Penne with Sausage and Broccoli Rabe

Broccoli rabe, with its pungent and earthy flavor, is a perfect match for the savory meatiness of sausage. In this recipe, we give this classic combination a lighter and fresher feel by adding red bell pepper for sweetness and crunch and opting for Italian turkey sausage instead of pork sausage, which provides a lighter counterpart to the vegetable components. To balance the bitterness of the broccoli rabe, we blanch it in the pasta cooking water, ensuring a quick and flavorful cooking process. The sauce is created with chicken broth, white wine, and sautéed onion and garlic, resulting in a simple yet delicious combination. A touch of flour gives the sauce a nice clingy consistency. By using these techniques and ingredients, we achieve a satisfying and flavorful pasta dish.

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 6 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 1 pound hot or sweet Italian turkey sausage, casings removed
• 1 tablespoon all-purpose flour
• ½ cup dry white wine
• 1 cup low-sodium chicken broth
• 1 pound broccoli rabe, trimmed and cut into 1½-inch pieces
• Salt and pepper
• 1 pound penne
• ¼ cup grated Parmesan cheese, plus extra for serving

PREPARATION:

1. Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the chopped onion and red bell pepper, and cook until softened about 5 minutes.
2. Stir in the minced garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the turkey sausage, breaking up the meat with a wooden spoon, and cook until no longer pink, about 4 minutes.
4. Stir in the all-purpose flour and cook for 1 minute.
5. Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Simmer until nearly evaporated, about 2 minutes.
6. Stir in the chicken broth, return to a simmer, and cook until slightly thickened, about 1 minute.
7. In a large pot, bring 4 quarts of water to a boil. Add the broccoli rabe and 1 tablespoon of salt. Cook, stirring often, until the broccoli rabe is crisp-tender, about 1 to 3 minutes. Using a slotted spoon, transfer the broccoli rabe to a paper towel-lined plate.
8. Return the pot of water to a boil. Add the penne pasta and cook, stirring often, until al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
9. Add the sausage-broth mixture, the blanched broccoli rabe, the remaining 1 tablespoon of olive oil, and the grated Parmesan cheese to the pot with the cooked pasta. Toss everything together to combine. Season with salt and pepper to taste. If needed, add some of the reserved cooking water to adjust the consistency of the sauce.
10. Serve the pasta with extra Parmesan cheese.

SPECIAL INSTRUCTIONS:

• For a spicier kick, choose hot Italian turkey sausage. If you prefer a milder flavor, opt for sweet Italian turkey sausage.

TIPS:

• Blanching the broccoli rabe in the pasta cooking water helps to reduce its bitterness and ensures a quick cooking time.
• Adjust the seasoning with salt and pepper according to your taste preferences.
• Serve the pasta with an extra sprinkle of grated Parmesan cheese for added flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 460
• Fat: 11g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Carbohydrates: 66g
• Protein: 23g
• Fiber: 3g
• Sodium: 760mg

YIELD:

This recipe serves 4-6 people.

In conclusion, this pasta dish featuring broccoli rabe and Italian turkey sausage offers a delightful combination of flavors and textures. The pungent and earthy taste of the broccoli rabe pairs perfectly with the savory meatiness of the sausage. By incorporating red bell pepper for sweetness and crunch, we add freshness to the dish.

The use of Italian turkey sausage instead of traditional pork sausage provides a lighter counterpart to the vegetable components. This substitution still offers the savory and satisfying meatiness that complements the other ingredients. The addition of onion, garlic, red pepper flakes, chicken broth, and white wine creates a flavorful and uncomplicated sauce. A touch of flour gives the sauce a nice clingy consistency, coating the pasta and other ingredients evenly.

Blanching the broccoli rabe in the pasta cooking water not only reduces its bitterness but also ensures a quick cooking process. This step helps to maintain the vibrant green color and crisp.