Sausage and Broccoli Rabe Pasta

This light and savory sausage and broccoli rabe pasta is just the pick for a healthy yet cozy weeknight meal. Brimming with gemelli pasta tossed together with broccoli rabe and spicy sausage, garlic, white wine, sun-dried tomatoes and a kiss of lemon for brightness, this simple sausage and broccoli rabe pasta recipe is sure to become a staple in your dinner rotation!

A vibrant and easy pasta dish brimming with sausage and broccoli rabe

While classic broccoli is one of our favorite and best-known cruciferous veggies, many of us aren't all that familiar with broccoli rabe. Many of us haven't cooked with it, or not even sure how to use it.

While broccoli rabe is considered a cruciferous veggie, it is not actually considered broccoli, but rather is more closely related to the turnip family. Sometimes, it can get mistaken for Chinese broccoli or broccolini (which are related to broccoli), because these also have a thinner stalk similar to broccoli rabe.

But broccoli rabe (or rapini, rappa or rappi as it's otherwise called) has a more bitter flavor than broccoli, which can be somewhat of an acquired taste if you're not used to it, or not expecting that, though it's incredibly healthy and can add lots of texture and even some of that good bitterness to balance out a dish.

I love broccoli rabe in pasta, and my sausage and broccoli rabe pasta recipe is one of my favorites to prepare any time of year, though I'm extra partial to it in the warmer months, because of its light and bright flavor.

Made with pieces of broccoli rabe, Italian sausage (I love spicy here), sun-dried tomatoes, lots of garlic, a splash of white wine and lemon, this sausage and broccoli rabe pasta is quick and easy to whip up, and sure to become a staple in your dinner rotation as well!

My recipe for sausage and broccoli rabe pasta

Because broccoli rabe has some bitter notes to it, I like to cut my bunch into smaller bite-size pieces and quickly blanch those in salted simmering water for just a few moments. (It typically comes in bunch form, similar to kale or other hearty green, or even herbs.)

This tenderizes the broccoli rabe a little and also minimizes the bitterness just a touch, though a little bit of that bitterness can actually be a welcome flavor in a bright and savory pasta dish like this one.

As far as the pasta, I opt for gemelli pasta here, the delicate twisty pasta variety, though other pastas such as penne, fusilli (corkscrews), farfalle (bow ties), even spaghetti will work just fine here.

Some other ingredients that round out the rich flavor in this pasta dish are garlic, white wine, lemon, sun-dried tomatoes, perhaps a pinch of red pepper flakes for heat, which all offer some heartiness and added zip.

Topped off with a generous spoonful of our favorite cheese, such as Asiago, Pecorino-Romano or Parmigiano-Reggiano, this sausage and broccoli rabe pasta recipe is pure heaven on a fork, and the perfect comfy-cozy yet light and vibrant meal to really dig into!

Here's a sneak peek at my sausage and broccoli rabe pasta recipe: (or just jump to the full recipe...)

1. To get started, I cook my pasta according to package instructions and set aside, keeping it warm.
2. Next, I blanch my broccoli rabe pieces for a couple of moments, then drain those and set aside.
3. I then place a large, deep pan or braiser (about 4 quart for lots of room) over high heat, and cook the sausage until caramelized. I add in the aromatics followed by the white wine, then allow that reduce.
4. Next, I add in my sun-dried tomatoes and blanched broccoli rabe, and stir that to incorporate. I then add in my cooked, warm pasta and toss everything together, along with some pasta cooking liquid, and lemon zest/juice to combine.
5. I finish the sausage and broccoli rabe pasta with some additional olive oil and chopped parsley, then serve up in bowls topped with lots of grated cheese.

Recipe

Sausage and Broccoli Rabe Pasta

by Ingrid Beer

Print Recipe

This vibrant sausage and broccoli rabe pasta is brimming with savory flavor from sun-dried tomatoes, garlic and white wine!

