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.
Course Main Course, Pasta
Cuisine Italian
Keyword broccoli rabe pasta, rabe sausage pasta
Prep Time 7 minutesminutes
Cook Time 18 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories 350kcal
Author Robin Gagnon
Ingredients
6ozspicy chicken sausages
½cupchopped sweet onion
1large clove of garlic
4ozbroccoli rabe
8ozCampanelleor other sturdy pasta
1tbsbutter
½teaspoondried thyme
3-5sun dried tomatoes
3ozCrimini mushroomsalso called baby Portabella/ baby bella
2-3tbs.white wine
1tbsolive 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.