Cooking with Chet- Season 4 Episode 1- Broccoli Rabe with Sausage and Pasta

Video Description

Broccoli Rabe with Sausage and Pasta Broccoli rabe, also known as rapini has a pleasant, sort of bitter taste, that is well complimented with the sweetness of the onion and enhanced by the sausage used in this recipe. One of my favorite local restaurants, Sorelle Italian Bistro, in Campbell CA introduced me to this dish. If you can’t get to Sorelle’s, I hope you will try this version at home. 1 head of garlic ½ sweet onion such as Vidalia 1 -2 bunches of Broccoli Rabe 1lb sausage (sweet or hot) 1lb pasta such as Cavatappi or Orecchiette ½ to 1 cup beef or chicken broth Olive oil Salt & Pepper Hot pepper Brown onions and garlic in olive oil until the onions are translucent and garlic begins to soften Crumble sausage and brown in pan with garlic and onions Season with Pepper / hot pepper to taste Blanch the broccoli rabe in a pot of salted water (reserve water) then submerge in an ice bath and drain. Once drained, add broccoli rabe to the sausage mixture and allow to wilt over a low to medium heat. In the meantime, cook pasta al dente in the reserved water that you blanched the broccoli rabe in. When the pasta is done strain and add to the pan with sausage and greens, reserving the pasta water. You can now add ½ to 1 cup of broth Add 1 cup of the reserved water to your pan and mix thoroughly. Serve with some additional hot pepper and freshly grated cheese to taste Salute!