Richette with Sausage and Broccoli Rabe Recipe
1 pound richette (small shells) or any other bite-sized pasta, for example orecchiette, conchiglie, gemelli, rotini, fusilli, or penne
1 pound Italian sweet sausage links
1 pound broccoli rabe
5 tablespoons extra-virgin olive oil
5 garlic cloves, chopped
Peccorino Romano cheese
crushed red pepper
Broil the sausages for ten minutes, turning them after five minutes so they cook through and brown uniformly.
Chop the broccoli rabe into three inch segments.
Boil the broccoli rabe for five minutes. Remove from the water and cook the pasta – in the same water — until al dente (firm, not soft). Use the time specified on the pasta package. (Cooking the pasta in the same water as the broccoli rabe infuses the pasta with the flavor of the greens.)
While the pasta is cooking, saute the garlic in the olive oil in an iron skillet until it is fragrant, but hasn’t turned color.
At the same time, cut the sausage into bite-sized pieces.
Add the sausage slices and the broccoli rabe to the garlic and olive oil. Cook for five minutes or so over a medium heat.
Add crushed red pepper to taste.
Add a half cup of the pasta water if the mixture begins to dry out.
Drain the pasta and add the sausage slices and broccoli rabe to it.
Grate Peccorino Romano cheese over the servings.