Serves a Crowd

Gemelli with Rapini, Sausage and Raisins

March 10, 2021
3 Ratings
  • Serves 6-8
Author Notes

Orecchiette with broccoli rabe (rapini) and sausage is a classic southern Italian dish that I have loved for years. This is my spin on the classic that trades Gemelli for orecchiette for its more toothsome bite, adds plump golden raisins for little pockets of sweetness, and pine nuts for a vein of earthy crunch. To assuage the kid's palates, I make mine with sweet Italian sausage amped with a touch of red pepper flakes. If you prefer it a bit spicier, by all means substitute hot Italian sausage. —Oui, Chef

What You'll Need
  • 1 pound Gemelli Pasta
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage
  • 1 bunch rapini (broccoli rabe)
  • 2 cups low-sodium chicken broth reduced by half to 1 cup
  • 1/4 cup dry white wine
  • 4 garlic cloves, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup golden raisins
  • 1/4 cup pine nuts, lightly toasted
  • freshly peeled parmesan cheese
  • kosher salt and pepper to taste
  • 3 tablespoons butter
  1. Set a large pot of salted water on to boil for the pasta.
  2. Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.
  3. Lightly toast pine nuts in a dry skillet, reserve.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, squeeze sausages from their casings, dropping bite-sized pieces in the hot skillet to saute, stirring occasionally, until nicely browned. Using a slotted spoon, remove the sausages to a bowl, leaving behind the drippings in the skillet.
  5. Cook the pasta to producers instructions for al dente.
  6. Trim the ends, wash, dry, and cut the brocolli rabe into 1-1/2” pieces. Add to the drippings in the skillet and saute over medium-high heat until wilted and just starting to take color. Add the sliced garlic and pepper flakes and cook 1-2 minutes, add the reduced chicken broth, wine, and raisins and cook another 3-4 minutes, until the broccoli rabe is just starting to soften, but still has a nice bite to it.
  7. Drain the pasta and add to the skillet, chuck in a few large knobs of butter and the pine nuts, and toss to combine. Check seasoning for salt and pepper, and serve topped with ribbons of freshly peeled parmesan.

See what other Food52ers are saying.

  • Midge
  • Rhonda35
  • Food Blogga
    Food Blogga
  • TasteFood
  • Oui, Chef
    Oui, Chef
I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.

7 Reviews

Midge November 27, 2010
I made this again the night before Thanksgiving for guests and everyone raved. Thanks for a super recipe Steve!
Oui, C. December 14, 2010
Glad you liked it Midge and thanks for the lovely comments. Been a while since I've made this, I'll have to have it again soon. - S
Midge May 26, 2010
Really enjoyed this for dinner last night, with a lovely rose. Scrumptious, even in 90-degree heat! Anxiously awaiting lunchtime leftovers.
Rhonda35 January 15, 2010
This sounds fantastic! Can't wait to try it.
Food B. January 14, 2010
I too love the combination of sausage, broccoli rabe, and raisins. For me, this is comfort food. Your dish looks amazing!
TasteFood January 12, 2010
I love this combination too. The addition of raisins and pine nuts is brilliant.
Oui, C. January 13, 2010
Thanks. It is absolutely one of my favorite dishes, in fact, I usually siphon off a serving before feeding it to my family to ensure myself some to reheat for lunch the next day (shhh....please don't tell).