Subj : 100 Easy Racipes - 28
To   : All
From : Dave Drum
Date : Fri Nov 29 2024 03:09 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pasta w/Spicy Sausage, Broccoli Rabe & Chickpeas
Categories: Pork, Cheese, Beans, Herbs, Citrus
     Yield: 5 servings

          Salt & black pepper
 1 1/2 lb Broccoli rabe or broccoli;
          - chopped, tough stems
          - discarded
     1 lb Shaped pasta, such as
          - campanelle or orecchiette
     2 tb Olive oil
     1 lb Hot Italian sausage
     3 cl Garlic; minced
   1/2 c  Dry white wine
    15 oz Can chickpeas; rinsed,
          - drained
     2 tb Unsalted butter
   1/2 c  Grated Parmesan; more to
          - serve
     1    Lemon; zested, juiced

 Bring a large pot of salted water to a boil. Roughly
 chop the broccoli rabe, add it to the pot, and cook for
 3 minutes. Use a sieve or slotted spoon to lift the
 broccoli rabe from the water and place it in a colander
 to drain.

 Bring the water back to a boil. Cook the pasta according

 to package instructions until al dente, reserve 1 cup
 pasta water, then drain pasta.

 Meanwhile, in a large Dutch oven or deep, 12" skillet,
 heat the olive oil over medium-high. Add the sausage and
 cook, breaking it up with a wooden spoon, until browned,
 3 to 5 minutes. (Don’t worry if the sausage is not
 completely cooked through.) Add the garlic and cook for
      30    seconds.

 Add the wine and cook, scraping any bits from the bottom
 of the pan, until the wine is reduced by half, about 1
 minute.

 Add the broccoli rabe, chickpeas, 1 teaspoon salt and
 1/2 teaspoon pepper to the skillet and cook over medium
 heat, stirring often, until the sausage is cooked
 through and the broccoli rabe is very tender, about 3
 minutes.

 Add the pasta and 1/2 cup of the reserved pasta water,
 toss well, and cook over low heat until the sauce comes
 together, about 1 to 2 minutes. Add additional pasta
 water, a few tablespoons at a time, if needed for
 moisture.

 Remove the pan from the heat, add the butter, Parmesan,
 lemon zest and lemon juice, and toss until the butter is
 melted. Divide pasta among shallow bowls and top with
 additional cheese sprinkled on top.

 By: Lidey Heuck

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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