PENNE WITH SAUSAGE AND BROCCOLI RABE
Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.
Provided by shannon
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 9
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 penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
- Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g
BROCCOLI RABE AND SAUSAGE
This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.
Provided by ELEANOR1052
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
- Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
- Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 2.6 g, Cholesterol 43.1 mg, Fat 27.9 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 7.8 g, Sodium 1295.4 mg, Sugar 0.5 g
SAUSAGE, BROCCOLI RABE, AND TOMATO LASAGNE
Steps:
- In a small bowl soak tomatoes in boiling water 30 minutes and drain in a sieve set over a bowl, reserving soaking liquid. Chop tomatoes fine.
- In a large non-stick skillet cook onions in 1 1/2 tablespoons oil over moderate heat, stirring, until soft. Add sausage, stirring to break up, and simmer 5 minutes. Discard excess fat.
- In a saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Add reserved soaking liquid and milk in a stream, whisking, and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir in sausage mixture and tomatoes. Sausage sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- In cleaned skillet heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sauté broccoli rabe, stirring, until wilted. Add 1/4 cup water and salt and pepper to taste and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes. Remove skillet from heat and remove lid.
- Preheat oven to 375°F.
- Pour 1 cup sausage sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Stir broccoli rabe into remaining sausage sauce. Spread about 1 1/2 cups sausage broccoli rabe sauce over pasta and sprinkle with 3/4 cup mozzarella . Make 2 more layers in same manner, beginning and ending with pasta. Spread tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.
PASTA WITH SAUSAGE AND BROCCOLI RABE
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
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.
ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE
Provided by Ina Garten
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
- Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
- Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.
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- Begin by preparing the tomatoes and sausage. For the tomatoes, I boil them for a couple of minutes, until I see the skin start to crack. I then remove from boiling water and let them cool down a bit. Once they are cool enough to touch, I can easily peel off the skin. Cut in half, remove the seeds and then continue to chop. For the sausage, cut off the end of the casing and squeeze out bite sized amounts of the sausage at a time. Bring a pot of salted water to a boil which will be used for the broccoli rabe later.
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- Bring a pot of salted water to a boil and cook the pasta one minute less than per the package instructions. Once the pasta has been added to the boiling water, remove the broccoli rabe from the cold water, squeeze the excess water out and then add into the pan with the tomatoes and sausage. Add salt and black pepper, to taste, mix and continue to cook over a low flame until the pasta is done cooking.
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5/5 (4)Total Time 2 hrsCategory Healthy Italian Lasagna RecipesCalories 386 per serving
- Cook sausage in a Dutch oven over medium heat, crumbling with a spoon, until no longer pink, 8 to 10 minutes. Transfer to a bowl with a slotted spoon. Add onion and garlic to the pot and cook, stirring, until starting to soften, about 3 minutes. Add broccoli rabe and water and bring to a simmer; cook, stirring occasionally, until the greens are wilted and most of the water is evaporated, about 5 minutes. Add wine; increase heat to high and cook until mostly evaporated, about 3 minutes. Add Italian seasoning, crushed and diced tomatoes, olives and capers; reduce heat to maintain a lively simmer and cook for 5 minutes. Remove from heat.
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- Heat a generous glug of olive oil in a heavy bottom pan (a 12-inch cast-iron skillet or a 3.5-quart braiser is best) over medium-high heat. Once the oil is shimmering, add the sausage in little chunks, breaking them up with a spoon but not stirring too much, so they can develop a nice brown crust. After 6 to 8 minutes, the sausage should be browned on the outside. (It’s okay if it’s still pink in the center.) Remove the sausage from the pan and set aside.
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