Pasta with Broccoli Rabe and Sausage
By America's Test KitchenPublished on September 26, 2012
Time
1 hour
Yield
Serves 4 to 6
Ingredients
2 anchovy fillets, rinsed4 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 4 garlic cloves, minced1 pound orecchiette pastaSalt 8 ounces hot Italian sausage, casings removed, cut into ¼-inch pieces½ teaspoon red pepper flakes 1 pound broccoli rabe, trimmed and cut into ¼-inch pieces1 cup low-sodium chicken broth 1 ½ tablespoons unsalted butter 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Before You Begin
It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.
Instructions
- Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- While pasta cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add sausage and cook, stirring often, until browned and cooked through, 2 to 4 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate. Leave rendered fat in skillet.
- Return skillet to medium heat, add remaining 2 tablespoons oil, remaining garlic, and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high and add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe to colander set in bowl. Do not wash skillet.
- Bring broth and ¾ cup pasta water to boil in now-empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe, sausage, and ½ cup Parmesan to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing remaining Parmesan separately.
Time
1 hourYield
Serves 4 to 6Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
8 ounces hot Italian sausage, casings removed, cut into ¼-inch pieces
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
8 ounces hot Italian sausage, casings removed, cut into ¼-inch pieces
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Ingredients
2 anchovy fillets, rinsed
4 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
4 garlic cloves, minced
1 pound orecchiette pasta
Salt
8 ounces hot Italian sausage, casings removed, cut into ¼-inch pieces
½ teaspoon red pepper flakes
1 pound broccoli rabe, trimmed and cut into ¼-inch pieces
1 cup low-sodium chicken broth
1 ½ tablespoons unsalted butter
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Why This Recipe Works
Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste of anchovy fillets, lemon juice, and olive oil rounded out the flavors of our sauce.
Before You Begin
It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.
Instructions
- Using fork, smear anchovies on cutting board into uniform paste (you should have about 1 teaspoon). Combine anchovy paste, 1 tablespoon oil, lemon juice, and 1 teaspoon garlic in bowl; set aside.
- Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- While pasta cooks, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat, until shimmering. Add sausage and cook, stirring often, until browned and cooked through, 2 to 4 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate. Leave rendered fat in skillet.
- Return skillet to medium heat, add remaining 2 tablespoons oil, remaining garlic, and pepper flakes; cook, stirring often, until fragrant, 1 to 2 minutes. Increase heat to high and add half of broccoli rabe; cook, stirring often, until just wilted, about 1 minute. Add remaining broccoli rabe and ½ teaspoon salt; cook, stirring often, until crisp-tender, 2 to 3 minutes. Transfer broccoli rabe to colander set in bowl. Do not wash skillet.
- Bring broth and ¾ cup pasta water to boil in now-empty skillet over high heat. Reduce heat to medium and simmer until reduced to about 1 cup, 4 to 6 minutes. Remove skillet from heat and whisk in reserved anchovy mixture and butter. Add sauce, reserved broccoli rabe, sausage, and ½ cup Parmesan to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing remaining Parmesan separately.
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