Italian Sausage with Farfalle and Broccoli Rabe Recipe - Allrecipes.com
Italian Sausage with Farfalle and Broccoli Rabe Recipe
  • READY IN 35 mins

Italian Sausage with Farfalle and Broccoli Rabe

Recipe by  

"A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
  3. When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2008

First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links, but I would highly reccomend the bulk sausage as suggested in the recipe.

 
Most Helpful Critical Review
Dec 02, 2009

This was too much cheese and too thick. I made it again and reduced the cheese by at least half and even added some extra chicken stock. Much better!!! :)

 
Jan 12, 2009

Very tasty. Will definitely make again. I didn't have incredients with me so I bought regular ole sweet sausage in casing. Instead of removing casing I just cut it up into small chunks as it was cooking. I also added more chopped garlic.

 
Apr 14, 2008

Very tasty recipe. Could use any chunky pasta for this recipe, e.g., penne. I used less sausage as I don't need that much meat in a dish. Will definitely prepare again. Thanks!!

 
Jan 26, 2009

Helpful hint to add the cheese...add the sausage mixture to the pasta then add the cheese combining throughout. No clumping and the sauce will thicken. I didn't have broccoli rabe so I used frozen broccoli spears lightly thawed. No salt necessary in this dish...the cheese adds quite enough salt. Overall, a nice dish for something quick and complete.

 
Oct 27, 2008

I have made this a bunch of times, and its good everytime but i always change it up a bit. I ALWAYS add more broccoli rabe than the recipe calls for because I love it, but then I add a little more broth so that the sauce is still present. I usually use less cheese and instead serve cheese on the side. SOO good!

 
Sep 28, 2008

This dish was very good! We grilled the sausage and sauteed the broccoli rabe in garlic and onion, then combined everything and warmed it all up together. It came out REALLY DELICIOUS! we have leftovers and will probably heat it up with some kind of sauce. This recipe is a sure winner!

 
Jun 26, 2008

I love this recipe! I lightened it up a bit by using turkey sausage, skipping the butter, and adding just a dash of parmesan when serving.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 19.8 g
  • 31%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 18.6 g
  • 37%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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