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- Pasta types
Rapini, also known as Broccoli di Rape or Broccoli Rabe, makes a delicious appearance in this Italian pasta recipe. Enjoy!
85 people made this
- 500g farfalle pasta
- 1 tablespoon olive oil
- 450g Italian sausage, casings removed and chopped
- 2 cloves garlic, minced
- 325ml chicken stock
- 1/8 teaspoon crushed red chillies
- 1 bunch rapini, trimmed
- 50g butter
- 120g grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Bring a large pot of lightly salted water to the boil over high heat. Add the pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Stir in the Italian sausage and break apart until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken stock and red chillies. Bring to the boil over high heat, then add the rapini, and cover. Cook until the rapini is tender, about 4 minutes.
- When the rapini is done, stir in the butter, Parmesan cheese, salt and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
If you can't find rapini, try using another hearty green, such as kale.
Reviews & ratingsAverage global rating:(141)
Reviews in English (112)
First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links, but I would highly reccomend the bulk sausage as suggested in the recipe.-28 Jul 2008
by Lori Christopoulos
Very tasty. Will definitely make again. I didn't have incredients with me so I bought regular ole sweet sausage in casing. Instead of removing casing I just cut it up into small chunks as it was cooking. I also added more chopped garlic.-12 Jan 2009
by Lesley Carol
Very tasty recipe. Could use any chunky pasta for this recipe, e.g., penne. I used less sausage as I don't need that much meat in a dish. Will definitely prepare again. Thanks!!-14 Apr 2008