| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Broccoli rabe |
| 1 |
lb |
Homemade italian sausage |
|
|
links see recipe |
| 1/4 |
c |
Pure olive oil |
| 1 |
lb |
Penne pasta |
| 2 |
T |
Salt |
| 1 |
T |
Red pepper flakes |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Clean and wash the broccoli rabe. Bring 2 quarts of water to a boil,
add 1 teaspoon salt and put the broccoli rabe in to cook for 4 to 5
minutes. Strain the broccoli rabe and submerge in cold water to cool
quickly. Drain the rabe. Place the sausage links in a skillet and
begin to brown slowly, over low heat, partially covered with a lid.
They should cook in about 20 minutes. Put 6 quarts of water in a pot
to cook the pasta. Bring the water to a boil and add 2 tablespoon of
salt. Add the pasta and cook according to package directions. When the
pasta is nearly cooked add the rabe to the sausage along with the red
pepper flakes. Toss the rabe and sausage together and cover the pan
again. Drain the pasta, reserving 1 cup of the cooking water, and put
the pasta back into the pot along with the olive oil Set it over low
heat and cook for a moment before pouring the pasta into a serving
bowl. Top with the sausage and rabe and plenty of grated cheese and
ground black pepper. The reserved water may be used to moisten the
dish if necessary. Yield: 4 to 6 portions c. Michael Lomonaco 1997
MICHAEL'S PLACE SHOW #ML1B16 Recipe by: Michael Lomonaco Posted to
MC-Recipe Digest V1 #814 by Holly Butman <butma001@acpub.duke.edu> on
Sep 28, 1997
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