Farfalle and Broccoli Rabe

    (124)
    35 minutes

    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.


    84 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (124)

    Reviews in English (99)

    by
    45

    First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links, but I would highly reccomend the bulk sausage as suggested in the recipe.  -  28 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    24

    Very tasty. Will definitely make again. I didn't have incredients with me so I bought regular ole sweet sausage in casing. Instead of removing casing I just cut it up into small chunks as it was cooking. I also added more chopped garlic.  -  12 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    21

    Very tasty recipe. Could use any chunky pasta for this recipe, e.g., penne. I used less sausage as I don't need that much meat in a dish. Will definitely prepare again. Thanks!!  -  14 Apr 2008  (Review from Allrecipes USA and Canada)

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