| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | December 19 | 1 | servings |
INGREDIENTS
| 1/2 | lb | Dried cavatelli or other small; (about 2 cups) |
| ; shell-shaped pasta | ||
| 1/2 | lb | Sweet Italian sausage; (about 3 links) |
| 1 | bn | Broccoli rabe; tough and hollow |
| ; stems discarded, | ||
| ; washed well (about | ||
| ; 3/4 pound) | ||
| 1 | Garlic clove; minced | |
| 1 1/4 | c | Low-salt chicken broth |
| 1/4 | c | Golden raisins |
| 1 | tb | Unsalted butter |
| Accompaniment: freshly grated Parmesan | ||
| ; cheese |
INSTRUCTIONS
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 saute 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 saute in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and saute, 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. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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