In this recipe, whole-wheat pasta is paired with the bold and assertive flavors of broccoli rabe. Blanching the broccoli rabe helps to tame its bitterness, while using the same water to cook the pasta streamlines the process and reduces the number of dishes to clean. Italian sausage adds a meaty substance to the dish, while creamy chickpeas complement the nutty flavor of the whole-wheat penne. Slices of red bell pepper provide a pop of color and sweetness. The combination of these ingredients creates a hearty and satisfying meal that showcases the flavors of both the pasta and the broccoli rabe. Whether you’re looking for a quick weeknight dinner or a delicious way to incorporate more vegetables into your meals, this whole-wheat pasta with broccoli rabe recipe is a winner.
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
- 6 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 8 ounces hot or sweet Italian sausage, casings removed
- 1 (15-ounce) can chickpeas, rinsed
- 3/4 cup low-sodium chicken broth
- Salt and pepper
- 1 pound broccoli rabe, trimmed and cut into 1 1/2-inch pieces
- 12 ounces (4 cups) whole-wheat penne
- 1/4 cup grated Parmesan cheese, plus extra for serving
PREPARATIONS:
- In a 12-inch nonstick skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the chopped onion and red bell pepper. Cook until softened, which should take about 5 minutes.
- Stir in the minced garlic and red pepper flakes, and cook until fragrant, approximately 30 seconds.
- Add the Italian sausage to the skillet and cook, breaking up the meat with a wooden spoon, until it is no longer pink, which should take about 4 minutes.
- Stir in the rinsed chickpeas and chicken broth. Bring the mixture to a simmer and cook until the chickpeas are heated through, approximately 2 minutes. Season with salt and pepper to taste.
- 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, which should take about 1 to 3 minutes. Using a slotted spoon, transfer the broccoli rabe to a paper towel-lined plate.
- Return the pot of water to a boil. Add the whole-wheat penne and cook, stirring often, until it reaches the desired al dente texture. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
- Add the sausage-broth mixture, blanched broccoli rabe, remaining 1 tablespoon of olive oil, and grated Parmesan cheese to the pot with the pasta. Toss the ingredients to combine. Season with salt and pepper to taste, and add the reserved cooking water as needed to adjust the consistency.
- Serve the pasta with broccoli rabe garnished with extra grated Parmesan cheese.
SPECIAL INSTRUCTIONS:
- Trim the broccoli rabe by removing any tough or woody stems.
TIPS:
- For a vegetarian version, omit the Italian sausage and add extra vegetables such as mushrooms or zucchini for additional flavor and texture.
- If you prefer a spicier dish, increase the amount of red pepper flakes to suit your taste.
This whole-wheat pasta with broccoli rabe recipe is a delightful combination of flavors and textures. The assertive broccoli rabe is tamed by blanching it, and the use of the same water to cook the pasta adds efficiency to the process. The addition of Italian sausage brings meaty depth to the dish, while the creamy chickpeas and sweet slices of red bell pepper complement the nutty flavors of the whole-wheat penne. With the final touch of grated Parmesan cheese, this pasta dish is a satisfying and wholesome meal that will please your taste buds. Whether you’re a fan of broccoli rabe or looking to incorporate more vegetables into your diet, this recipe is a winner. It’s perfect for a quick weeknight dinner or a delicious way to enjoy a hearty pasta dish. Prepare this flavorful recipe and savor the comforting flavors of whole-wheat pasta and broccoli rabe with each bite.
