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Pasta with Sausage and Broccoli Rabe
Orecchiette, or pasta resembling “little ears,” is the classic choice for this dish; its cup-like shape is ideal for catching bits of the broccoli rabe. If you can't find orecchiette, campanelle is a good substitute; it cooks in just about the same time. Adding the broccoli rabe in two stages gives the dish textural interest, as some pieces will be fully tender and almost saucy, white others retain a bit of bite. To crush the fennel seeds, pulse a few times in a spice or coffee grinder or use a mortar and pestle. Once everything is in the skillet, the pan will be filled to the brim; the easiest way to stir is with two spatulas and a gentle tossing motion
4
Servings
Tip
Don't skip mixing water into the sausage. The water loosens the sausage, making it easier to break into pieces while cooking so that it's more evenly distributed in the finished dish.
30 minutes
Ingredients
-
12
ounces hot Italian sausage, casings removed
-
Kosher salt and ground black pepper
Directions
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01In a medium bowl, combine the sausage with ⅓ cup water. Stir with a fork until well combined; set aside. In a large pot, bring 2 quarts water to a boil. Add 1½ tablespoon salt and the orecchiette, then cook, stirring occasionally, for 5 minutes; the pasta should be tender at the edges but still quite firm at the center. Drain in a colander set in a large heat-safe bowl; reserve the cooking water and pasta separately.
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September 2, 2022
Loved it!
I really enjoyed this recipe! Very easy to make and full of flavor
June 28, 2022
A dinnertime staple
This dish is such a winner in our household. As written, it's delicious. Overtime, I've scaled back on the sausage (use closer to 1/2 lb) and use pecorino romano, instead of parmesan (we just like the stronger flavor of this cheese). The fennel really makes this dish!
I liked this a lot. I made once before with fresh sausage made from chicken- you need the pork for a rich, meaty flavor, unfortunately, so I won’t make it often. It’s nice for the season’s weather too. Very hearty. Fairly easy. I did use whole wheat spaghetti trying to make it a bit more healthy and it worked out great (Trader Joe’s brand has a great pasta texture and a nice nuttiness) but because I did not trust the pasta water to have sufficient starch content to produce the silky sauce effect, I threw in a few tablespoons of cream at the very end. Shaved instead of grated Parmesan added one more textural layer to the dish and while some emulsified into the “sauce”, I enjoyed tasting the noticeable bits of such a great cheese. I am out of fennel seed, so used dried chervil instead, and I actually like it better.
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This pasta was delicious. I didn't have broccoli rabe, so I used broccoli, and it was a great substitution, although missing the yummy bitter of the rabe. I also used toasted fennel from the Indian grocery - may have been better than untoasted fennel.