The combination of broccoli rabe, pine nuts, sweet raisins and crumbled sausage is a classic flavor pairing in the south of Italy. Typically served over orechiette or the pasta shape resembling small ears, this tasty combination of flavors works over any pasta in the pantry. The sauce that forms from cooking the broccoli rabe in sliced garlic, olive oil, spicy red pepper flakes and a touch of chicken broth is hearty and as easy as it gets. I love a fresh shaving of salty pecorino cheese over the finished product to give it a touch of extra flavor. Buon appetito.
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Pasta with Broccoli Rabe, Sausage, Pine Nuts & Raisins
Ingredients:
- 1 lb. whole wheat pasta
- Extra virgin olive oil
- 2 garlic cloves, thinly sliced
- Crushed red pepper flakes
- 1 head of broccoli rabe, (also known as rapini) stems removed and greens cut into bite-sized pieces
- Salt & Pepper
- Chicken broth
- 8 oz. Italian sausage
- ¼ cup pine nuts
- ¼ cup golden raisins
- Pecorino or Parmesan cheese, shaved for serving
Directions:
- Bring a large pot of salted water to a boil. Cook the pasta for 10-12 minutes, or until al dente. Drain and place in a large mixing bowl
- In the meantime, heat 2 Tablespoons of oil over medium-high heat. Add in the garlic and red pepper flakes and cook for 1 minute. Add in the prepared broccoli rabe and sauté for 5 minutes or until the broccoli rabe is wilted. Season with ½ teaspoon salt and ¼ teaspoon of pepper. Reduce the heat to medium-low and add in ½ cup chicken broth. Add in the cooked sausage, pine nuts and raisins.
- Toss the mixture together with the cooked pasta. Garnish each serving with shaved cheese.
Tagged: broccoli rabe, garlic, golden raisins, Italian, Italian sausage, olive oil, pasta, pecorino cheese, pine nuts, rapini, sausage, southern Italian
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