Broccoli Rabe And Salami Pasta Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

Steps:

• Trim ends of the broccoli rabe and cut into 3-inch pieces.
• Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

Steps:

• Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
• Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
• Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.

Steps:

• Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
• Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
• While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
• Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
• Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

Steps:

• Bring two large pots of salted water to a boil.
• While the water is heating, remove sausage from casings (if you can't find Italian sausage bulk)heat a large frying pan over medium heat and place sausage in the pan, breaking into bite sized pieces while cooking.
• Cook sausage till nicely browned, (reserve).
• Cut off stems from Broccoli Rabe and place in boiling water.
• Boil your pasta of choice only cut back on time from the package directions by 1-2 minutes.
• Thinly slice 1-2 cloves of garlic, and place in a small sauce pan with the olive oil (and pepper flakes if desired).
• Cook garlic till lightly toasted (be careful! Don't burn it).
• When broccoli rabe is tender resesrve about 1 cup of the cooking liquid and drain the broccoli.
• Use the cooking liquid from the broccoli rabe to deglaze the frying pan with the sausage.
• Return the drained broccoli to the pot, add the sausage and the cooked pasta.
• Add Olive oil with garlic and the cheese and toss together.
• simmer all ingredients together for about 1-2 minutes (to allow flavors to marry).
• serve with extra cheese for sprinkling.

Steps:

• Cut Broccoli Rabe all the way down to end of stems. Cut in about 1/2 inch sections on top and get smaller as you go down. When stems get very tough towards bottom stop cutting and discard.
• Wash thoroughly and drain.
• Place in large pot cover with water add salt.
• Bring to boil uncovered and then reduce heat.
• Simmer until all is soft about 45 minutes.
• Drain when cooked set aside.
• At the same time Broccoli is cooking, cook pasta in rapidly boiling salted water.
• Drain when cooked and put aside.
• While Pasta and Rabe are cooking fry the sausage in about 1/2 tablespoons Olive Oil until brown. Set aside.
• Chop Garlic.
• Place Olive Oil in Pan heat and then add garlic.
• When you SMELL the garlic (not brown) add the Hot Pepper and slowly add Brocoli Rabe.
• Toss oil and garlic through all Broccoli Rabe.
• Toss in Pasta and Sausage.
• Cover with generous sprinkle of Parmasian Cheese.
• Serve.
• ENJOY!

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Add salt and broccoli rabe to the boiling water. Cook until just tender. Drain, and transfer to ice bath. When cool, drain, and set aside.
• Heat oil in a 10-inch skillet over medium-high heat. Add garlic and shallots; cook until just golden. Add sausage; saute, breaking up with the back of a spoon, until cooked through. Add broccoli rabe and stock. Cook until heated through.
• Into the same large pot, add pasta; cook according to package directions until al dente. Drain.
• Add pasta to skillet; toss to combine. Season with salt, black pepper, and crushed red pepper. Sprinkle with cheese; toss to combine. Serve immediately.

Steps:

• Place sausage in a large skillet over medium heat and, using a wooden spoon, cook until brown and crumbly.
• Meanwhile, bring at least 4 quarts of lightly salted water to boil and add broccoli rabe and cavatelli. Cook until pasta is done, approximately 11 minutes. Before draining, reserve approximately 2 cups of pasta cooking water.
• When sausage is done, remove from skillet with a slotted spoon. Add extra virgin olive oil to skillet drippings and cook over medium heat until warm. Add sliced garlic, and red pepper flakes and cook until lightly golden (about 1 minute). Add about 1 cup of pasta cooking water to skillet and cook for 1 minute more. Then add drained pasta and broccoli rabe to skillet. Stir to combine and add reserved sausage. Add salt, pepper, and cheese to taste. Stir to combine again. Simmer for 2 minutes or so. If too thick, add more of the reserved pasta cooking water until desired consistency.
• Add more cheese before serving and enjoy!

Steps:

• Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
• Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
• Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Steps:

• Bring a large pot of water to a boil with the salt. Add the broccoli rabe and cook for 6 to 8 minutes, or until soft. Remove with a slotted spoon and set aside.
• Return the same pot of water to a boil, add the orecchiette and cook for 10 minutes, or until slightly undercooked. Drain, reserving the cooking water.
• Split the sausages lengthwise down the middle and remove from their casings.
• Heat the olive oil in a high-rimmed skillet over medium heat. Add the sausage meat, breaking it up as finely as possible. Add the broccoli and continue cooking and stirring until the broccoli breaks down to a saucelike texture.
• Add the chicken stock and orecchiette. Finish cooking the pasta in the sauce, being careful it doesn't stick. You may have to keep adding a little pasta water, additional stock or tap water until the pasta is soft yet chewy (al dente), making sure not to over-cook it.
• Finish the pasta by folding in the cheese, a few squeezes of lemon juice and the optional breadcrumbs.

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.