart Stainless Steel 3-1/2 Quart Saute Pan, which was included in the cookware set I bought as a housewarming gift to myself. Dinner was ready before I knew it. 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!

Farfalle with Italian Sausage and Broccoli Rabe
  • 1/2 pound dried farfalle pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 2 links hot Italian sausage, casings removed
  • 1 medium-to-large bunch broccoli rabe (also called rapini), trimmed of stems with leaves cut in 1-inch pieces
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup freshly grated Parmesan cheese, plus more for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

  1. Cook the pasta according to the directions on the package. Meanwhile, assemble the rest of the ingredients.
  2. In a saute pan, heat the olive oil over medium heat. Add the sausage and garlic to the pan and cook until the sausage has started to brown, crumbling the sausage with the back of a wooden spoon. This should take about 5 minutes. Remove the sausage and garlic with a slotted spoon to a paper-towel-lined plate to drain any excess fat/oil.
  3. Add remaining olive oil to pan, and then add the broccoli rabe. Cook until the broccoli rabe has wilted, about 3 minutes.
  4. Turn the heat down to medium-low. Add the sausage and garlic back to the pan and toss ingredients together.
  5. By now, the pasta should be ready to drain. Reserve 1 cup of the pasta water before draining. Do not rinse the pasta.
  6. Add the drained pasta, grated Parmesan cheese, and red pepper flakes to the pan. Toss ingredients together. If the mixture is too dry, add some of the reserved pasta water until the pasta is moist, but not overly wet. If you like, you can add some more olive oil, as well.
  7. Season with kosher salt and freshly ground black pepper, to taste.
  8. Serve with extra grated Parmesan on top and enjoy!

Broccoli Rabe on Foodista

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!


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…
Hi Michelle! I found this blog in Foodista and followed it here. One of the things I love the most about visiting great blogs like yours is I get to not only see food I've never seen prepared before, but you get to read about how they taste. Love it..... & now I'm hungry .... again :) By the way a busy mom like me doesn’t have much time surfing online to look for great food blog like this, so I rely on Foodista Widget. So please keep adding that lovely widget to every blog you made so moms like me can view your post efficiently. Thanks!