You may also like
Categories:
whole wheat rotini pasta broccoli rabe Italian sausage sausage drippings garlic tomatoes salt Parmesan cheese red pepper olive oil
Viewed: 37 - Published at: a year agoIngredients
- 8 ounces whole wheat rotini pasta
- 3 bunches broccoli rabe, trimmed
- 4 (4 ounce) links hot Italian sausage, cut into 1 inch pieces
- 1 tablespoon sausage drippings
- 2 garlic cloves, chopped
- 1 (14.5 ounce) can diced tomatoes
- salt and ground black pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil, or to taste
Method
- 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 rotini, and return to a boil.
- Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes.
- Drain well in a colander set in the sink.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
- Cover, and bring the water to a boil over high heat.
- Add the broccoli rabe, recover, and steam until just tender, about 2 minutes depending on thickness.
- Place the Italian sausage into a large skillet over medium heat, and cook until browned and no longer pink inside, about 5 minutes.
- Remove sausage from pan and set aside; drain excess grease, leaving about 1 tablespoon of sausage drippings in the pan.
- Sprinkle in the garlic, and cook until it starts to brown, about 1 minute; stir in half the broccoli rabe.
- Cook and stir until the rabe has wilted, and add the remaining rabe and the diced tomatoes.
- Cook until all the rabe is tender, about 5 minutes; sprinkle with salt and black pepper.
- Return the sausage to the skillet, and cook just until the meat is hot; sprinkle with Parmesan cheese, crushed red pepper flakes, and a drizzle of olive oil.
- Serve over hot rotini.
