| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
March 1992 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Kielbasa; (Polish smoked |
|
|
; sausage), quartered |
|
|
; lengthwise and cut |
|
|
; into 1/2-inch-thick |
|
|
; pieces |
| 6 |
|
Garlic cloves; minced |
| 1 |
bn |
Broccoli rabe; (about 1 pound), |
|
|
; stems peeled and |
|
|
; cut into 1/2-inch |
|
|
; pieces and the |
|
|
; leaves and |
|
|
; flowerets chopped |
|
|
; coarse |
| 1 |
c |
Water |
| 1 |
lb |
Spiral-shaped pasta such as rotelle or |
|
|
; fusilli |
| 3 |
tb |
Olive oil; or to taste |
INSTRUCTIONS
In a heavy skillet brown the kielbasa over moderate heat, stirring,
transfer it with a slotted spoon to paper towels to drain, and pour off all
but 1 tablespoon of the fat. In the fat remaining in the skillet cook the
garlic over moderately low heat, stirring, until it is golden, add the
broccoli rabe, and cook the mixture, stirring, for 1 minute, or until the
broccoli rabe is wilted. Add the water, simmer the mixture, stirring
occasionally, for 5 to 7 minutes, or until the broccoli rabe is tender, and
stir in the kielbasa. In a kettle of boiling salted water cook the pasta
until it is al dente and drain it well. In a large bowl toss together the
pasta, the oil, the kielbasa mixture, and salt and pepper to taste.
Serves 4 to 6.
Gourmet March 1992
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