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Cook time
30 minutes
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Serves
4 to 6
Author Notes
Reprinted from Nothing Fancy. Copyright © 2019 by Alison Roman. Photographs copyright © 2019 by Michael Graydon and Nikole Herriott Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Alison Roman
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Ingredients
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1 pound
fresh chorizo or spicy hot Italian sausage (about 4 links), casings removed
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6 tablespoons
olive oil, divided, plus more as needed
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1 1/2 cups
fresh coarse bread crumbs or panko
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Kosher salt and freshly ground black pepper
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1 pound
dried tube-shaped pasta, such as rigatoni or ziti
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6
garlic cloves, thinly sliced
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1/4 cup
tomato paste (one 4-ounce can)
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1
large bunch of broccoli rabe, stems trimmed, coarsely chopped
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Hunk of pecorino, Parmesan, or ricotta salata, for grating
Directions
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Cook the sausage in a large pot over medium-high heat, breaking up the meat with the back of a spoon, until browned, 5 to 8 minutes. Using a slotted spoon, remove the sausage, leaving the fat behind.
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Add 3 tablespoons oil and the bread crumbs to the pot; season with salt and pepper. Cook, stirring frequently, until the bread crumbs are golden brown, 2 to 3 minutes. Transfer to a bowl.
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Cook the pasta in a large pot of salted boiling water until just al dente. Drain, reserving at least 1 cup of the pasta water.
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Meanwhile, heat the remaining 3 tablespoons olive oil in the pot, then add the garlic and cook, stirring occasionally, until it’s toasted and golden brown, 2 to 3 minutes. Add the tomato paste and cook, stirring constantly, until it’s a nice brick-red color and starts to stick a bit to the bottom of the pot, 2 to 3 minutes more.
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Reduce the heat to medium-low and add the broccoli rabe, then season with salt and pepper. Cook, stirring occasionally, until it’s all wilted and bright green, 3 to 5 minutes.
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Add the pasta and chorizo back to the pot along with 1/2 cup of pasta water. Cook, stirring constantly, until each piece of pasta is coated nicely in the tomato-y, chorizo-y sauce.
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Serve straight from the pot (or not), with toasted bread crumbs and pecorino for sprinkling over.
Alison Roman is a cook, writer and author of the bestselling cookbook "Dining In," published by Clarkson Potter in Fall 2017. Her second cookbook "Nothing Fancy," is now available. She is a bi-weekly columnist for the New York Times Cooking section, as well as a monthly contributor to Bon Appétit Magazine. Originally from Los Angeles, she lives in Brooklyn until she decides to move upstate like everyone else.
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