Step 1: Prepare the Broccoli Rabe and Pasta. Begin by bringing a medium pot of water to a rolling boil. While it heats, trim about an inch off the fibrous ends of the broccoli rabe. Blanch the broccoli rabe in the boiling water for precisely 2 minutes. This brief cooking time softens the rabe slightly and helps mellow its inherent bitterness. Simultaneously, bring a large pot of heavily salted water to a boil for your pasta. Once boiling, add the pasta and cook according to package directions until it’s perfectly al dente.

Step 2: Chop the Broccoli Rabe. Once blanched, promptly strain the broccoli rabe to halt the cooking process. Transfer it to a cutting board and roughly chop it into manageable 2-inch pieces. This size ensures the rabe distributes evenly throughout the pasta and is easy to eat.

Step 3: Sear the Sausage. Heat a large, sturdy pan over medium-high heat. Add the olive oil. Carefully remove the sweet Italian sausage from its casing and break it into ½-inch to 1-inch pieces directly into the hot pan. Resist the urge to stir immediately; allow the sausage to sit undisturbed for 2-3 minutes. This crucial step encourages the development of a beautiful, flavorful brown crust, which adds incredible texture and depth to the dish.

Step 4: Continue Browning the Sausage. After the initial sear, flip the sausage pieces to ensure each side gets that desirable golden-brown crust. Once adequately seared, use a wooden spoon or spatula to break the sausage down into slightly smaller, more uniform pieces. Continue cooking until the sausage is fully cooked through and beautifully browned.

Step 5: Infuse Aromatics. Lower the heat of the pan, now rich with rendered sausage fat and fond, to medium. Add the freshly minced garlic and the crushed red pepper flakes. Sauté for about 2 minutes, stirring frequently, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as this can impart a bitter taste to the sauce.

Step 6: Deglaze with Wine. Pour in the white wine, scraping the bottom of the pan with your wooden spoon to release any browned bits (fond). These bits are packed with flavor! Bring the sauce to a gentle simmer and continue stirring often until the wine has reduced by about half, intensifying its flavors and slightly thickening the sauce.

Step 7: Combine Broccoli Rabe and Pasta Water. Add the chopped, blanched broccoli rabe to the pan with the sausage and sauce. Stir it well to coat. Pour in 1 cup of reserved pasta water. This starchy water is a secret weapon, helping to emulsify the sauce, making it cling beautifully to the pasta and achieve a silky, creamy consistency. Return the sauce to a gentle simmer and season generously with salt and freshly ground black pepper to taste.

Step 8: Finish and Serve. Finally, add the cooked, al dente pasta directly to the pan with the sausage and broccoli rabe sauce. Toss everything together vigorously to ensure the pasta is thoroughly coated. Allow it to simmer for an additional 2-3 minutes, letting the flavors meld and the sauce thicken slightly. Remove the pan from the heat, and immediately stir in a generous amount of freshly grated Parmesan cheese. This final touch adds another layer of saltiness and creaminess, bringing the entire dish together. Serve hot and enjoy!

For this pasta dish, I highly recommend using a dry white wine such as a Pinot Grigio or Sauvignon Blanc. These varieties offer a crisp acidity that helps deglaze the pan and adds a bright, fresh counterpoint to the richness of the sausage and the earthiness of the broccoli rabe. Personally, I use Sauvignon Blanc about 99% of the time because it’s a wine I genuinely enjoy drinking. A general rule of thumb for cooking is to always pick a wine that you would drink on its own. Avoid anything specifically labeled “cooking wine” as these are often of lower quality and can impart an undesirable flavor to your dish. Good ingredients make good food, and wine is no exception!

Broccoli rabe naturally has a distinct, slightly bitter flavor, which is part of its charm and what makes it pair so beautifully with savory ingredients like Italian sausage. However, if you find it too bitter, there are a few ways to mellow it. The primary method is proper cooking, as the heat helps break down some of the compounds responsible for the bitterness. Blanching it in boiling water for 1-2 minutes, as directed in this recipe, is an effective way to reduce bitterness without completely sacrificing its unique flavor. Some people opt for a longer blanch, but this can cause it to lose some of its vibrant taste and texture. Another option, though not ideal for this specific recipe’s intended flavor profile, is to substitute regular broccoli. However, be aware that this will drastically change the overall taste of the dish, as regular broccoli lacks the characteristic peppery and earthy notes of broccoli rabe.

Leftover pasta with sausage and broccoli rabe stores beautifully. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a pan on the stovetop over medium-low heat, adding a splash of chicken broth or a drizzle of olive oil to prevent it from drying out and to help rejuvenate the sauce. Alternatively, you can microwave individual servings until heated through. As mentioned earlier, this dish is also surprisingly delicious enjoyed cold!

Absolutely! The spice level is quite customizable. If you prefer a milder dish, you can reduce the amount of crushed red pepper flakes or omit them entirely. If you love a good kick, feel free to increase the red pepper flakes or opt for hot Italian sausage instead of sweet. You can also add a pinch more red pepper flakes at the end, as a garnish, for those who want an extra touch of heat in their individual serving.

• ▢ 1½ lbs sweet Italian sausage
• ▢ 1 lb farfalle or orecchiette
• ▢ 1-2 heads broccoli rabe
• ▢ 6 cloves garlic, minced
• ▢ 2 teaspoon crushed red pepper
• ▢ 3 tablespoon olive oil
• ▢ 1 cup white wine
• ▢ salt and pepper
• ▢ parmesan

• Bring a medium pot of water to a boil. Trim about 1 inch off the ends of the broccoli rabe and then boil it for 2 minutes. Immediately strain the blanched broccoli rabe and cut it into roughly 2-inch pieces.
• Heat a large pan over medium-high heat. Add the olive oil. Remove the sausage from its casing, break it into ½-inch to 1-inch pieces, and place them on the hot pan. Sear the sausage on both sides until a golden-brown crust forms and it’s cooked through.
• While the sausage cooks, bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Remember to reserve at least 1 cup of pasta water before draining.
• Lower the heat of the sausage pan to medium. Add the minced garlic and crushed red pepper and sauté for 2 minutes until fragrant. Pour in the white wine, scraping any browned bits from the bottom of the pan, and bring to a simmer. Let it simmer for 3 minutes to reduce slightly.
• Add the chopped broccoli rabe to the pan and stir until lightly coated with the sauce. Pour in 1 cup of the reserved pasta water. Return the sauce to a gentle simmer. Finally, add the cooked pasta to the dish and combine everything well, ensuring the pasta is thoroughly coated. Simmer for about 3 more minutes until the sauce thickens slightly and clings to the pasta.
• Remove the pan from the heat. Stir in a generous amount of freshly grated Parmesan cheese. Serve immediately with extra Parmesan and crusty Italian bread on the side.

1. For a truly creamy and cohesive sauce, add a little bit of the starchy pasta water to the pasta when combining it with the sausage and broccoli rabe mixture. Stir everything vigorously over low heat for a minute or two to allow the sauce to emulsify and coat the pasta beautifully. Incorporating some freshly grated Parmesan cheese at this stage will further enhance the creaminess and flavor.
2. The key to achieving delicious, flavorful sausage is proper searing. When cooking the sausage, allow it to sit undisturbed in the hot pan for several minutes on each side. This allows a rich brown crust to develop, which not only adds incredible flavor through the Maillard reaction but also creates a pleasant texture that isn’t chewy or overcooked. Avoid constantly stirring the sausage, as this will prevent it from browning effectively.