Best 20 Broccoli Rabe And Sausage Recipes

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**Broccoli Rabe and Sausage: A Symphony of Savory Flavors**

Prepare to embark on a culinary journey with our delectable Broccoli Rabe and Sausage dish, where rustic Italian flavors dance harmoniously on your palate. This savory symphony features hearty broccoli rabe, succulent sausage, and an aromatic blend of garlic, red pepper flakes, and white wine, all harmoniously united in a symphony of flavors.

Our curated collection of recipes offers a diverse range of interpretations, each adding a unique twist to this classic dish. From the simplicity of the traditional Italian rendition to the bold and spicy Cajun-inspired variation, there's a recipe here to tantalize every taste bud.

Whether you're a seasoned chef or a novice in the kitchen, our detailed instructions and helpful tips will guide you effortlessly through the cooking process. Discover how to select the freshest ingredients, master the art of sautéing, and create a flavorful sauce that elevates this dish to new heights.

So, gather your ingredients, don your apron, and let's embark on this culinary adventure together. Be prepared to savor the exceptional taste of Broccoli Rabe and Sausage, a dish that promises to leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH SAUSAGE AND BROCCOLI RABE



Pasta with Sausage and Broccoli Rabe image

Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 8

1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Steps:

  • Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
  • Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
  • While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
  • When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
  • If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

PENNE WITH SAUSAGE AND BROCCOLI RABE



Penne with Sausage and Broccoli Rabe image

Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.

Provided by shannon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 pound hot Italian sausage links, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 pound broccoli rabe, cut into 1 1/2-inch lengths
2 tablespoons grated Parmesan cheese
½ cup pasta boiling water
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
  • Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette with Broccoli Rabe and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 8

1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
Kosher salt to taste, plus 1 1/2 teaspoons
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced

Steps:

  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

SAUSAGE AND BROCCOLI RABE



Sausage and Broccoli Rabe image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4

1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
Salt
2 tablespoons extra-virgin olive oil
1 pound bulk Italian hot or sweet sausage

Steps:

  • Trim ends of the broccoli rabe and cut into 3-inch pieces.
  • Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

ORECCHIETTE PASTA WITH BROCCOLI RABE, SAUSAGE, AND PECORINO CHEESE



Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese image

The combination of sausage, broccoli rabe, and Italian Pecorino cheese from lamb's milk is incredible.

Provided by Larry Alex

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 30m

Yield 6

Number Of Ingredients 8

2 ½ bunches broccoli rabe
1 (16 ounce) package orecchiette pasta
3 tablespoons olive oil, or more as needed
3 Italian pork sausages, casings removed
3 cloves garlic, thinly sliced
3 ounces bread crumbs
½ teaspoon red pepper flakes
1 ounce shaved Pecorino cheese, or more to taste

Steps:

  • Bring 4 to 6 quarts of water to a boil in a large pot.
  • Cut 1 to 1 1/2 inches off of the bottom of the broccoli rabe stalks; cut into 1 1/2-inch sections.
  • Place trimmed broccoli rabe and orecchiette into the boiling water and boil until pasta is tender, 12 to 14 minutes.
  • Meanwhile, heat 3 tablespoons oil in a large pan over medium heat. Add sausage and cook for 6 minutes; stir in garlic and cook until sausage is browned and crumbly, 2 to 3 minutes more.
  • Heat a medium-sized pan over medium heat. Add enough oil to coat the bottom of the pan. Stir in bread crumbs. Cook until browned and crunchy, about 5 minutes.
  • Drain the pasta pot. Add drained broccoli rabe and orecchiette to the sausage. Add red pepper flakes and 1/2 of the bread crumbs and stir well.
  • Transfer 1/2 the pasta mixture to a large bowl. Stir in 1/2 the Pecorino cheese. Add remaining pasta mixture to the bowl and top with remaining cheese; mix well. Top with remaining bread crumbs.

Nutrition Facts : Calories 565 calories, Carbohydrate 71.8 g, Cholesterol 27 mg, Fat 20.8 g, Fiber 6 g, Protein 23.6 g, SaturatedFat 5.6 g, Sodium 657.4 mg, Sugar 3.7 g

CAVATELLI WITH ITALIAN SAUSAGE AND BROCCOLI RABE



Cavatelli With Italian Sausage and Broccoli Rabe image

Can be prepared in 45 minutes or less.

