Orecchiete with Italian Sausage and Broccoli Rabe
4

Serves 2

This classic Italian recipe features sweet fennel sausage, bitter broccoli rabe, sharp garlic, mellow raisins and a sprinkling of Parmesan for a well-balanced dish.

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    Ingredients: 
    • 8 ounces (dry) orecchiete or other small shell-shaped pasta
    • 1/2 pound sweet Italian sausage
    • 1 bunch broccoli rabe, tough stems discarded, rinsed well
    • 2 cloves garlic, finely chopped
    • 1 1/4 cup low-sodium chicken broth
    • 1/4 cup golden raisins
    • 2 tablespoons unsalted butter
    • Freshly grated Parmesan cheese
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    Method: 

    Cook pasta in boiling salted water until al dente. While pasta is cooking, cook sausages in a few tablespoons of water over moderately high heat, until water evaporates and sausages are browned and cooked through. When cool enough to handle, slice sausage into 1/2-inch-thick ovals. Transfer sausage to a bowl, reserving drippings in skillet.

    Cut broccoli rabe into 1-inch pieces and cook in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and cook, stirring frequently, until lightly browned, about 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until melted and smooth.

    Drain pasta and return to pot. Add broccoli rabe mixture and sausage and heat through. Serve with Parmesan.

    Nutritional Info: 
    Per Serving:610 calories (260 from fat), 29g total fat, 13g saturated fat, 70mg cholesterol, 870mg sodium, 63g carbohydrate (3g dietary fiber, 18g sugar), 26g protein

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