Penne with Broccoli Rabe and Italian Sausage
Charlotte Bucari
If desired, substitute chicken or turkey sausage for pork sausage.
ingredients
- 1 lb. penne pasta
- 1 lb. Italian sausage
- 2 bunches broccoli rabe
- 1 package mushrooms, sliced
- 1 can of cannellini beans, rinsed,drained
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 14.5 oz. can chicken broth
- 4 oz. white wine
- 1/4 tsp. red pepper flakes
- 1/2 tsp. oregano
- 4-5 Tb. extra virgin olive oil
- 1 Tb. unsalted butter
- 1/4 cup fresh parsley, chopped
- Grated Romano cheese
directions
- 1
Bake sausage in oven for about 30-40 minutes at 350°.
- 2
Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut stems and leaves into 1 1/2 inch pieces. Rinse and drain.
- 3
Pour olive oil in pot and place over medium heat. Add chopped broccoli rabe and simmer, partially covered. When wilted, add chicken broth and continue to simmer.
- 4
In a small fry pan, add 1 Tb. olive oil and 1 Tb. unsalted butter and sauteé onion, garlic until lightly golden. Add sliced mushrooms, oregano, red pepper, parsley. Continue to sauteé for a few minutes.
- 5
Add mixture to broccoli rabe and stir to blend. Add beans and wine.
- 6
Continue to simmer, stirring occasionally.
- 7
Slice cooked sausage and add to broccoli rabe mixture.
- 8
Cook penne as directed. Drain and add to mixture. Toss to blend. Add more broth to mixture, if needed, to increase liquid.
- 9
Serve with grated cheese.
Source: Charlotte Bucari
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