Another weeknight fave in the Joy Household, especially because it doesn’t require a lot of time or ingredients (win, win) It is also an easy recipe to modify or change up. Sometimes I will swap out broccoli rabe for spinach or even broccolini when I see it. You could even kick it up a notch and use spicy sausage. Nonetheless, it’s a crowdpleaser.
- 1 large bunch broccoli rabe, washed with of stem removed
- 1 lb italian chicken sausage, removed from casing
- 1 tsp olive oil to coat the pan
- 5 garlic cloves, chopped
- 10 oz orecchiette pasta
- 1 cup low sodium chicken broth
- 1/4 cup grated Parmigiano Reggiano
- crushed red pepper flakes (optional)
- Bring a large pot of salted water to a boil.
- Heat a large nonstick skillet and brown the sausage over medium-high, breaking it up as it cooks with a wooden spoon until browned, 5 to 7 minutes; then remove from heat (I usually put it aside in a bowl)
- Once water boils, add the pasta and bring back to a boil, once boiling, add broccoli and cook pasta until al dente.
- Drain pasta and broccoli and set aside.
- Return large skillet to the stove and set heat to medium; coat bottom of pan with olive oil, add garlic. Cook until golden, just keep an eye on it so it doesn’t burn, about a minute or so.
- Reduce stove down to low and add pasta and then sausage to the skillet.
- Add chicken broth, grated cheese, salt and pepper to taste and mix well.
- Serve in pasta bowls and top with red pepper flakes and additional grated cheese.