Instructions

1. 1

   Slice the broccoli rabe into quarters.

2. 2

   Fill a sizable pot with water and bring it to a vigorous boil. Once it reaches a rolling boil, introduce the broccoli rabe.

3. 3

   Blanch the broccoli rabe for approximately 1 1/2 to 2 minutes, then drain it in a colander and set it aside.

4. 4

   Refill the pot with fresh water, adding salt for the pasta, and bring it back to a boil.

5. 5

   Incorporate the pasta and cook according to the instructions on the package until it reaches al dente.

6. 6

   In a large, deep sauté pan, cook the sausage over medium heat, breaking it apart into smaller pieces as it browns.

7. 7

   Once the sausage is fully cooked, transfer it to a plate or bowl and set it aside.

8. 8

   Raise the heat to medium-high, drizzle olive oil into the pan; when the oil is hot, add the garlic and sauté until it turns golden (be careful not to let it burn).

9. 9

   Add the blanched broccoli rabe back into the pan, stirring it to combine with the garlic and oil. Season with salt and pepper, cooking for about a minute. Then, return the cooked sausage to the pan and mix everything together.

10. 10

    Drain the pasta and add it to the mixture of broccoli rabe. Lower the heat and stir for about 30 seconds.

11. 11

    Pour in the chicken broth, add the parmesan cheese, and sprinkle in red pepper flakes if desired.

12. 12

    Taste and adjust the salt and pepper as needed, then toss everything together for another 30 seconds to ensure the pasta is well-coated with the sauce.

13. 13

    Remove from the heat and transfer to a large serving dish or divide among 6 pasta bowls. Serve with extra grated cheese on the side, if you like.

Nutrition Information