 |
|
| 1 |
pound
broccoli rabe, trimmed of damaged leaves |
| 1 |
pound
orecchiette or other pasta noodle |
| 2 |
tablespoons
water |
| 4-5 |
cloves
garlic, thinly sliced |
| 1/2 |
pound
Italian sausage, cut into quarter-inch slices |
| |
Salt
|
| 1 |
cup
coarse, seasoned bread crumbs, toasted, optional garnish |
| |
Pecorino
Romano or Parmesan, optional garnish |
| • |
Cut
the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large
pot of rapidly boiling water, blanch the broccoli rabe until tender and
cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve
1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water
until it has cooled off. Spread it out on a towel to finish draining.
|
| • |
Meanwhile,
cook the pasta in a large pot of boiling water according to package directions
until al dente.
|
| • |
While
the pasta is cooking, place 2 tablespoons of water into a cold skillet with
garlic and sausage and then turn heat to medium-low.
|
| • |
Cook,
stirring occasionally, until garlic is golden and sausage is cooked through,
about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
|
| • |
When
the pasta is cooked, drain it and place back in pot you cooked it in and
season with salt. Pour sausage sauce over pasta and stir in cooked broccoli
rabe. Taste and adjust seasonings. Serve immediately.
|
| • |
If
the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly
grated pecorino Romano or parmesan cheese.
|