Author Notes
This is a very hearty Roman style pasta dish. Serve with a green salad. Nice paired with either a nice chianti or a crisp pinot grigio. —Philip Tucker
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Ingredients
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1 pound
sweet Italian sausage
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1 pound
hot Italian sausage
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1/4 pound
butter
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1/4 cup
extra virgin olive oil
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8
clove garlic (more or less to taste)
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1 bunch
broccoli rabe
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1 pound
farfalle (bow tie pasta)
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8 ounces
shredded parmesan
Directions
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Boil water for pasta; continue recipe while waiting. Cook pasta, drain when done. Toss with a bit of the olive oil.
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Remove sausage casings. Heat a large skillet. Add remaining olive oil at medium heat. Add garlic, sauté a minute or two, then crumble sausage into oil. Move around till cooked, add butter and melt, then lower heat and simmer 20 minutes.
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Wash broccoli rabe, and coarsely cut up; I generally cut each stem into 3 pieces. Put on top of sausage mixture and cover. Once it wilts a bit, stir it together. Cook until broccoli rabe is done to your liking.
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Add sausage mixture to pasta and toss with 1/2 of the parmesan. Serve immediately with remaining parmesan on the side.
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