I have always veered away from the bitterness of broccoli rabe and before creating this recipe, I couldn’t even tell you what it looked like before it hit the plate. Now, I have conquered the formerly bitter veggie and overcome my fears. The end result is a full-bodied, spicy dish – – perfect to kick a major pasta craving.
Linguine Fra Diavolo w/Broccoli Rabe and Hot Italian Sausage
3/4 lb. bulk hot Italian sausage
1 large bunch broccoli rabe
2 cloves garlic, minced
2 1/2 tbsp. olive oil
1 tsp. cracked red pepper flakes
salt and pepper
1/4 cup freshly grated Parmesan cheese
Wash and drain the broccoli rabe. Using a sharp knife, find the broccoli-like florets and leafy greens surrounding them. Cut them near the base of the stems and set aside.
In a large saucepan, over medium-low heat, brown the sausage until thoroughly cooked. Using a slotted spoon, remove the sausage and set aside.
In the same pan, add garlic to the sausage drippings and saute until fragrant. Add the broccoli rabe and 1 tbsp. olive oil and liberally salt. Add red pepper flakes and continue to saute until the broccoli rabe is tender, but still has a bite to it. Taste to be sure the broccoli rabe has lost most of it's bitterness. If it has not, continue to saute on low heat. Taste again until you're pleased with the flavor.
In a large pot, boil water, salt the water, and add linguine. Cook until al dente.
Drain the pasta and add to the sausage and broccoli. Add remaining olive oil and toss.