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Penne with Broccoli Rabe and Sausage is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound Penne
1/4 cup olive oil
3 large garlic cloves, crushed
1 1/2 pounds broccoli rabe, florets, tender leaves and stems only
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup chicken stock or canned broth
1/2 pound cooked sweet Italian sausage, crumbled or chopped
2 teaspoons unsalted butter
1/2 cup freshly grated Parmigiano Reggiano cheese
Cook the Penne in a large pot of boiling salted water until al dente. Drain well. Meanwhile, in a large deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes. Add the Penne to the skillet and toss gently. Sprinkle half of the Parmigiano on top and toss again. Serve with remaining cheese. Serves 6.
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