Sausage and Broccoli Rabe Pasta

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, to taste
• Freshly cracked black pepper, to taste
• 1 ¼ cup freshly grated Asiago, Pecorino-Romano, or Parmigiano-Reggiano cheese (for topping)
• Chopped parsley, for garnish

Preparation

1. Cook Pasta:

   • Cook the pasta according to package instructions. Reserve ½ cup of the pasta cooking liquid and set aside. Drain the pasta and keep warm.

2. Blanch Broccoli Rabe:

   • Fill a medium pot with water, add enough salt to taste, and bring to a boil. Add the chopped broccoli rabe and turn off the heat. Let the broccoli rabe blanch for about 2-3 minutes until slightly tender but still crisp. Drain well and set aside.

3. Cook Sausage:

   • In a large, deep skillet or braising pan, heat about 2 tablespoons of olive oil over medium-high heat. Crumble the sausage into the pan and cook for about 5-6 minutes until golden brown and slightly caramelized.

4. Add Flavors:

   • Add the garlic, optional red pepper flakes, and Italian seasoning to the skillet. Stir and cook until fragrant, about 30 seconds to 1 minute.
   • Pour in the white wine and let it bubble and reduce until almost evaporated, about 30 seconds to 1 minute.

5. Combine Ingredients:

   • Add the sun-dried tomatoes and blanched broccoli rabe to the pan. Stir and cook for about 1 minute more. Turn off the heat.
   • Add the cooked pasta to the pan along with the reserved pasta cooking liquid, lemon zest, and lemon juice. Fold and stir everything together to incorporate well.

6. Season and Serve:

   • Season with salt and freshly cracked black pepper to taste. Drizzle with a touch more olive oil to make the dish silky.
   • Spoon the pasta into serving bowls, and top generously with freshly grated cheese and chopped parsley.

Tips & Tidbits

• Pasta Choice: Gemelli is great for this dish, but feel free to use any pasta shape you like, such as orecchiette or bucatini.
• Blanching Broccoli Rabe: Brief blanching removes some bitterness while keeping the broccoli rabe crisp. Be careful not to over-blanch.
• Sausage Variations: Use spicy sausage for a kick or sweet sausage for a milder flavor. Ground pork, turkey, or beef can also be used with added seasoning.
• Cheese: Freshly grated cheese adds the best flavor. Use Asiago, Pecorino-Romano, or Parmigiano-Reggiano for optimal taste.