This recipe comes from “The Best 30 Minute Recipe.” I like it for a lot of reasons: it’s a bit unusual; it makes a lot so there can be leftovers; it’s versatile because you can substitute various pastas, use broccoli or broccolini instead of broccoli rabe, and experiment with various flavors of sausage.
8 ounces hot italian (or other) sausage, casings removed
6 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 bunch broccoli rabe or broccolini (1 lb), trimmed and cut into 1 1/2 inch lengths OR 2 lbs broccoli cut into 1-inch florets
1/2 cup low-sodium chicken broth
salt and ground black pepper
1 lb orecchiette (or another type of pasta)
1 tablespoon extra virgin olive oil
1/2 cup grated Parmesan cheese
1. Boil water for pasta: Bring 4 quarts water to boil in large pot.
2. Cook sausage: Cook sausage in 12 inch nonstick skillet over medium-high heat until lightly browned, breaking meat up with wooden spoon, about 5 minutes. Stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds.
3. Cook broccoli rabe: Stir in broccoli rabe, chicken broth, and 1/4 teaspoon salt, cover, and cook until broccoli rabe turns bright green, about 2 minutes (if using broccolini or broccoli florets, this will tkae more time). Uncover and continue to cook until the broth is nearly evaporated and broccoli rabe is tender about 2 minutes. Remove skillet from heat, cover, and set aside.
4. Cook and drain pasta: Add orecchiette and1 tablespoon salt to boiling water and cook, stirring often, until al dent. Reserve 1/2 cup cooking water, then drain orecchiette and return orecchiette to pot.
5. Toss pasta with sausage and broccoli rabe: Stir oil, Parmesan, and sausage mixture into orecchiette. Season to taste with salt and pepper, adding reserved past cooking water as needed to loosen sauce. Serve immediately.