Use hot turkey Italian sausage to add a little kick to this hearty, quick pasta meal. For a less bitter flavor than broccoli rabe, substitute Broccolini.
Yield: 4 servings (serving size: 1 1/2 cups)
Ingredients
- 1 pound broccoli rabe (rapini), trimmed
- 8 ounces penne (tube-shaped pasta)
- 1 tablespoon extra-virgin olive oil
- 8 ounces turkey Italian sausage
- 6 garlic cloves, thinly sliced
Preparation
Cook broccoli rabe in boiling water 2 minutes. Remove with a slotted spoon and plunge into ice water; drain well. Coarsely chop. Return water to boil. Add pasta; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage to pan; cook 4 minutes or until browned, stirring to crumble. Add garlic; sauté 1 minute. Stir in broccoli rabe; cook 1 minute, stirring frequently. Stir in pasta, reserved cooking liquid, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 1 minute or until thoroughly heated. Serve immediately.
