Pennette w/ Broccoli Rabe and Chicken Sausage
I love to cook, so every Sunday I try to make a more substantial supper that will give me some tasty leftovers for the beginning of the week.
This Sunday was cold and rainy so I wanted to do something a bit heartier...
This recipe is based on a dish at Mario Batali's Osterio Mozza.
I tweaked the recipe a little to make it a little healthier (Ex: chicken sausage instead of pork sausage) and subsituted for a things I could not find at the regular grocery (Ex :Orriechiette pasta).
All in all, it still reflects what I love so much about Mario's rustic italian cuisine.
1 bunch rapini (broccoli rabe) thick stem bottoms chopped off
2 tbsp olive oil
1 cup of finely chopped Spanish onion
3 cloves garlic, minced ( adjust as you see fit- I used to close to 5 as I love garlic!)
1/2 tsp sea salt (I like French grey sea salt)
12 ounces chicken sausage, casings removed and crumbled
1/2 cup of marinara sauce (jarred is fine, but I like making my own from this simple recipe)
10 ounces pennette (mini penne)
4 ounces Parmigiana Reggiano grated (3/4 cup)
10 ounces pennette (Mario uses orecchiette- but I was not able to find any)
~Bring a large pot of salted water to a boil . Reserve a bowl of ice water on the side. Add broccoli rabe and cook until crisp and tender, about 3 min. Using tongs, transfer broccoli rabe to ice water to stop cooking. Drain broccoli rabe, finely chop and set aside
~Heat olive oil in a skillet over medium heat, add onion, garlic and salt and saute until onion is translucent. Add sausage and saute, until browned about 6 min.
~Add broccoli rabe and saute for 2 min. Stir in marinara sauce and add 1/2 cup of water. Simmer sauce over low heat until mixture thickens
~ Cook pennette until al dente, about 10 min
~Drain pasta and add to sauce. Stir in half the cheese and then add sprinkle remaining cheese to top of pasta to finish
This is deliciouso with a nice glass of Pinot Noir!
Buon Appetitio and Happy Sunday:)