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Orecchiette with Chicken Sausage and Broccoli Rabe

We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2007

Ingredients

  • Coarse salt and ground pepper
  • 2 bunches (2 pounds total) broccoli rabe, cut into 1/2-inch pieces
  • 8 ounces orecchiette or other short pasta
  • 2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices
  • 2 tablespoons white-wine vinegar
  • 1 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil

Directions

  1. Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.

  2. Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.

  3. Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

Cook's Notes

Broccoli rabe is a slightly bitter-tasting cousin to cabbage and is a good match for Italian recipes, especially pasta. Quickly boiling it tones down its bite without losing many nutrients.

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