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Orecchiette with Chicken Sausage and Broccoli Rabe

Orecchiette with Chicken Sausage and Broccoli Rabe

We cut calories and fat 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.

Everyday Food, January/February 2007 http://www.marthastewart.com/285725/orecchiette-with-chicken-sausage-and-bro
3.05
Rated
61100(5)5
  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Serves 4

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 Note

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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