We had this recipe several weeks ago and last night. Matt and the kids loved it. I found the recipe in Good Housekeeping magazine under the heading of almost vegetarian recipes. I wasn't sure how much everyone would enjoy it the first time I made it but decided to try it anyway. This proved to be a delicious recipe that everyone asked for seconds of. Just a quick note; I used broccoli florets instead of broccoli rabe and I used Smoked Turkey Sausage instead of the Sweet Italian sausage because I couldn't find these in the store.
Penne With Sausage and Broccoli Rabe
Yields: 4 main-dish servings
Total Time: 25 min
Prep Time: 10 min
* 1 bunch broccoli rabe (1 lb.)
* 12 ounce(s) penne pasta
* 1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
* 2 shallots, finely chopped
* 2 clove(s) garlic, crushed with press
* 1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
* Salt and pepper
1. Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.
2. Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.
3. Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Divide among shallow bowls; sprinkle with additional Parmesan if you like.