Rigatoni with Sausages and Broccoli Rabe
We ended up with a lot of leftovers the other day after our barbeque, lots of sautéed broccoli rabe and a few sausages, which were perfect to use in a pasta the next day, the two go so perfectly together. I loved the smokey flavor of the sausages, with the bitterness of the broccoli rabe and sweetness of the fresh tomato.
The recipe that I am writing is based on fresh sausages and fresh broccoli, write me a note if you happen to have the two leftover and can’t figured out how to make them into another meal!
Rigatoni with Sausages and Broccoli Rabe
- 1 bunch of broccoli rabe
- 2 Italian sausages (hot or mild, depending on your tastes)
- 1 medium tomato, chopped
- 2 garlic cloves, peeled and left whole
- 3 tbsp extra virgin olive oil
- 1 tsp red pepper flakes
- 1 lb of rigatoni pasta
- salt to taste
Fill a large pot with water and bring to a boil over high heat. Clean the broccoli rabe, removing the thick stems but preserving the leaves and the broccoli florets. When water starts to boil transfer the broccoli rabe to the pot and let boil for about 8 minutes.
Heat oil in a wide saucepan over medium-high heat and add the garlic and peperoncino. Cut off the skins of the sausages and break up the meat with your fingers, or (if your squeamish) with a wooden spoon.
When the broccoli is done, transfer it with a large slotted spoon from the pot to the pan. Don’t pour out the green water, you want to keep it to cook the pasta with. Sauté the broccoli and the sausages in olive oil and break up the leaves into small pieces with the tip of wooden spoon. Add the chopped tomato. If it starts to dry out, add a ladleful of water to the pan.
Once the water starts to boil again for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
Italicious 