Categories     Gourmet     Dinner     Pasta     Sausage     Broccoli Rabe     Parmesan     Pork     Sauté     Quick & Easy     Fall

Yield Serves 2

Number Of Ingredients 8

½ pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
½ pound (about 3 links) sweet Italian sausage
1 bunch (about ¾ pound) broccoli rabe, tough and hollow stems discarded, washed well
1 garlic clove, minced
1¼ cups low-salt chicken broth
¼ cup golden raisins
1 tablespoon unsalted butter
Accompaniment: freshly grated Parmesan cheese

Steps:

  • In a kettle of boiling salted water cook pasta until al dente.
  • While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
  • Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
  • Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
  • Serve pasta with Parmesan.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette With Broccoli Rabe and Sausage image

This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.

Provided by Epi Curious

Categories     One Dish Meal

Time 30m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

1 cup chicken stock (or canned broth)
1 lb orecchiette
1/4 cup olive oil
3 garlic cloves, crushed (large)
1 1/2 lbs broccoli rabe, florets and tender stems only
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 lb sweet Italian sausage, cooked & crumbled
2 teaspoons unsalted butter
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring the chicken stock to a boil.
  • Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
  • Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
  • Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.

Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3

PASTA WITH BROCCOLI RABE AND SAUSAGE



Pasta with Broccoli Rabe and Sausage image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1/2 pound broccoli rabe, trimmed and washed
2 tablespoons olive oil
4 garlic cloves, crushed and peeled
2 shallots, crushed and peeled
8 ounces sweet Italian sausage, casing removed
1 1/2 cups canned low-sodium chicken stock
1/2 pound pasta, such as campanelle
1/8 teaspoon crushed red-pepper flakes
1/2 cup freshly grated Grana Padana cheese

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
  • Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
  • Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
  • Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE



Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe image

Categories     Leafy Green     Pork     Tomato     High Fiber     Fall     Gourmet

Yield Serves 4 generously

Number Of Ingredients 14

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
2 tablespoons olive oil plus additional if necessary
1 pound sweet Italian sausage links
1/4 cup water
1 bunch broccoli rabe (about 1 pound), chopped coarse and tough stems discarded
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1 cup chicken broth
a 28- to 32-ounce can whole tomatoes, drained, seeded, and chopped
1/4 cup dried currants
2 tablespoons tomato paste
Accompaniment: freshly grated Parmesan

Steps:

  • On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
  • In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
  • Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
  • Serve polenta sprinkled with Parmesan.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE



Orecchiette With Spicy Sausage and Broccoli Rabe image

This can be served hot or at room temperature. From Everyday Italian. I love orecchiette pasta and broccoli rabe and usually they are together in dishes but I love the additon of the sausage.

Provided by Pumpkie

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 bunches broccoli rabe, stalks trimmed and quartered crosswise
12 ounces dried orecchiette
3 tablespoons qood quality olive oil
1 lb spicy bulk sausage
3 garlic cloves, minced
1/8-1/4 teaspoon dried crushed red pepper flakes
1/4 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper

Steps:

  • Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
  • Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
  • In a large skillet, heat the oil over medium heat.
  • Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
  • Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
  • Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
  • Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.

HOT ITALIAN SAUSAGE AND BROCCOLI RABE FRITTATA



Hot Italian Sausage and Broccoli Rabe Frittata image

This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it's perfect for a weekend late breakfast or any time of day.

