Hot Sausage and Broccoli Rabe Pasta

  • 1 tablespoon olive oil
  • 1 pound hot Italian sausage (Field Roast veggie sausages also work well)
  • 3 to 4 cloves garlic, crushed
  • 1 each red and yellow pepper, seeded and chopped
  • 1/4 to 1/2 teaspoon chili pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 3/4 cup clam juice
  • 1 bunch broccoli rabe, chopped
  • 1 pound cooked pasta (we used Barilla – Campanelle )
  • 1 tablespoon butter
  • 1/2 to 1 cup grated Pecorino Romano

Heat oil in a large frying pan over medium-high heat while breaking up sausage into 1- to 2-inch pieces and add them to the oil. Sear on one side for a couple of minutes or until lightly browned. Flip the sausage pieces and cook for 30 seconds. Add  garlic and cook for 1 minute. Toss in chopped peppers, kosher salt and chili pepper and stir well. Cook, stirring frequently, for a few minutes (2-3) over medium heat. Pour in the chicken broth, wine, and clam juice and bring to a simmer. Add the broccoli rabe and cook for 2 minutes, stirring occasionally. Toss in the cooked pasta and stir to coat well. Simmer with pasta for a minute or two to reduce the sauce and heat the pasta thoroughly. To finish, stir in the butter and cheese and transfer to pasta bowls. Serves 4 to 6.

Source: The Hartford Courant

Leah Beckett