Pasta with Sausage and Broccoli Rabe

Farfalle with sausage and broccoli rabe, topped with parmesan on a plate.

5 from 1 vote

Pasta with Sausage and Broccoli Rabe

A classic pasta dish with broccoli rabe and sweet Italian sausage in a silky sauce. This dish is perfect for weeknights, a complete meal with protein, veggies, and pasta.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 765kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 large saucepan

Ingredients

1½ lbs sweet Italian sausage
1 lb farfalle or orecchiette
1-2 heads broccoli rabe
6 cloves garlic, minced
2 teaspoon crushed red pepper
3 tablespoon olive oil
1 cup white wine
1 tsp salt
½ teaspoon black pepper
¼ cup parmesan

Instructions

Bring a medium pot of water to a boil. Chop 1 inch off of the ends of the broccoli rabe and boil the broccoli rabe for 2 minutes. Strain the broccoli rabe and cut it into 2-inch pieces.
Bring a large pan to medium-high heat. Add the olive oil to the pan. Remove the sausage from the casing and break it apart placing the ½-inch pieces on the hot pan. Sear the sausage on both sides.
Bring a large pot of water to a boil. Salt the water and add the pasta. Boil until al dente.
Lower the heat of the pan to medium. Add garlic and crushed red pepper and saute for 2 minutes. Pour in the white wine and bring it to a simmer. Simmer for 3 minutes.
Add chopped broccoli rabe to the pan and stir around until it is slightly coated. Add 1 cup of pasta water. Return the sauce to a simmer. Then add the pasta to the dish and combine well. Simmer until the sauce thickens slightly about 3 more minutes.
Remove from the heat and toss with the parmesan. Serve with crusty Italian bread.

Video

Notes

The pasta water will help a light sauce like this stick to the pasta and it will make the sauce creamy and silky.
When searing the sausage, allowing it to sit undisturbed will help it develop a crust, which will give it a nice texture with the pasta. It will also leave fond on the pan, adding a depth of savory flavor to the dish.
When sauteing the garlic, it usually takes 1-2 minutes, but if your pan is too hot, you can burn the garlic. If the garlic looks like it's starting to brown, add the white wine earlier to avoid a burnt garlic or bitter flavor in the sauce.

Nutrition