Original Creations

Campanelle with Sausage & Broccoli Rabe

April 8, 2018 /

Its Sunday…so that means pasta, right?

One of the staples in our house is Sausage with Broccoli Rabe. This is one of the most traditional Italian meals with several variations.

I make this many ways, whether it be switching up the type of pasta, using spicy sausage instead of sweet, or even using Turkey Sausage for a leaner dish. Other times, I will substitute the pasta for Cannellini Beans.

Overall, this preparation is one of the easiest and most delicious so it’s the one I’ve chosen to share with all of you!

It can be adapted into several other forms, but once you have the basic technique down, it is always a crowd- pleaser. 

What you’ll need: There seems to be hundreds of options in the grocery store as far as which brand, type of meat, or seasoning, but I tend to stick to a basic “Sweet (or Spicy) Italian Pork Sausage,” which has a nice bite to it, and great flavor. It also produces a decent amount of fat renderings, which is vital in getting a depth of flavor into the finished dish. 

You will also need a fresh bunch of Broccoli Rabe, Chicken Stock, Fresh Garlic, and some type of short-cut pasta (I typically use either Campanelle, Mezze Rigatoni, or Orecchiette). 

Once you have your basic ingredients in hand and ready to go, it’ll only be approximately 15-20 minutes before you have a dish your guests are sure to love. 

Check out the recipe below:

Campanelle with Sausage & Broccoli Rabe
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Ingredients
  1. Sweet (or Spicy) Italian Pork Sausage (one small pack, 6 links)
  2. Broccoli Rabe- 1 Bunch
  3. 1/2 LB Campanelle Pasta (or pasta of your choice)
  4. 1/2 Cup Starchy Cooking Water
  5. 1/2 Cup Chicken Stock
  6. 4 Cloves Fresh Garlic
  7. 1 TBSP Butter
  8. 1/4 Cup Extra Virgin Olive Oil
  9. Hot Pepper Flakes (optional)
  10. Salt & Pepper (to taste)
Instructions
  1. Boil a small/medium pot of water. Rinse, and trim broccoli rabe (about 3-4 inches of thick stalk) and remove any outer leaves. Cut into approx. 1 inch segments, and blanch in boiling water for approximately 2 minutes. Remove and shock under cold water to discontinue the cooking process- set aside. Smash and chop fresh garlic. Set aside.
  2. Boil a second medium pot with salted water. Add pasta and cook until just under "al dente." Before draining, reserve 1/2 cup of the starchy water.
  3. Remove casings from sausage and place into a (hot) frying pan- using a wooden spoon to break up into small, bite-sized pieces. Stir occasionally until sausage is cooked through, caramelized, and crispy on the outside. Once cooked through, remove with a slotted spoon and transfer onto a paper towel lined plate/bowl.
  4. In the same pan (with the fat renderings from the sausage), add fresh olive oil and garlic. Stir for approximately one minute and add a few shakes of red pepper flakes. When garlic has begun to brown, add butter. After the butter melts down- add in the starchy water and chicken stock. Bring to a simmer. Add back in the broccoli rabe, sausage, and pasta.
  5. Season with salt & pepper and continue cooking until the pasta and the broccoli rabe is "al dente," approximately 2 minutes.
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