Broccoli Rabe and Sausage Pasta

🧂 Ingredients

• 2 tablespoons extra virgin olive oil

  plus more for drizzling
• 12-16 ounces Hot Italian pork sausage

  casings removed
• ⅓ cup olive oil-packed sun-dried tomatoes

  finely chopped
• ½ cup pitted and drained kalamata olives

  roughly chopped
• 5-6 large garlic cloves

  finely chopped
• ¼ teaspoon dried red pepper flakes
• 1 large bunch broccoli rabe (about 1 lb)

  roughly chopped
• 12 ounces orecchiette or other textured short pasta
• kosher salt

  to taste
• freshly ground black pepper

  to taste
• grated parmigiano-reggiano cheese

  for serving

Instructions

• 1 Bring a large pot of salted water to a boil. Heat the olive oil in a large
  skillet over medium-high heat. Add the sausage, breaking it into small pieces as
  you add it to the hot pan. Brown the sausage until mostly cooked through and
  evenly caramelized.
• 2 Add the olives and sun-dried tomatoes to the skillet. Sauté over medium heat for
  1 to 2 minutes, stirring frequently. Add the chopped garlic and red pepper
  flakes and cook, stirring constantly, for about 30 seconds or until fragrant.
• 3 Add the chopped broccoli rabe to the boiling water, blanch for 1 to 2 minutes,
  or until just wilted. Using a skimmer, fine-meshed sieve, or large slotted
  spoon, transfer the blanched broccoli rabe to the skillet. Stir mixture together
  until evenly combined. Do not discard the water, you’ll be using it to cook the
  pasta! Keep the skillet over medium-low heat to continuing gently sauteeinkeep
  warm, stirring occasionally, and season to taste with salt and pepper.
• 4 Bring the pot of blanching water back to a boil. Cook the pasta until al dente,
  reserving a cup or so of the pasta cooking water.
• 5 Scoop and drain the pasta, and add it directly to the skillet to finish cooking.
  Gently toss pasta with the sausage and broccoli rabe mixture, adding reserved
  pasta water to thin if desired, until evenly combined. Season with salt and
  pepper to taste.
• 6 Serve pasta with grated parmigiano-reggiano cheese and a light drizzle of
  high-quality extra virgin olive oil (if desired).

Nutrition Info