Fusilli with Broccoli Rabe and Sausage

Name: Fusilli with Broccoli Rabe and Sausage (Fusilli ai Broccoletti e Salsiccia)
Total time: 40 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 2 tablespoons butter; ¼ cup pecorino romano, freshly grated; ⅛ teaspoon crushed red pepper; 1 teaspoon garlic, finely chopped; 1 pound fusilli; 6 tablespoons extra virgin olive oil; Salt; 8 ounces mild pork sausage; 1½ pounds broccoli rabe (sometimes called rapini) or other bitter greens

Fusilli ai Broccoletti e Salsiccia

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
40 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

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.

Ingredients

1½ pounds broccoli rabe (sometimes called rapini) or other bitter greens
Salt
8 ounces mild

Europe
Italy
Main course
Pasta
Mediterranean

Method

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

Ingredients

Method

Photos