Provided by David Tanis

Categories     breakfast, brunch, main course

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 pound broccoli rabe, tough stem ends removed
3/4 pound hot Italian sausage, loose or in links
2 tablespoons extra-virgin olive oil
1 medium onion, diced
Salt and black pepper
3 cloves garlic, minced
2 teaspoons roughly chopped rosemary
1 1/2 cups ricotta
3 ounces grated provolone (about 1 1/4 cup)
3 ounces grated Parmesan (about 3/4 cup)
4 ounces grated smoked mozzarella (about 1 1/2 cup)
10 eggs, lightly beaten and seasoned with salt and pepper

Steps:

  • Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
  • Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage, blot on paper towels, and set aside.
  • Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
  • Spoon dabs of ricotta over greens mixture, then sprinkle evenly with provolone, Parmesan and mozzarella. Pour seasoned eggs over, tilting pan to distribute.
  • Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center. (Use a skewer or paring knife to check; residual heat will continue to cook frittata as it cools.) Let cool at least 15 minutes, then cut into wedges.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 36 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 17 grams, Sodium 844 milligrams, Sugar 5 grams

SAUSAGE, BEANS AND BROCCOLI RABE SOUP



Sausage, Beans and Broccoli Rabe Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Steps:

  • Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

BROCCOLI RABE AND SAUSAGE WITH ORECCHIETTE



Broccoli Rabe and Sausage With Orecchiette image

Provided by Florence Fabricant

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 6

1 bunch broccoli rabe
1/2 pound Italian sweet sausage
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 pound orecchiette pasta Freshly grated Italian pecorino romano

Steps:

  • Rinse the broccoli rabe well and chop it in relatively small pieces. Set it aside. Remove the sausage from its casing and mash it.
  • Heat the oil in a large, heavy skillet. Add the sausage and cook it, mashing and stirring it, until it loses its redness. Add the garlic and saute another minute or two. Add the broccoli rabe and sprinkle with a little salt. Cook over medium heat, stirring, until the broccoli rabe is thoroughly wilted. Season with salt and pepper. Cover the skillet and remove it from the heat.
  • Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, 8 to 10 minutes. Drain very well and transfer to a warm serving bowl.
  • Reheat the contents of the skillet and spread over the orecchiette. Toss, then serve with a dusting of pecorino.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 55 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 25 grams, Sodium 2083 milligrams, Sugar 2 grams, TransFat 0 grams

ORECCHIETTE WITH TURKEY SAUSAGE AND BROCCOLI RABE



Orecchiette with Turkey Sausage and Broccoli Rabe image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 bunches broccoli rabe, stems trimmed
1 pound orecchiette pasta
3 tablespoons olive oil
1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

Steps:

  • Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
  • Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
  • Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
  • Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
  • In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
  • Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE



Deep-Dish Pizza with Italian Sausage and Broccoli Rabe image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 2 (9 or 10-inch) deep-dish pizzas

Number Of Ingredients 25

1 large bunch broccoli rabe, washed and coarsely chopped
4 tablespoons olive oil
1/4 teaspoon red chili flakes
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
3/4 pound hot Italian sausage links, casings removed
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 (32-ounce) can plum tomatoes coarsely chopped, no juice
2 teaspoons finely chopped fresh oregano leaves
2 tablespoons finely chopped fresh basil leaves
Salt and freshly ground black pepper
2 packages quick-rise dry yeast
2 cups warm water (90 degrees F)
1/4 cup vegetable oil
1/4 cup olive oil, plus more to oil the pans
1/2 cup yellow cornmeal
5 1/2 cups all-purpose flour
4 teaspoons kosher salt
4 tablespoons unsalted butter, slightly softened
1/2 pound aged provolone, coarsely grated
1/2 pound fontina cheese, coarsely grated
Sausage and Broccoli Rabe filling
Tomato Sauce
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
  • Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
  • In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
  • Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
  • Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
  • Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
  • Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
  • Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
  • Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

ORECCHIETTE WITH CHICKEN SAUSAGE AND BROCCOLI RABE



Orecchiette with Chicken Sausage and Broccoli Rabe image

We cut calories in this Italian dish by reducing the amount of pasta, but bumped up the flavor by using extra-virgin olive oil, vinegar, and a generous amount of broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 35m

Number Of Ingredients 7

Coarse salt and ground pepper
2 bunches (2 pounds total) broccoli rabe, cut into 1/2-inch pieces
8 ounces orecchiette or other short pasta
2 precooked Italian chicken or turkey sausages (6 ounces total), cut into 1/4-inch slices
2 tablespoons white-wine vinegar
1 garlic clove, minced
1 tablespoon extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add broccoli rabe, and cook until bright green, about 1 minute. Using a wire skimmer or small sieve, transfer to a colander set over a bowl to catch drips (a few bits may remain in cooking water); set aside. Return water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain and return to pot.
  • Heat a large skillet over medium-high. Add sausage; cook, without turning, until browned, about 4 minutes. Add broccoli rabe, vinegar, and garlic. Cook until broccoli rabe is tender, scraping up browned bits in skillet, 2 to 3 minutes.
  • Add pasta and oil to broccoli rabe mixture. Season with salt and pepper; toss to combine. Serve.

