My Obsession With Broccoli Rabe – Pasta with Sausage and Broccoli Rabe

My wife Marci thinks I’m obsessed with broccoli rabe. Maybe that’s because I frequently order it as a side dish or in this pasta with sausage when we dine on Italian food, or because whenever I eat it, I proclaim my love for this incredible sandwich: breaded chicken cutlet with broccoli rabe, provolone, and hot banana peppers. But obsession is a strong word. I think she uses it because she doesn’t understand; she simply doesn’t share my love for the leafy, slightly bitter greens, otherwise known as rapini, with small broccoli-like buds. It’s not like I go through withdrawal if I don’t eat it every few weeks. In fact, I only consume it a handful of times every year.

This year I decided to grow it in my garden. Every year I try to plant something new – or re-try something that failed when I attempted to grow it years ago. Obsession or not, I thought it would be a good idea to plant both broccoli rabe and gai-lan or Chinese broccoli, both members of the brassica family, although rabe is more closely related to turnips than broccoli itself. I had tried to grow broccoli rabe many years ago with no success. But that was before I understood that certain crops only grow in certain seasons. The brassicas, which also include broccoli, turnips, cabbage, Brussels sprouts, cauliflower, kale, and kohlrabi, among others, are typically cool weather crops growing better in the spring and fall. I probably attempted it in the heat of the summer.

Last fall I planted both broccoli rabe and Chinese broccoli, but with no success. I would have to purchase them from the store to satisfy my craving. Feeling discouraged, I was not going to try again. But a gardener should never give up, and this spring, I sowed a row of each. The Chinese broccoli was spindly, with few hearty leaves; it bolted (went to flower) so quickly that I had no chance to enjoy it. The broccoli rabe, however, was beautiful, leafy and dark green with thin stems and small flower buds. All I had to do was to decide how to eat it.

Of course, I sautéed and added it to a breaded chicken cutlet, relishing the sandwich by myself at a meal when Marci couldn’t join me. She doesn’t know what she missed. With the remainder I made a huge pile of pasta, combining spicy sausage, the slightly bitter rabe, and lots of garlic, dusting it with fine shreds of Parmigiano Reggiano cheese. It was simple to prepare and as good as any I’ve had in an Italian restaurant. Marci wouldn’t even try it. That’s okay, plenty of leftovers for me.

But now as spring slowly turns into summer, my small crop is gone. Unless I buy some at the store, my obsession with broccoli rabe will have to wait until fall, when I am certain to plant it again. Hmm, I do have to go shopping later today…

Pasta with Sausage and Broccoli Rabe

This recipe is quick, simple, and easily adaptable, perfect for a weeknight meal. Use turkey or chicken sausage if that is your preference and leave out the hot red pepper flakes or switch to sweet Italian sausage to tame it a bit if you would like. Add or substitute regular broccoli florets for some of the broccoli rabe if the slightly bitter taste is too much for any of your dining companions. And use any kind of pasta, although a short bite-size pasta (orecchiette, farfalle, penne, rigatoni) works better than long pasta (spaghetti, linguini, fettuccine).

serves 4, about a half hour

1 bunch (about 1 lb.) fresh broccoli rabe

2 Tbsp. plus ¼ tsp. kosher salt, divided, plus more to taste

1 lb. bite-size pasta such as orecchiette, farfalle, penne, or rigatoni

1 Tbsp. olive oil

1 lb. hot Italian sausage links with casing removed or bulk sausage

3 cloves garlic, peeled and thinly sliced

½ tsp. crushed red pepper flakes, more or less to taste

¼ tsp. fresh ground black pepper

grated Parmigiano Reggiano cheese for serving

1. Prepare the broccoli rabe. Trim and discard thick stems. Separate remaining stems, leaves, and florets to cook separately. Cut thinner stems into ¼ to ½-inch long pieces. Cut leaves into roughly ½-inch thick strips. Bring a 5-quart pot of water to a boil and add 2 tablespoons of salt. Add the stems and cook for about 1 minute. Add the leaves and florets and cook an additional minute. The broccoli rabe should be bright green and just barely cooked. Remove from water with a slotted spoon or spider, reserving hot water to cook the pasta. Rinse broccoli rabe in cold water to stop the cooking. When cool enough to handle, gently squeeze out as much water as possible. Set aside.
2. Return water to a boil and cook pasta according to package instructions. Just before pasta is finished, reserve 1 cup of starchy cooking water. When pasta is ready, drain to add to sausage you will prepare below.
3. Heat olive oil on high in a 10 or 12-inch heavy skillet. If using sausage links, remove casing. Break sausage into rough, bite-size chunks using your hands and add to skillet. Allow to cook for a couple of minutes without stirring. After sausage is somewhat cooked on one side, stir and add sliced garlic. Stir occasionally until sausage is mostly cooked through, an additional few minutes. Add crushed red pepper flakes and ground black pepper, along with reserved broccoli rabe. Stir in a few tablespoons of reserved pasta water and deglaze any tasty browned bits on the bottom of the skillet. Add drained pasta to the skillet or alternatively add everything to the empty pasta pot. Add enough reserved pasta water to lightly coat the pasta, sausage, and broccoli rabe. Taste and add salt, if needed.
4. Serve hot with grated Parmigiano Reggiano cheese.

Please like and share this post: