Tag Archives: Genelle Lamont’s Broccoli Rabe Pasta With Italian Sausage Dish

You Say Rappini, I Say Rappone!

What is broccoli rabe? Well, let’s define what it isn’t. Although it has broccoli’s name, broccoli raab is not related to broccoli.  Imagine that!  It is, however, closely related to turnips which is probably why the leaves look like turnip greens.  It is a global vegetable/herb and goes by many names such as rapine, rappi, rappone, fall and spring raab, turnip broccoli, taitcat, Italian or Chinese broccoli, Italian turnip, and turnip broccoli, and others.

This is a great source of vitamins A, C, and K, as well as potassium, calcium, and iron.   A terrific, easy dish to answer the question of ‘What’s For Supper Tonight?’

Genelle’s Broccoli Rabe Pasta with Italian Sausage

Ingredients:

  • 1-lb broccoli rabe (trimmed and separated)
  • 1-lb fettuccini or other pasta noodle
  • Less than ¼-cup water
  • 2-Tbsp olive oil
  • 2-Tbsp chopped herbs (oregano, basil, sage, rosemary, and/or Italian parsley)
  • 6 cloves garlic (chopped)
  • 4 to 5 Italian sausage links
  • 1 c. parmesan or other desired cheese

Method:

  1. Wash and trim ends of broccoli rabe.   Slice broccoli rabe into stems and flowers with leaves.
  2. Sautee broccoli rabe with olive oil and 2 cloves chopped garlic.  Set aside.
  3. Brown Italian sausage links in frying pan.  Add 4 chopped garlic cloves and allow links to cook with cloves and juices on medium for a few minutes.  Next add slightly less than ¼-cup water to pan.  This will prevent grease spatter and allow sausage to cook thoroughly without excessive burning.  Set aside.
  4. Boil water and cook 1-lb pasta al-dente.
  5. Drain water and add to pot broccoli rabe and sliced Italian sausage.  Add chopped herbs.  Mix over light heat.
  6. Top with shredded cheese such as parmesan or pecorino-romano.  Enjoy!

Cooking Time: About 2 hrs

Serves: 2 to 4 individuals

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