Pasta with Sausage and Broccoli Rabe in a Garlice & Oil Brodino

Preparation time: 20 minutes Cooking time: 20 minutes Medium Serves: 4


Whole wheat pasta simmered with the meat in chicken broth. Broccoli rabe is not bitter at all. It's a little soupy -- my daughter likes it that way -- but you can strain it out.


  • Extra virgin olive oil (EVOO)
  • 1 lb sweet Italian sausage, casings removed
  • 1/2 Vidalia onion, roughly chopped
  • 4 cloves garlic, thinly sliced with a mandolin
  • 1/2 c dry white wine
  • 3 c chicken stock
  • 1/2 box (6 oz) whole wheat fusili/rotini pasta
  • 1 large bunch of broccoli rabe, cut into 1 1/2 inch pieces (3 cuts)
  • 1/4 red pepper, julienned
  • 2 T butter, cut up in small pieces
  • 1/2 c grated parmesan cheese
  • 1/2 c fresh basil, chopped


Using a large stockpot with a wide bottom, or a large skillet with high sides, cover the bottom with EVOO. Heat the oil over medium heat for a minute or two. Break up the sausage and drop it in. Saute the sausage until the pink is gone, breaking it up with a wooden spoon into bite-sized pieces. When the pink is gone add the onion and garlic, Saute for another minute.

Add the wine and bring to a simmer. Let simmer one to two minutes. Add the chicken stock and bring to a boil. Add the pasta and bring to a boil. Cover and simmer.

Using the instructions from the pasta package, when the pasta is three minutes from being done add the broccoli rabe and red pepper. Cover and continue to simmer, stirring occasionally as the broccoli cooks down.

When the pasta is al dente, turn off the heat. Add the butter, parm cheese, and basil to the pot and stir until the butter and cheese is melted. Let sit for a couple of minutes, the whole wheat pasta will absorb some of the brodino. Serve with additional parm cheese.


Main  · Pasta  · Broccoli  · Sausage  · Rabe

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