Pasta with Broccoli Rabe and Sausage

Published November 1, 2011. From Cook's Illustrated.

Why this recipe works:

Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste… read more

Sautéing the rabe provided a tender-firm bite, but the intensely bitter flavor was off-putting to tasters. Adding a splash of pasta water and chicken broth to the skillet as we sautéed the rabe helped tame the bitterness, and also provided ample flavor. Some Parmesan cheese along with a paste of anchovy fillets, lemon juice, and olive oil rounded out the flavors of our sauce.

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Serves 4 to 6

It’s important that some water still clings to the rabe after washing to help it steam during cooking. Our preference is to make this dish with orecchiette pasta, but fusilli and campanelle also work well.

Ingredients

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