Cavatelli with Italian Sausage and Broccoli Rabe
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This recipe is one that is easily increased to desired servings. Also, it's a great way to sneak in those greens that the kids wouldn't ordinarily want to try!
FROM - Gourmet - December 1994
INGREDIENTS
1/2 pound dried cavatelli or other small shell-shaped pasta (about 2 cups)
1/2 pound sweet Italian sausage (about 3 links)
1 bunch broccoli rabe; tough and hollow stems discarded, washed well (about 3/4 pound)
1 garlic clove, minced
1-1/4 cup low-salt chicken broth
1/4 cup golden raisins
1 tablespoon unsalted butter
Freshly grated Parmesan cheeseIn a kettle of boiling salted water cook pasta until al dente.
While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
Serve pasta with Parmesan
Serves 2
NOTE - Rabe is slightly bitter...I blanch mine in boiling water for just a minute or so and plunge into ice cold water. It removes some of the bitterness that most people don't care for.