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.
This is where a listing of the produce that is included in weekly CSA baskets is typically posted.
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