Serious Eats: Recipes

Dinner Tonight: Broccoli Rabe and Sausage Pasta

Sure, it’s a classic. So, why have I been getting it so wrong? Because of my misadventures with the dish, the fiancée had sworn off broccoli rabe as disgusting, and I was left to try to get my fill any way I could.

That usually meant in its cold incarnation at buffet lines. It wasn’t working out. That’s when I saw it in a wicker basket at the farmers' market. It was going quickly. An employee would grab a big armful, plop it on the basket, and immediately someone would buy it. I watched as two different people walked off with huge bags of the stuff. It was time.

My quest was how to do this classic correctly. I’d been led wrong before, so I searched through my massive stacks to find one that seemed perfect. It had to be simple—dead simple—with nothing much besides the sausage and broccoli rabe. Surprisingly, the version that looked the best was the Joy of Cooking version. I used a different pasta and decided to leave out the oil—my sausage was fatty enough. But for those without fear, a couple tablespoons of olive oil would make this a heartier dish. We didn’t need it.

The fiancée finished her plate.

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