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Pasta Sausage

Pasta with sausage and broccoli rabe

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Pasta with sausage and broccoli rabe

GG Mora | May 21, 2002 02:34 PM

We're having an "indian winter" here in Vermont; while the mind says "eat for spring", the body says "eat for winter". This is what I threw together last night (accompanied by some red wine and the NPR 100). I'm gonna keep it in mind for real winter. Serves 3 - 4, or serves 2 with leftovers for hubby's lunch.

Squeeze 3 sweet italian sausage links out of their casings & sauté (over medium-low heat) with 4 slivered garlic cloves until the sausage is cooked through and slightly browned (use whatever cooking utensil to break up the sausage as you go along). Turn the heat up to high and throw in 3 cups roughly chopped broccoli rabe, 1/2 cup dry white wine, 1/2 teaspoon red pepper flakes and a splash of balsamic vinegar. Cook until the broccoli rabe is done and most of the liquid is evaporated. Toss with 3/4 pound pasta (I used farfalle), cooked, and 1 cup grated Parmesan cheese.

You could also just use hot Italian sausage and forego the red pepper flakes (or not, if you're a real masochist).

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