Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Broccoli Rabe and Sausage 3.8 (56) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 2 Ingredients Coarse salt and freshly ground pepper ½ pound broccoli rabe, trimmed and washed 2 tablespoons olive oil 4 garlic cloves, crushed and peeled 2 shallots, crushed and peeled 8 ounces sweet Italian sausage, casing removed 1 ½ cups canned low-sodium chicken stock ½ pound pasta, such as campanelle ⅛ teaspoon crushed red-pepper flakes ½ cup freshly grated Grana Padana cheese Directions Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside. Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through. Into the same large pot, add pasta; cook according to package directions until al dente. Drain. Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately. Rate it Print