Savory Italian Sausage Farfalle with Broccoli Rabe: A Culinary Delight

Italian sausage, farfalle pasta, and broccoli rabe (also known as rapini) create a symphony of flavors in this simple yet sophisticated dish. The slightly bitter edge of the broccoli rabe is beautifully balanced by the rich, savory sausage and the perfectly cooked farfalle. This recipe is perfect for a weeknight dinner or a special occasion, offering a delicious and satisfying meal that’s sure to impress.

## Ingredients You’ll Need:

* 1 pound Italian sausage (sweet or hot, casings removed)
* 1 pound farfalle pasta (bow tie pasta)
* 1 large bunch broccoli rabe (about 1.5 pounds), trimmed
* 4 cloves garlic, minced
* 1/2 cup olive oil, plus more for drizzling
* 1/2 cup dry white wine (optional)
* 1/4 cup grated Pecorino Romano cheese, plus more for serving
* Red pepper flakes (optional)
* Salt and freshly ground black pepper to taste
* 1 cup reserved pasta water

## Equipment Needed:

* Large pot for boiling pasta
* Large skillet or sauté pan
* Cutting board
* Knife
* Garlic press (optional)
* Colander
* Mixing spoon or spatula

## Step-by-Step Instructions:

### 1. Prepare the Broccoli Rabe:

Broccoli rabe can be a bit bitter, so proper preparation is key.

* **Wash the Broccoli Rabe:** Thoroughly wash the broccoli rabe under cold running water. Make sure to remove any dirt or debris.
* **Trim the Stems:** Trim the tough ends of the stems. The stems can be quite fibrous, so it’s best to remove the bottom inch or two.
* **Chop the Broccoli Rabe:** Roughly chop the broccoli rabe into 1-2 inch pieces. This will make it easier to cook and eat.

### 2. Cook the Pasta:

While you’re preparing the broccoli rabe, get the pasta water boiling. This will save you time in the long run.

* **Bring Water to a Boil:** Fill a large pot with salted water and bring it to a rolling boil. Don’t skimp on the salt – it helps to season the pasta from the inside out.
* **Cook the Farfalle:** Add the farfalle pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian; the pasta should be firm but not hard.
* **Reserve Pasta Water:** Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water will help to create a creamy sauce later on. Use a heat-proof measuring cup or ladle to scoop out the water.
* **Drain the Pasta:** Drain the pasta in a colander and set it aside.

### 3. Cook the Sausage:

Now it’s time to cook the Italian sausage. This is where the delicious savory flavors begin to develop.

* **Brown the Sausage:** In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage (removed from its casings). Break the sausage apart with a spoon or spatula as it cooks.
* **Cook Thoroughly:** Cook the sausage until it is browned and cooked through. There should be no pink remaining. This usually takes about 7-10 minutes. Drain off any excess grease.

### 4. Sauté the Garlic and Broccoli Rabe:

Next, you’ll sauté the garlic and broccoli rabe in the same pan where you cooked the sausage. This will infuse the vegetables with the delicious sausage flavor.

* **Add Garlic:** Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
* **Add Broccoli Rabe:** Add the chopped broccoli rabe to the skillet. Stir to combine it with the garlic and sausage drippings.
* **Sauté the Broccoli Rabe:** Sauté the broccoli rabe until it is tender-crisp and slightly wilted. This usually takes about 5-7 minutes. If the pan seems dry, add a tablespoon or two of olive oil.
* **Deglaze with White Wine (Optional)** Add white wine into the pan and scrape the pan to remove any crust. The alcohol will cook out and the wine will add an extra layer of flavor.

### 5. Combine Everything:

Now it’s time to bring all the elements together to create the finished dish.

* **Add Pasta to the Skillet:** Add the cooked farfalle pasta to the skillet with the sausage and broccoli rabe.
* **Toss to Combine:** Toss everything together to combine. Make sure the pasta is well coated with the sausage, broccoli rabe, and pan juices.
* **Add Pasta Water:** If the mixture seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water will help to create a creamy and emulsified sauce.
* **Season to Taste:** Season with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed.
* **Add Cheese:** Stir in the grated Pecorino Romano cheese. This will add a salty and savory element to the dish.