Category: Entree
Cuisine: Italian-American

Yield: Serves 6

Nutrition Info: 383 calories per serving

Prep Time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes

Ingredients:

• 12 ounces uncooked gemelli pasta, or pasta of your choice
• 1 bunch (about 10 to 12 ounces) broccoli rabe, chopped into roughly 1 inch pieces
• Olive oil
• 1 pound spicy or sweet Italian sausage, casing removed
• 10 cloves garlic, pressed through garlic press
• Pinch or two red pepper flakes, optional
• 1 ¼ teaspoon Italian seasoning
• ½ cup white wine
• ½ cup (slightly heaping) sun-dried tomatoes, julienned (packed in oil and drained)
• ½ teaspoon lemon zest
• Small squeeze lemon juice (about 1 teaspoon)
• Salt
• Freshly-cracked black pepper
• 1 ¼ cup freshly-grated Asiago, Pecorino-Romano or Parmigiano-Reggiano cheese, for topping
• Chopped parsley, for garnish

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Cook your pasta according to package instructions, then reserve ½ cup of the pasta cooking liquid and set aside, and drain the pasta. Keep warm.
3. Meanwhile, fill a medium size pot (roughly 4 quart) with water and add enough salt to taste it, then bring to the boil. Once boiling, add in the chopped broccoli rabe, and turn off the heat, allowing the broccoli rabe to blanch for about 2 to 3 minutes, just until slightly tender yet still crisp. Drain well and set the broccoli rabe aside for a moment.
4. To assemble the pasta, place a large, deep skillet or braising pan (about 4 quart) over medium-high heat, and drizzle in about 2 tablespoons of the oil. Crumble in the sausage and cook for roughly 5 to 6 minutes, until golden-brown and slightly caramelized.
5. Next, add in the garlic, optional red pepper flakes and Italian seasoning, and stir into the sausage until aromatic, about 30 seconds to 1 minute.
6. Pour in the white wine and allow it to bubble up, and reduce until almost gone, about 30 seconds to 1 minute.
7. Then, add into the pan the sun-dried tomatoes and broccoli rabe, and stir together for a minute or so more. Turn off the heat.
8. Add the gemelli (or other) pasta into the pan, along with the pasta cooking liquid, the lemon zest and the lemon juice, and fold/stir together to incorporate all of the ingredients very well together.
9. Add a couple of pinches of salt as needed, then add a few twists of the cracked black pepper. Drizzle in a touch more olive oil to make things silky, then spoon the sausage and broccoli rabe pasta into serving bowls.
10. Top generously with grated cheese, as well as a sprinkle of the freshly chopped parsley, before serving.

Tips & Tidbits for my sausage and broccoli rabe pasta recipe:

• Gemelli pasta, or your favorite pasta variety: I like the size and length of twisty gemelli pasta here, because it gets wonderfully coated in the ingredients for flavor in each bite. Orecchiette pasta is also a classic choice, or even bucatini, but feel free to use your favorite type of pasta, or whatever you have on hand.
• Give the broccoli rabe a quick blanch: Broccoli rabe is naturally a bit on the bitter side (from the bitter greens family), so blanching it briefly in salted, boiling water will not only help to slightly soften it, but also remove a touch of the bitterness. Don't blanch too long, as it's best to have the broccoli rabe maintain a little bit of “crispness” for texture.
• Spicy or sweet Italian sausage: Since I love a little “kick” in this pasta dish, I'm opting for spicy Italian sausage here, but you could just as well sub sweet Italian. You could also use ground pork, turkey or beef, and season it with some fennel, red pepper flakes and Italian seasoning to make mock sausage, if you prefer.
• Top generously with your favorite freshly grated cheese: This is one of those flavorful pasta dishes that really shines with freshly grated cheese heaped over top when ready to serve. Use a block of Asiago, Pecorino-Romano or Parmigiano-Reggiano and grate it yourself using a micro plane or other grater, if possible, for lots of extra delicious flavor in each bite-full.

Craving more light and delicious pasta recipes like this one? Check out my recipe for Asparagus Pasta with Prosciutto, Gemelli Pasta with Roasted Red Pepper Sauce, Bucatini Pasta with Garlic Butter Sauce, Pasta Puttanesca, or even my recipe for Bistro Sausage Pasta!