Chicken Sausage Pennewith broccoli rabe / garlic breadcrumbs
- Broccoli rabe (also called rapini; sub broccoli florets) - 12 oz, chopped
- Garlic - 2 cloves, chopped
- Sausage, chicken (preferably pre-cooked; sub any variety sausage) - 1 lb, casings removed (if applicable) and sliced
- Pasta, penne - 10 oz
- Butter - 1 Tbsp
- Panko breadcrumbs - 1/2 cup
- Oil, cooking - 1 Tbsp
- Red pepper flakes (opt) - 1/4 tsp
- Lemons - 1/2, zest of
- Broccoli rabe / Garlic / Sausage - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy. Drain.
- While pasta is cooking, heat a large skillet over medium heat. Add butter. When butter melts, add garlic and breadcrumbs and saute until breadcrumbs are golden and fragrant, ~2 minutes. Season with a pinch of salt and transfer to a bowl.
- Return pan to heat and add oil. When oil begins to shimmer, add sausage and saute until golden brown, ~3 minutes for pre-cooked sausage (a few minutes longer for uncooked sausage). Transfer to a plate and return pan to heat. Add broccoli rabe and saute until bright green and tender, ~2 minutes (a few minutes longer for broccoli florets).
- Add sausage back to pan along with cooked pasta. Stir to heat everything through, ~1 minute.
- Top pasta with black pepper (preferably fresh-cracked), red pepper flakes, lemon zest and finish with breadcrumbs. Enjoy!
This meal has 112 reviews
Used penne and regular broccoli. Added onions. Was good but like others mentioned, a little dry. Could definitely use a little extra butter or olive oil toward the end there to smooth it out. Good flavor though.
I was able to make this recipe with what I had in the house alone, which was lovely. The pasta did come out dry, but a little olive oil and parmesan helped. Next time I will pick a sausage with more flavor, but smoked sausage was what I had on hand.
So, I suggest boiling the pasta in chicken stock (low sodium is fine). Reserve the liquid when pasta is cooked through and use some to cook the broccoli. When it's time for everything to be in one pan, put the rest of the liquid in and add a bullion cube or one of those stock melts. Squeeze half or a full lemon into the mix as well and season. No need to use so much oil this way and it'll taste way better (and be wetter).
A little dry, if I use again t will add some halved cherry tomatoes
Loved the flavored but a little dry. Could have used some kind of sauce to make it a little creamier.
Should have used regular broccoli as my family are not big fans of broccoli rabe. It was also a little to dry all around, would have been really good with a sauce of some kind