| 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
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