Firstly, hip-hip-hooray for one pan recipes! Well, One pan and one pot. Hearty, healthy and full of bold flavors, this is simply delicious. Tangy dried tomatoes complement the earthy broccoli rabe perfectly. Spicy, herb filled sausage tastes amazing alongside wheat pasta and nutty parmesan cheese.
Recipe serves 4-6
Calories: 429 – Carbs: 32g – Fat: 20g – Protein: 30g – Sugar: 2g – Fiber: – 6g
- 12 ounces (about 2 large links) Italian style sausage (I used spicy chicken sausage here for the lowest fat content, but turkey and traditional pork are equally tasty)
- 1 bunch Broccoli Rabe/Rapini.
- 1/2 brown onion (finely diced)
- 3 cloves garlic (finely diced)
- 1/4 cup julienned dried tomatoes (reconstituted with boiling water if you have the very dry variety)
- 6 ounces whole grain fusilli pasta (any pasta will do here, but I love how fusilli soaks up flavor)
- 1/2 cup chicken stock
- 1 whole fresh tomato, diced
- Grated Parmigiana Reggiano, to taste (nutrition info is for 2 tablespoons per serving)
- Add pasta to boiling, salted water and cook to al dente.
- While you’re waiting for the water to boil, prepare the remaining ingredients.
- Chop onion and garlic, and remove the sausage from it’s casing. Chicken sausage is a little soft and difficult to get free from the casing. I opted to split them down the middle and slice them to release the meat.
- Add chopped onion and sausage to a large non-stick skillet, and cook 6-8 minutes or until the onions are softened and the sausage is browned.
- Add garlic, and saute one additional minute.
- Reduce heat to low and add chicken broth to pan. Deglaze scraping the bottom of the pan with a wooden spoon to release any stuck on browned bits.
- Add chopped greens and dried tomatoes and cover to steam on low for 2-3 minutes.
- Add cooked pasta to skillet along with raw tomato and toss to combine.
- Remove pan from heat and allow to cool for 10 minutes before serving.
- Season to taste (I relied on the salt from the cheese, sausage and stock only)
- Top each serving with a generous helping of parmigiana reggiano
Rapini has a unique bitter taste to it, and it’s not for everyone. If bitter isn’t your thing, any hearty wintergreen will work as a substitution. I am a huge fan of kale! Spinach also works, but skip the step of steaming it and simply toss it it raw when the cooked pasta is added to the pan – the residual heat from the pan will wilt the spinach.