With its simple ingredients and even simpler prep, this Broccoli Rabe And Sausage Pasta recipe is a weeknight win.
I don’t know about you, but I really appreciate a simple recipe. Will I go all in and make a chana masala that is loaded with enough spices to overtake my kitchen cabinet? You bet. And will I attempt a complicated Italian timpano that makes lasagna look like child’s play? Sure. But I also enjoy a meal where I only need one pan, my trusty stovetop, and zero culinary curveballs. For me, broccoli rabe and sausage pasta is that recipe. It’s nutritious, delicious, and most importantly, my kids actually eat it.
Most of the flavor comes from the Italian sausage, so this is not the place to cut corners. In my humble-ish opinion, simple recipes require quality ingredients. Buy a pound from your local butcher who actually knows how to season sausage—you’ll taste the difference. As for pasta, I stick with bronze-cut penne. Never heard of it? Basically, bronze-cut pasta is shaped from molds that create coarse ridges, allowing even lighter sauces to cling well to the pasta. That’s exactly what you want for a recipe like this.
In broccoli rabe and sausage pasta, you won’t find a creamy Alfredo or a bold arrabbiata sauce. All you need is lemon juice and a little starchy pasta water. Between the minced garlic, sausage, and Parmesan cheese, you’ve got all you need. The rabe also brings an earthy bitterness that complements the other flavors, and the red pepper flakes add the right amount of heat.
Like I said, we’re going for basic here. And as basic goes, broccoli rabe and sausage pasta deliciously delivers.
What is broccoli rabe?
Contrary to the name, broccoli rabe is not broccoli or broccolini, though they sport a similar appearance. While broccoli (and broccolini) has a milder and almost sweet flavor once cooked, you can’t say the same about broccoli rabe. In fact, it has a slightly bitter and earthy taste, which makes it perfect for savory, spicy recipes like this one. But don’t worry—the broccoli rabe isn’t overly bitter because you’ll be blanching it first.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. The pasta will quickly absorb the lighter sauce in this recipe, so I’d recommend adding a little broth and olive oil to reinvigorate it. A microwave works, but I prefer the gentle warmth of my stovetop!
Serving suggestions
You don’t need to add much for this weeknight-friendly recipe. Broccoli rabe and sausage pasta works well on its own. But since this recipe won’t steal your evening, you might have time to whip up a Caesar Salad and maybe some Homemade Croutons. Or start with something warm like a Tomato-Basil Soup and Air-Fryer Garlic Bread for dipping! And who knows—you might have enough energy to bake a batch of Ricotta Cookies!
Ingredients
- 1 pound broccoli rabe washed and coarsely chopped
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage sweet or spicy, casings removed
- 4 garlic cloves finely chopped
- 3/4 teaspoon crushed red pepper flakes
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese plus more for garnish
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the chopped broccoli rabe and blanch for about 1 to 2 minutes. Remove the broccoli rabe and set it aside. Then, add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the pasta water when draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until it is browned and cooked through, about 6 to 8 minutes.
- Add the finely chopped garlic and crushed red pepper flakes to the sausage. Stir and cook for about 1 minute until the garlic becomes fragrant. Return the blanched broccoli rabe to the skillet and toss to combine.
- Add the drained pasta to the skillet with the sausage and broccoli rabe. Toss everything together, adding the lemon juice, Parmesan, and a few tablespoons of the reserved pasta water (or more) to loosen the sauce to your desired consistency.
- Season with kosher salt and freshly ground black pepper to taste. Serve hot with additional grated Parmesan cheese sprinkled on top.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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