Pici With Sausage Ragu And Broccoli Rabe Puree Recipes

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PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 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

Steps:

  • 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.

SPICY SAUSAGE BROCCOLI RABE PARMESAN



Spicy Sausage Broccoli Rabe Parmesan image

Simple, quick, inexpensive, and a little spicy. Delicious!!!

Provided by DMarie

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 10

8 ounces whole wheat rotini pasta
3 bunches broccoli rabe, trimmed
4 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
1 tablespoon sausage drippings
2 garlic cloves, chopped
1 (14.5 ounce) can diced tomatoes
salt and ground black pepper to taste
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
1 teaspoon olive oil, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
  • Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
  • Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 55.5 g, Cholesterol 69.4 mg, Fat 24.8 g, Fiber 10.1 g, Protein 34.6 g, SaturatedFat 9.1 g, Sodium 1084 mg, Sugar 4.6 g

BROCCOLI RABE AND SAUSAGE PIZZA



Broccoli Rabe and Sausage Pizza image

Provided by Jacques Pepin

Categories     dinner, pizza and calzones, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 13

1 cup lukewarm water
2 tablespoons granulated yeast
1/4 teaspoon sugar
2 1/4 cups all-purpose white flour (about 12 ounces)
1/4 cup bulgur wheat
2 tablespoons virgin olive oil
1/2 teaspoons salt
2 hot Italian sausages (about 8 ounces total), cut into 1/2-inch slices
4 tablespoons olive oil
6 cloves garlic, peeled and sliced (2 tablespoons)
1/4 teaspoon red pepper flakes
1 pound broccoli rabe, washed, stem tips peeled if tough, and cut into 2-inch pieces (about 10 cups)
1/4 teaspoon salt

Steps:

  • To make the dough, place the water in the bowl of a food processor, add the yeast and sugar, mix lightly, and let proof for about 5 minutes, until bubbles begin to form on the surface. Add the flour, bulgur, all but 1 teaspoon of the olive oil, and the salt, and process for 15 to 20 seconds.
  • With the remaining teaspoon of oil, lightly grease the inside of large bowl. Remove the dough from the food processor, shape it into a ball and place it in the oiled bowl, turning it once to coat it with oil on all sides. Cover the bowl tightly with plastic wrap and let rise at room temperature for about 1 hour.
  • Meanwhile, prepare the pizza topping. Place the sausages and 2 tablespoons of the olive oil in a saucepan and saute for 4 to 5 minutes. Add the sliced garlic and pepper flakes, and stir for 10 to 15 seconds. Mix in the broccoli rabe, still wet from washing. Cover, and cook over medium heat for 8 to 10 minutes, until the broccoli rabe is wilted. Add the salt and let the mixture cool, uncovered (to prevent discoloration), until lukewarm.
  • When ready to cook the pizza, punch down the dough and spread it out by hand onto an aluminum cookie sheet to create a 12-by-14-inch rectangle, approximately 1/4-inch thick. Arrange the sausage and broccoli mixture on top, spreading it to within 3/4-to-1-inch of the edge of the dough. Sprinkle the remaining 2 tablespoons of olive oil evenly over the surface of the topping, and set it aside at room temperature for about 20 minutes to proof the dough.
  • Preheat oven to 400 degrees. Place pizza in oven for 18 to 20 minutes, until the crust is crisp and brown. Cut into wedges and serve.

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 27 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 6 grams, Sodium 548 milligrams, Sugar 1 gram

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