No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as the Italian grandmothers who have been making it for generations.
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2000s Recipes + Menus
Broccoli Rabe with Sweet Italian Sausage
Serves8
- Active time:30 min
- Start to finish:30 min
RECIPE BY TONY OLTRANTI
January 2009
- 3 lb broccoli rabe (about 3 medium bunches), trimmed
- 1 1/2 lb sweet Italian sausage links, cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil
- 5 garlic cloves, chopped
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Cut broccoli rabe into 3-inch-long pieces. Cook in a large pot of boiling salted water (3 Tbsp salt for 6 qt water), uncovered, until tender, about 5 minutes. Drain, then rinse under cold water to stop cooking. Squeeze out excess water from handfuls of broccoli rabe.
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Meanwhile, preheat broiler.
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Broil sausage in a 4-sided sheet pan 3 to 4 inches from heat, turning occasionally, until cooked through, about 5 minutes. Keep warm, covered.
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While sausage broils, heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook garlic, stirring, until fragrant but not browned, about 1 minute.
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Separate broccoli rabe, then sauté in garlic oil until coated with oil and heated through, about 4 minutes. Stir in sausage.
Cooks’ note: Broccoli rabe can be cooked 1 day ahead and chilled.
- Keywords
- tony oltranti,
- italian,
- pork,
- broccoli rabe
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