Penne with Broccoli Rabe and Sausage

  1. Bring a large pot of lightly salted water to a boil.
  2. Add the pasta and cook according to the package directions, about 9 minutes.
  3. During the last 2 minutes of cooking, add the broccoli rabe.
  4. Stir, and continue to cook until both pasta and broccoli rabe are tender.
  5. Drain.
  6. While the pasta is cooking, heat a very large nonstick pan over medium-high heat.
  7. Add the sausage and break it up with a wooden spoon.
  8. Cook until it is golden brown and just cooked through, about 5 minutes.
  9. Transfer the sausage to a colander and set it aside to drain.
  10. Wipe the pan out lightly and return it to medium-low heat.
  11. Add the sliced garlic and cook until it is fragrant and just beginning to turn golden, about 1 minute.
  12. Add the crushed red pepper and the chicken broth, and bring to a simmer.
  13. Add the cooked pasta and broccoli rabe, and allow the mixture to simmer for about 1 minute to release some of the starch from the pasta and thicken the sauce.
  14. Pour the pasta mixture into a large bowl, and toss it with the cooked sausage and the cheese.
  15. Season the pasta with salt and pepper to taste, and serve.
  16. From the Department of Its Too Good to Be True, But Is: calorie-free noodles.
  17. No, I am not kidding.
  18. Shirataki noodles made from konjac flour which comes from the root of the yam-like konjac plant grown in Japan and China.
  19. Fat: 78.8g (before), 9.7g (after)
  20. Calories: 1,261 (before), 314 (after)
  21. Protein: 23g
  22. Carbohydrates: 37g
  23. Cholesterol: 49mg
  24. Fiber: 6g
  25. Sodium: 940mg

orecchiette, broccoli rabe, sausage, garlic, red pepper, lowfat, cheese, salt

Taken from www.epicurious.com/recipes/food/views/penne-with-broccoli-rabe-and-sausage-374980 (may not work)

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