Farfalle with Italian Sausage and Broccoli Rabe

Farfalle with Italian Sausage and Broccoli Rabe

Farfalle with Italian Sausage and Broccoli Rabe is an easy and very delicious Italian inspired recipe. Broccoli Rabe is used in many Mediterranean dishes. The flavor compliments the Italian sausage, our Italian Seasoning and other spices. Using farfalle or other broader pasta holds the ground sausage, tomatoes and broccoli rabe on your fork all at one time.

While this is a complete meal, we like to serve it with a small Italian Salad, topped with our Italian Salad Dressing. Even a slice of Italian Bread goes well. Enjoy!

Serves 4

Ingredients:
8 ounces Uncooked Farfalle Pasta
1 Teaspoon Sea Salt, (plus more for taste)
8 ounces Broccoli Rabe, Chopped Coarsely
1 Pound Ground Italian Sausage. We use Hot Italian, but use Mild Italian if you prefer.
2 cloves of Garlic, Minced
1 Teaspoon Crushed Red Pepper Flakes
1 ½ Tablespoons Sheffield’s Italian Seasoning
1 Cup Cherry/Grape Tomatoes, cut in half
2 Tablespoons White Wine Vinegar (You can substitute Champagne Vinegar, but not White Distilled Vinegar.)
4 Tablespoons Grated Romano Cheese (Pecorino is the best)

Directions:
Bring a large pasta pot (or other large pot) of water to a boil over high heat. Add salt if you prefer. When it comes to a boil, add the pasta and cook for 5 minutes. Add the broccoli rabe and cook about 5 minutes more until the pasta is al dente and the thicker stems are just fork tender. Drain the pasta and broccoli rabe reserving 1 cup of the pasta water. Cover and set aside.

While the pasta is cooking, you can prepare the sausage mixture. In a large non-stick skillet, add the Italian sausage. Cook over medium-high about 3 to 4 minutes, until thoroughly cooked, but not burned. Break it up as it is cooked, turning frequently. When cooked, turn the heat down to medium. Add the minced garlic, and crushed red pepper. Stir to combine. Cook about 30 seconds. Add half of the reserved pasta water, white wine vinegar, Italian seasoning, salt, and tomatoes. Stir to combine, scraping up any browned bit from the skillet. Cook for 1 minute, allowing the tomatoes to soften a bit.

Add the pasta and broccoli rabe mixture to the skillet and gently stir to combine so you don’t crush the tomatoes. If the mixture seems too dry, add a bit more of the extra pasta water, but you don’t want it watery. Serve immediately, sprinkling each portion with a tablespoon of the Romano cheese.

As we said above, this is a meal unto itself, but we like to serve a small mixed green Italian salad with it, which adds another layer of flavors. Enjoy!