Orecchiette with Italian Sausage and Broccoli Rabe

Orecchiette with Italian Sausage and Broccoli Rabe

Serves 2

This classic Italian recipe features sweet fennel sausage, broccoli rabe, sweet raisins and a dusting of parmesan for a well-balanced dish.

  • 8 ounces (dry) orecchiette 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 cups low-sodium chicken broth
  • 1/4 cup golden raisins
  • 2 tablespoons unsalted butter
  • Freshly grated parmesan cheese
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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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