Fusilli with Broccoli Rabe and Sausage

Fusilli ai Broccoletti e Salsiccia


The savoriness of pork sausage and the slight bitterness of rapini make a great combination. If you can’t find broccoli rabe try this recipe with other bitter greens such as a combination of curly endive and dandelion greens or mustard and dandelion greens.

Total Time from Start to Finish: 40 minutes


  • pounds broccoli rabe (sometimes called rapini) or other bitter greens
  • Salt
  • 8 ounces mild pork sausage
  • 1 pound fusilli
  • 6 tablespoons extra virgin olive oil
  • teaspoon crushed red pepper
  • 1 teaspoon garlic, finely chopped
  • 2 tablespoons butter
  • ¼ cup pecorino romano, freshly grated


  1. Fill a pot with about 6 quarts of water, cover, and place over high heat. Trim the bottom of the stems of the broccoli rabe. When the water is boiling, add 2 tablespoons salt and the broccoli rabe. Cook until tender, about 5 minutes. Lift them out of the water and when cool enough to handle them, coarsely chop them. Keep the water over a very low heat until ready to cook pasta.
  2. Cut the sausage into small chunks and put in a 12-inch skillet with ¼ cup of water and place over medium high heat. Once all the water has evaporated continue cooking the sausage until it is lightly browned.
  3. Raise the heat under the pasta water and, when it is boiling, put in the fusilli, and stir well. Cook until al dente.
  4. Add the olive oil, crushed red pepper, and garlic to the skillet with the sausage and Sauté until the garlic is sizzling. Add the cooked greens, season lightly with salt and continue Sautéing for about 5 minutes, stirring often. Remove from the heat and set aside.
  5. When the fusilli are cooked al dente, drain and toss with the sauce, the butter and the pecorino cheese. Serve at once.

Also good with: