MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta With Spicy Sausage, Broccoli Rabe & Chickpeas
Categories: Pork, Cheese, Beans, Herbs, Citrus
Yield: 4 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 Parmesan; grated,
- 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 ts salt, and 1/2 ts 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 tb 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.
Recipe by Lidey Heuck
Recipe FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
