Penne with Broccoli Rabe and Sausage
Cook penne in a large pot of boiling, salted water until al dente, then drain.
Meanwhile, in a large deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden.
Add the broccoli rabe, crushed red pepper, and salt.
Cover and steam for 5 minutes, stirring occasionally.
Stir in the chicken stock, sausage, and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
Add the penne to the skillet and toss gently.
Sprinkle half the cheese on top and toss again.
Serve immediately, sprinkled with remaining cheese.
This recipe is courtesy of one of our CSA members:
1 pound penne pasta
1/4 cup olive oil
3 large cloves garlic, crushed
1 1/2 pounds broccoli rabe, florets and tender leaves and stems only
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1 cup chicken stock or canned broth
1/2 pound Italian sausage (sweet or hot) cooked and crumbled/chopped
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated
1/4 cup olive oil
3 large cloves garlic, crushed
1 1/2 pounds broccoli rabe, florets and tender leaves and stems only
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1 cup chicken stock or canned broth
1/2 pound Italian sausage (sweet or hot) cooked and crumbled/chopped
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated
Cook penne in a large pot of boiling, salted water until al dente, then drain.
Meanwhile, in a large deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden.
Add the broccoli rabe, crushed red pepper, and salt.
Cover and steam for 5 minutes, stirring occasionally.
Stir in the chicken stock, sausage, and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
Add the penne to the skillet and toss gently.
Sprinkle half the cheese on top and toss again.
Serve immediately, sprinkled with remaining cheese.
Click here for Current Availability
Click here for links to recipes and meal suggestions for the week.
Not sure what you have?
Click here.