Farfalle and Broccoli Rabe

    Farfalle and Broccoli Rabe

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    Broccoli rabe or rapini is nutty and pungent vegetable common in Italian cuisine. This dish is delicious with cheesy garlic bread and a sparkling white wine.

    Serves: 10 

    • 500g farfalle (bow tie) pasta
    • 1 tablespoon olive oil
    • 500g Italian sausages, casings removed
    • 2 cloves garlic, minced
    • 2 1/2 cups (625ml) chicken stock
    • 1/8 teaspoon chilli flakes
    • 1 bunch broccoli rabe (rapini), trimmed
    • 65g butter
    • 1 1/2 cups grated Parmesan cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes; drain.
    2. Meanwhile, heat the olive oil in a large frypan over medium-high heat. Stir in the Italian sausages and break up until crumbly and no longer pink, about 5 minutes. Stir in the garlic and continue cooking until the sausages begin to brown, about 5 minutes more.
    3. Pour off the excess grease then pour in the chicken stock and chilli flakes. Bring to a boil over high heat then add the broccoli rabe and cover. Cook until the broccoli rabe is tender, about 4 minutes.
    4. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

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