Fine Cooking Magazine - November/December 2020

Servings:4 to 6

This is a family friendly recipe that is highly customizable. Don’t have broccoli rabe? Use spinach, kale, or sliced yellow squash.

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1 lb. hot Italian sausage, casings removed
2 medium cloves garlic, thinly sliced
1 15-oz. can crushed tomatoes
1 lb. dried gemelli pasta
Kosher salt
1 8-oz. bunch broccoli rabe, trimmed and cut into 3-inch pieces
1/2 cup finely grated Parmigiano-Reggiano; more for serving
Freshly ground black pepper
Crushed red pepper flakes, for garnish
Extra-virgin olive oil, for garnish

Preparation

In a large Dutch oven, cook the sausage on medium-high heat, breaking up the meat with the back of a fork, until cooked through and lightly browned, 5 to 7 minutes. Add the garlic, and cook for about 2 minutes more. Add the tomatoes, pasta, and 1 tsp. salt, and stir until well combined.

Add 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-high. Cook, uncovered, stirring frequently, until the water is absorbed, 10 to 12 minutes. Add 2 cups water, and return to a boil. Cook, stirring frequently, until all the liquid has absorbed and the pasta is al dente, 6 to 8 minute. Reduce the heat to medium, add the broccoli rabe, and cook until the broccoli rabe is tender, about 6 minutes. Remove from the heat, and stir in the cheese. Season to taste with salt and pepper.

Divide among pasta bowls. Garnish with additional Parmigiano, the pepper flakes, and a drizzle of olive oil, and serve immediately.