Food Network: Pasta with Sausage and Broccoli Rabe

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Pasta with Sausage and Broccoli Rabe
Recipe courtesy Kathleen Daelemans

Ingredients
1 pound broccoli rabe, trimmed of damaged leaves
1 pound orecchiette or other pasta noodle
2 tablespoons water
4 to 5 cloves garlic, thinly sliced
1/2 pound Italian sausage, cut into quarter-inch slices
Salt
1 cup coarse, seasoned bread crumbs, toasted, optional garnish
Pecorino Romano or Parmesan, optional garnish

Directions
Cut the broccoli rabe into 3 to 4 inch pieces,

discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli
rabe until tender and cooked through, about 5 to 6 minutes. Before you drain
broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe
with cold water until it has cooled off. Spread it out on a towel to finish
draining.
Meanwhile, cook the pasta in a large pot of boiling water according to package
directions until al dente.
While the pasta is cooking, place 2 tablespoons of water into a cold skillet with
garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally,
until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour
reserved broccoli water into pan with sausage.
When the pasta is cooked, drain it and place back in pot you cooked it in and
season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe.
Taste and adjust seasonings. Serve immediately.

If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly
grated pecorino Romano or parmesan cheese.