Sausage with Broccoli Rabe
The peppery flavor of broccoli rabe is complemented beautifully with the savory flavor of sausage. I like to use the thin luganega sausage in this recipe.
3 Bunches Broccoli Rabe, Stems Trimmed, Chopped in 2” Sections
¼ Cup Olive Oil, 3 Chopped Garlic Cloves
½ Tsp. Red Pepper Flakes, 1 Tsp. Salt
2 Tbsp. Olive Oil & 1 lb. Luganega Sausage, Cut in 2” Sections
In a large pot of boiling salted water, add the broccoli rabe in batches for approx. 3 minutes. Reserve about ½ cup of the cooking liquid. Transfer the broccoli rabe into a bath of ice water to cool. When the broccoli rabe is cooled, drain and set aside. In a saucepan over medium heat, add the olive oil, chopped garlic and red pepper flakes. Heat for approx. 1 minute, until the garlic is light brown. Add the reserved cooking liquid and the broccoli rabe. Heat through and add the salt to taste. Meanwhile, in a large sauté pan, heat 2 Tbsp. of olive oil. Add the luganega sausage and sauté for approx. 5 minutes. Turn over and cook for an additional 5 minutes. Add the cooked sausage to the broccoli rabe mixture and cook for approx. 5 minutes, until the flavors have combined. Serve warm.