Best 11 Broccoli Rabe With Hot Italian Sausage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Broccoli rabe, also known as rapini, is a leafy green vegetable with a slightly bitter taste and a crisp texture. It's a popular ingredient in Italian cuisine and is often served sautéed with garlic and olive oil. In this article, we present two delicious recipes that showcase the unique flavor of broccoli rabe:

**Broccoli Rabe with Hot Italian Sausage**: This classic dish combines the flavors of broccoli rabe, spicy Italian sausage, and savory garlic. The sausage adds a rich, meaty flavor to the dish, while the broccoli rabe provides a slightly bitter balance.

**Broccoli Rabe and Shrimp Stir-Fry**: This Asian-inspired dish features broccoli rabe, shrimp, and a flavorful sauce made with soy sauce, ginger, and garlic. The shrimp adds a delicate sweetness to the dish, while the broccoli rabe provides a crunchy texture.

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

ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE



Orecchiette with Broccoli Rabe & Sausage image

Provided by Ina Garten

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 pound sweet Italian pork sausages
1/2 pound hot Italian pork sausages
1/3 cup good olive oil
6 large garlic cloves, thinly sliced
2 (14.5-ounce) cans crushed tomatoes, preferably San Marzano
1/2 cup dry red wine
1/4 cup tomato paste
Kosher salt and freshly ground black pepper
1 pound dried orecchiette pasta
2 bunches broccoli rabe (2 to 2 1/2 pounds total)
1 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
  • Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
  • Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE



Rigatoni with Grilled Sausage and Broccoli Rabe image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/4 to 1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links (about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

Steps:

  • Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
  • Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
  • Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
  • Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE



Italian Sausage with Farfalle and Broccoli Rabe image

A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!

Provided by Bakerette87

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 pound bulk Italian sausage
2 cloves garlic, minced
2 ½ cups chicken broth
⅛ teaspoon crushed red pepper flakes
1 bunch broccoli rabe, trimmed
¼ cup butter
1 ½ cups grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
  • When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 35.9 g, Cholesterol 43.3 mg, Fat 19.8 g, Fiber 2.2 g, Protein 18.6 g, SaturatedFat 8.9 g, Sodium 707.4 mg, Sugar 2.2 g

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.

SPICY SAUSAGE BROCCOLI RABE PARMESAN



Spicy Sausage Broccoli Rabe Parmesan image

Simple, quick, inexpensive, and a little spicy. Delicious!!!

Provided by DMarie

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 10

8 ounces whole wheat rotini pasta
3 bunches broccoli rabe, trimmed
4 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
1 tablespoon sausage drippings
2 garlic cloves, chopped
1 (14.5 ounce) can diced tomatoes
salt and ground black pepper to taste
½ cup grated Parmesan cheese
¼ teaspoon crushed red pepper flakes
1 teaspoon olive oil, or 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 rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes. Drain well in a colander set in the sink.
  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
  • Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes. Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan. Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe. Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes. Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
  • Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil. Serve over hot rotini.

Nutrition Facts : Calories 573.2 calories, Carbohydrate 55.5 g, Cholesterol 69.4 mg, Fat 24.8 g, Fiber 10.1 g, Protein 34.6 g, SaturatedFat 9.1 g, Sodium 1084 mg, Sugar 4.6 g

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.

BROCCOLI RABE WITH ITALIAN SAUSAGE



Broccoli Rabe With Italian Sausage image

Provided by Barbara Kafka

Categories     easy, quick, side dish

Time 30m

Yield Four servings as a main course

Number Of Ingredients 6

1 1/2 pounds hot or sweet Italian sausage, cut across into 1-inch thick pieces
1 pound broccoli rabe, trimmed and cut across into 1-inch pieces
4 1/2 tablespoons olive oil
3/4 teaspoon crushed red-pepper flakes, if using sweet sausage
3/4 teaspoon kosher salt
Freshly ground black pepper to taste

Steps:

  • Place the sausage in a 9-inch pie plate, and cover with a paper towel. Cook at 100 percent power in a high-power oven for 11 minutes. Remove from oven and uncover. Pour off liquid and set aside.
  • Place the broccoli rabe in a 14-by-9-by-2-inch oval dish. Toss with the olive oil and red-pepper flakes, if using. Cover tightly with microwave plastic wrap. Cook for 8 minutes. Prick plastic to release steam.
  • Remove from oven and uncover. Stir in salt, pepper and cooked sausage. Serve alone or over cooked pasta.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1008 milligrams, Sugar 0 grams

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.

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

BROCCOLI RABE AND SAUSAGE



Broccoli Rabe and Sausage image

This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.

Provided by ELEANOR1052

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 8

Number Of Ingredients 6

1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
¼ cup fresh lemon juice

Steps:

  • Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
  • Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
  • Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 2.6 g, Cholesterol 43.1 mg, Fat 27.9 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 7.8 g, Sodium 1295.4 mg, Sugar 0.5 g

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

Tips:

  • Choose the freshest broccoli rabe you can find. Look for bunches with bright green leaves and tight buds.
  • Trim the broccoli rabe before cooking. Cut off the tough ends of the stems and any yellow or wilted leaves.
  • Don't overcrowd the pan when cooking broccoli rabe. This will prevent it from steaming instead of sautéing.
  • Cook the broccoli rabe until it is tender but still has a bit of a bite. Overcooked broccoli rabe will be mushy and bland.
  • Season the broccoli rabe with salt, pepper, and garlic powder to taste. You can also add other spices, such as red pepper flakes or Italian seasoning.
  • Serve the broccoli rabe immediately. It is best when eaten fresh.

Conclusion:

Broccoli rabe is a delicious and nutritious vegetable that is easy to cook. It can be enjoyed on its own or as a side dish to meat or fish. With its slightly bitter flavor and tender texture, broccoli rabe is a great addition to any meal.

Related Topics