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.
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)
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)
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)