Broccoli Rabe and Italian Sausage Pasta

    Broccoli Rabe and Italian Sausage Pasta


    11 people made this

    This is a great pasta dish just like you'd find in a good Italian restaurant. You can adjust the garlic and hotness to your taste. Fresh pasta is best if you can find it.

    Serves: 6 

    • 500g orecchiette or seashell pasta
    • 2 bunches broccoli rabe (rapini), trimmed and chopped
    • 1/4 cup (65ml) extra-virgin olive oil
    • 6 (125g) links hot Italian sausage
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1/2 teaspoon onion salt
    • 1/2 teaspoon garlic powder
    • 1 pinch ground black pepper
    • 125g sliced black olives

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

    1. 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 pasta 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 12 minutes. Drain well in a colander set in the sink.
    2. At the same time, bring another large pot of lightly salted water to a boil. Stir in the broccoli rabe and cook uncovered until tender, about 6 minutes. Drain, and return to the pot along with the pasta.
    3. Meanwhile, heat the olive oil in a large frypan over medium heat. Add the sausage and cook until firm turning frequently, about 5 minutes. Cut the sausage into 1cm pieces and sprinkle with the minced garlic, salt, onion salt, garlic powder and black pepper. Cook until the sausage is no longer pink in the centre and beginning to brown on the cut sides, about 5 minutes more. Once done, stir the sausage mixture into the pasta along with the sliced black olives to serve.

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