SAUSAGE AND BROCCOLI RABE SHEET PAN DINNER
Sweet Italian sausage and spicy broccoli rabe come together in this simple meal that's prepared on just one sheet pan. Add an extra pinch of red pepper flakes if you want a little more heat.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the fennel on the prepared baking sheet and toss with with 1 tablespoon olive oil and 1/2 teaspoon salt. Move to one side of the baking sheet and roast until the fennel begins to soften, about 20 minutes.
- Remove from the oven and place the crumbled sausage in an even layer in the center of the baking sheet. In a medium bowl, toss the broccoli rabe with the sliced garlic, red pepper flakes, remaining 2 tablespoons of olive oil and 1/2 teaspoon salt and spread into an even layer on the empty side of the pan.
- Roast until the fennel and broccoli rabe are tender and charred in spots and the sausage is completely cooked through, about 15 minutes more. Toss vegetables and sausage with the accumulated juices on the tray before serving.
PASTA WITH BROCCOLI RABE AND SAUSAGE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
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.
PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS
In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, beans, meat, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA
Categories Sauté Parmesan Sausage Fall Broccoli Rabe Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add sausages. Cover skillet and cook until sausages are brown and cooked through, about 8 minutes per side. Transfer sausages to plate; tent with foil to keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium heat. Add polenta; mash with potato masher until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is warmed through, about 5 minutes. Season polenta with salt and pepper.
- Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.
PENNE WITH SAUSAGE AND BROCCOLI RABE
Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.
Provided by shannon
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g
SAUSAGE AND BROCCOLI RABE WITH POLENTA
This is from one of my Food & Wine cookbooks. They recommend serving this with an Italian barbera because it has minimal tannins. Sausage and broccoli sauce freezes and reheats well. You can use either hot or mild Italian sausage. This is also good served over pasta.
Provided by dicentra
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
- Rinse under cold water and drain again. Cut into 2 inch lengths.
- In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
- Remove. When cool enough to handle, cut into slices.
- Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
- Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
- Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
- Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
- Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
- Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.
Nutrition Facts : Calories 839.2, Fat 56.9, SaturatedFat 16.8, Cholesterol 86.2, Sodium 3336.8, Carbohydrate 44.8, Fiber 6.9, Sugar 3.4, Protein 36.4
ITALIAN SAUSAGE AND POLENTA BITES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 24 appetizers
Number Of Ingredients 10
Steps:
- Cook sausage with oil in a hot saute pan until done. This may take about 45 minutes. Remove from pan. Let sausage rest 5 to 10 minutes before slicing into about 2 dozen slices. In same pan, gently cook red bell peppers until tender and drain well.
- While the sausage is cooking, begin the polenta. Combine chicken stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal in a thin stream. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in butter and cooked red bell peppers. Season with salt and pepper, if needed.
- Spoon a small amount of polenta on each saltine cracker and then a slice of sausage. Then add 1/8 teaspoon polenta on top of the sausage slice and garnish with 1 or 2 slices of scallions.
SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE
Categories Leafy Green Pork Tomato High Fiber Fall Gourmet
Yield Serves 4 generously
Number Of Ingredients 14
Steps:
- On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
- Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
- Serve polenta sprinkled with Parmesan.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
BROCCOLI RABE WITH ITALIAN SAUSAGE
Provided by Barbara Kafka
Categories easy, quick, side dish
Time 30m
Yield Four servings as a main course
Number Of Ingredients 6
Steps:
- Place the sausage in a 9-inch pie plate, and cover with a paper towel. Cook at 100 percent power in a high-power oven for 11 minutes. Remove from oven and uncover. Pour off liquid and set aside.
- Place the broccoli rabe in a 14-by-9-by-2-inch oval dish. Toss with the olive oil and red-pepper flakes, if using. Cover tightly with microwave plastic wrap. Cook for 8 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Stir in salt, pepper and cooked sausage. Serve alone or over cooked pasta.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 20 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 1008 milligrams, Sugar 0 grams
ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE
This is from "Lidia's Italian Table: Italian American Favorites" by Lidia Matticchio Bastianich, author and host of the PBS television series of the same name. The shape of the pasta (orecchiette means "little ears" ) soaks up the flavorful sauce. This is a one-dish meal, very hearty and very satisfying. Serve with lots of crusty bread to soak up the sauce.
Provided by Epi Curious
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a boil.
- Cook the orecchiette in a large pot of boiling salted water until al dente; drain well.
- Meanwhile, in a large, deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the hot chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.
- Add the orecchiette to the skillet and toss gently. Sprinkle half the Parmigiano on top and toss again. Serve immediately, sprinkled with the remaining cheese.
Nutrition Facts : Calories 498.6, Fat 17.5, SaturatedFat 4.8, Cholesterol 20.7, Sodium 525.5, Carbohydrate 62.9, Fiber 5.5, Sugar 3.2, Protein 23.3
SAUSAGE, MOZZARELLA, AND BROCCOLI RABE WITH SHELLS
Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. You can substitute a mild sausage, such as sweet Italian, for the spicy variety. If you can't find broccoli rabe, use regular broccoli and increase boiling time to 1 minute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes (reduce heat if browning too quickly).
- Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring constantly, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. Discard thyme.
- Meanwhile, in a large pot of boiling salted water, cook pasta 4 minutes less than package instructions. Add broccoli rabe to pot and cook 15 seconds. Drain pasta and broccoli rabe and return to pot. Stir in sausage mixture. Transfer to a 3-quart baking dish or divide among four 16-ounce gratin dishes. Top with mozzarella and Parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.
Nutrition Facts : Calories 637 g, Fat 26 g, Fiber 4 g, Protein 39 g
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- In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain. Rinse with cold water and drain thoroughly. Cut into 2-inch lengths.
- In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove. When cool enough to handle, cut into slices.
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- In a large pot of boiling salted water, cook the broccoli rabe until tender, about 2 minutes. Drain, then rinse in cold water and drain again thoroughly. Cut into 2-inch pieces and set aside.
- Heat 1 tablespoon of the extra-virgin olive oil in a large heavy skillet. Add the sausage and cook over moderately high heat, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the sausage to a plate and let cool slightly. Slice the sausage into 1/2-inch-thick rounds.
- Pour off all but 2 tablespoons of the fat from the skillet. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the wine and bring to a simmer. Stir in the sausage slices, tomatoes, stock, thyme and 1 1/4 teaspoons of the salt. Bring to a simmer and cook for 20 minutes. Add the broccoli rabe, parsley and pepper and return to a simmer.
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