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Rotini With Broccoli Rabe Sausage And Balsamic Vinegar
Ingredients
- 1 lb broccoli rabe or possibly broccoli, heads trimmed and separated into florets
- 3/4 lb dry rotini, rotelle, fusilli or possibly other curly pasta
- 1 Tbsp. extra virgin olive oil
- 1/2 lb mild or possibly spicy Italian sausage, homemade or possibly good-quality purchased,
- removed from casings
- 1 x onion, minced
- 1 x red bell pepper, minced
- 4 x cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/4 c. balsamic vinegar
- Salt and freshly grnd black pepper
- Freshly grated parmesan cheese (for garnish)
Directions
- In a small amount of salted, boiling water in a tightly covered saucepan, steam the broccoli rabe or possibly broccoli for 2 to 3 min. Be sure not to overcook; the broccoli should be bright green and very crisp. Cold under cool running water, drain and reserve.
- Cook the pasta in a large pot of salted boiling water till al dente, about 9 to 10 min; drain and reserve.
- Meanwhile, heat the oil in a large skillet over medium heat. Add in the sausage and fry for 3 min, breaking it up as it cooks. Add in the onion, bell pepper, garlic and red pepper flakes, and saute/fry for another 5 min, stirring frequently. Add in the cooked broccoli rabe and the balsamic vinegar and stir well.
- Cook for another 3 to 4 min, stirring occasionally, till the broccoli is tender, but still crisp. Season to taste with salt and pepper.
- Transfer the sausage-broccoli mix to a large serving bowl. Toss with the pasta, sprinkle with parmesan cheese, and serve warm or possibly at room temperature.
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