Broccoli Rabe and Sausage Pasta Recipe
Sausage & Broccoli Rabe Pasta featuring campanelle. The campanelle pasta is lovely in this healthy broccoli rabe and sausage recipe and adds a nice texture to the dish.
Servings 4
Calories 350kcal
Ingredients
- 6 oz spicy chicken sausages
- ½ cup chopped sweet onion
- 1 large clove of garlic
- 4 oz broccoli rabe
- 8 oz Campanelle or other sturdy pasta
- 1 tbs butter
- ½ teaspoon dried thyme
- 3-5 sun dried tomatoes
- 3 oz Crimini mushrooms also called baby Portabella/ baby bella
- 2-3 tbs. white wine
- 1 tbs olive oil
***optional***
- chopped walnuts
- grated Parmesan cheese
Instructions
- Put pot of water on to boil, while waiting, chop onions, mince garlic and remove casing from sausage and coarsely chop.
- Once water is boiling, chop ends off rabe stems & pop the rabe into the pot of boiling water. Blanche for 2 minutes, then remove from water with tongs or slotted spoon and set aside.
- Put pasta in the already boiling water, and cook to al dente, drain and set aside.
- While pasta is cooking, put butter in large skillet over med-high heat.
- Once hot add the onions, garlic, sausage and thyme. Saute until onions are cooked. (While cooking: Slice mushrooms and cut sun-dried tomatoes into strips.)
- Add the mushrooms and sun-dried tomatoes. Saute until mushrooms are cooked.
- Add wine, stir, then add the pasta, stir over heat for about 1 minute.
- Remove from heat and drizzle with olive oil. Toss to coat.
- Serve with chopped walnuts and grated Parmesan as toppings if you like.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 16g | Fat: 11g | Sodium: 300mg | Fiber: 4g