Nutrition Facts : Calories 391 g, Fat 8 g, Fiber 7 g, Protein 22 g

ORECCHIETTE WITH BROCCOLI RABE AND SPICY SAUSAGE



Orecchiette With Broccoli Rabe and Spicy Sausage image

This pasta dish is from the Last Supper Club in San Francisco. Orecchiette means "little ears" and this pasta is sturdy enough to support the hearty sauce. If you are unable to find orecchiette you can use Farfalle.

Provided by cookiedog

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons salt
1 1/2 lbs broccoli rabe, coarsely chopped (3 bunches)
10 ounces orecchiette (preferably Rustichella brand)
1 lb hot Italian sausage link (3 links)
2 tablespoons olive oil
1 cup chicken stock
1 1/2 ounces finely grated pecorino romano cheese (I use Asiago cheese)
1/2 lemon
1 1/2 tablespoons very crunchy toasted breadcrumbs (optional)

Steps:

  • Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
  • Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
  • Split the sausages lengthwise down the middle and remove from their casings.
  • Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
  • Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
  • Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

Nutrition Facts : Calories 817.4, Fat 43.3, SaturatedFat 14.1, Cholesterol 77.5, Sodium 6875.9, Carbohydrate 66.8, Fiber 7.6, Sugar 3.8, Protein 41.4

SAUSAGE AND BROCCOLI RABE WITH POLENTA



Sausage and Broccoli Rabe With Polenta image

This is from one of my Food & Wine cookbooks. They recommend serving this with an Italian barbera because it has minimal tannins. Sausage and broccoli sauce freezes and reheats well. You can use either hot or mild Italian sausage. This is also good served over pasta.

Provided by dicentra

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb broccoli rabe, trimmed
4 tablespoons olive oil
1 1/3 lbs Italian sausage
1 onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 1/2 cups crushed tomatoes in puree (from 14 oz can)
1/2 teaspoon dried thyme
2 1/2 teaspoons salt
1/4 cup fresh parsley, chopped
1/8 teaspoon black pepper
4 1/2 cups water
1 1/3 cups cornmeal

Steps:

  • In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
  • Rinse under cold water and drain again. Cut into 2 inch lengths.
  • In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
  • Remove. When cool enough to handle, cut into slices.
  • Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
  • Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
  • Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
  • Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
  • Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
  • Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

Nutrition Facts : Calories 839.2, Fat 56.9, SaturatedFat 16.8, Cholesterol 86.2, Sodium 3336.8, Carbohydrate 44.8, Fiber 6.9, Sugar 3.4, Protein 36.4

Tips:

  • Choose the right broccoli rabe: Look for broccoli rabe with dark green leaves and firm stalks. Avoid any bunches that are wilted or have yellow leaves.
  • Prepare the broccoli rabe properly: Remove the tough stems from the broccoli rabe and chop the leaves and florets into bite-sized pieces.
  • Use good quality sausage: The type of sausage you use will make a big difference in the flavor of the dish. Choose a sausage that is flavorful and has a good balance of fat and meat.
  • Cook the sausage and broccoli rabe in a hot pan: This will help to brown the sausage and caramelize the broccoli rabe, giving the dish a delicious flavor.
  • Add some flavorful ingredients: Such as garlic, onion, and red pepper flakes, to the dish to enhance the flavor.
  • Serve the dish immediately: Broccoli rabe is best served fresh, so don't let it sit around for too long before serving.

Conclusion:

Broccoli rabe and sausage is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of bitter greens, savory sausage, and flavorful sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook broccoli rabe, give this recipe a try. You won't be disappointed!

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