### 6. Serve and Enjoy!

Your Italian sausage farfalle with broccoli rabe is now ready to serve.

* **Serve Immediately:** Serve the pasta immediately while it is hot and the sauce is creamy.
* **Garnish (Optional):** Garnish with additional grated Pecorino Romano cheese and a drizzle of olive oil.

## Tips and Variations:

* **Sausage:** You can use either sweet or hot Italian sausage, depending on your preference. You can also use turkey sausage or chicken sausage for a lighter option.
* **Broccoli Rabe:** If you can’t find broccoli rabe, you can substitute it with broccoli florets or spinach. However, the flavor will be different.
* **Pasta:** Feel free to use other types of pasta, such as penne, orecchiette, or cavatappi. The key is to choose a pasta shape that will hold the sauce well.
* **Cheese:** Parmesan cheese can be substituted for Pecorino Romano.
* **Vegetarian Option:** For a vegetarian option, omit the sausage and add roasted vegetables such as bell peppers, zucchini, and onions.
* **Add Beans:** Add a can of drained and rinsed cannellini beans or Great Northern beans for added protein and fiber.
* **Spice It Up:** For an extra kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper.

## Serving Suggestions:

This Italian sausage farfalle with broccoli rabe is a complete meal on its own, but you can also serve it with a side salad or crusty bread.

* **Side Salad:** A simple green salad with a vinaigrette dressing is a great way to balance the richness of the pasta.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious sauce.
* **Appetizer:** A small appetizer, such as bruschetta or olives, can also be served before the pasta.

## Nutritional Information (Approximate):

(Per serving, based on a 6-serving recipe. Nutritional information may vary depending on specific ingredients and portion sizes.)

* Calories: 550-650
* Protein: 25-35g
* Fat: 30-40g
* Carbohydrates: 50-60g

## Make Ahead Instructions:

While this dish is best served fresh, you can prepare some of the components ahead of time.

* **Broccoli Rabe:** You can chop the broccoli rabe up to a day in advance and store it in the refrigerator in an airtight container.
* **Sausage:** You can cook the sausage a day in advance and store it in the refrigerator. Reheat it before adding it to the pasta.

## Storage Instructions:

* **Refrigerate:** Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the pasta in the microwave or in a skillet over medium heat. Add a little water or broth if the pasta seems dry.

## Conclusion:

This Italian sausage farfalle with broccoli rabe is a flavorful and satisfying dish that’s perfect for any occasion. The combination of savory sausage, slightly bitter broccoli rabe, and perfectly cooked pasta is a winning combination. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So, gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece!

## Additional Tips for Perfectly Cooked Pasta

* **Use Enough Water:** Make sure you use enough water to cook the pasta properly. A good rule of thumb is 6 quarts of water per pound of pasta.
* **Salt the Water Generously:** Don’t be afraid to salt the pasta water. The salt helps to season the pasta from the inside out. The water should taste like the ocean.
* **Cook Pasta Al Dente:** As mentioned earlier, al dente means “to the tooth.” The pasta should be firm but not hard. Overcooked pasta will be mushy and unpleasant.
* **Don’t Rinse the Pasta (Unless…):** Generally, you shouldn’t rinse pasta after cooking it, as this washes away the starch that helps the sauce cling to the pasta. However, if you’re making a cold pasta salad, rinsing the pasta will stop the cooking process and prevent it from becoming mushy.

## Variations for Dietary Needs

* **Gluten-Free:** Use gluten-free farfalle pasta. There are many good gluten-free pasta options available these days.
* **Dairy-Free:** Omit the Pecorino Romano cheese or use a dairy-free cheese substitute.
* **Lower Sodium:** Use low-sodium sausage and reduce the amount of salt added to the pasta water.

## Brocolli Rabe Bitter Taste.

*To remove some of the bitterness of the broccoli rabe, you can blanch it before sautéing it. To blanch the broccoli rabe, bring a pot of water to a boil and add the chopped broccoli rabe. Cook for 2-3 minutes, then drain and rinse with cold water. This will help to mellow out the flavor.

By following these tips and variations, you can create a delicious and personalized Italian sausage farfalle with broccoli rabe that everyone will love!