Pasta with Sausage & Broccoli Rabe

 Pasta with Sausage & Broccoli Rabe

Ingredients:

• One 12-oz box of Barilla gluten-free penne (or other types of regular pasta)

• One bunch of broccoli rabe (also called rapini)

• 4 cloves garlic (or less, depending on taste)

• Extra virgin olive oil

• Grated Parmesan (or Parmesan/Romano mix)

• Ground Italian sausage (sweet or mild – I use sweet)

• Salt and pepper

• Red pepper flakes (optional - can be mixed in or sprinkled on top to taste)

Instructions:

1. Remove stems from broccoli rabe, cut into 1-inch pieces, rinse, and set aside.

2. Cook pasta according to package directions.

3. While the pasta water is boiling, cook the garlic and sausage in olive oil in a large pan.

4. Add broccoli rabe to the pasta with approximately 4 minutes cooking time remaining, to blanch.

5. When pasta is done, drain the mixture in a colander.

6.  Add pasta mixture to sausage, adding enough olive oil to coat pasta. Season with salt and

pepper to taste. Mix in about 1⁄2 cup of grated cheese.

7. Serve with grated Parmesan and red pepper flakes. Enjoy!

Comments

Post a Comment

Popular posts from this blog

SLOW COOKER CRACK CHICKEN

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 
Read more

DUTCH BABY

  DUTCH BABY Ingredients: 3 eggs 1⁄2 cup flour 1 cup milk 1 tbsp. sugar 1⁄4 tsp. salt 1 tsp. vanilla Pinch of nutmeg or cinnamon butter Instructions: 1.  Heat a 9" or 1 O" cast iron skillet in the oven at 425°. When the oven is up to temperature, remove the pan using a heavy mitt. Be careful, as the pan is very hot, which is crucial for your pancake to puff up.  2.  Put 3 tbsp. butter in skillet, making sure to brush up the sides to coat. Add batter and return to oven.  3.  Bake for 25 minutes. Dust with powdered sugar, fresh fruit, jam, or syrup.
Read more

RHUBARB PUDDING CAKE

 RHUBARB PUDDING CAKE Ingredients: 1⁄2 c. shortening or margarine 1⁄2 c.milk 1 egg 1 c. flour 1⁄2 tsp. baking powder 1⁄2tsp.salt 3 c. cut rhubarb (fresh preferred, but frozen/ thawed ok) 1 c. sugar Instructions: 1. Mix the first 6 ingredients together. Put into a 2-quart baking dish.  2. Top with rhubarb, add 1 cup of sugar on top, and dot with 1-2 tablespoons butter. Pour 1 c. boiling water over the top. Optional: Remove 2 tablespoons of sugar and replace it with strawberry Jell-O on top for color. 3. Bake at 350 degrees for 30-40 minutes. The cake should be tested with a pudding-like sauce on the bottom.
Read more