Reviewed: Oct. 31, 2009

If I could do NO stars I would...the broccoli rabe without being blanched before hand made the dish SO BITTER is was NOT edible. Please blanch the broccoli rabe you add it to anything. Lesson learned.

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ObreJS

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Reviewed: Sep. 8, 2009

This was wonderful. Instead of the rabe, I used spinach and 1/3 mozzarella. The leftovers didn't last two days!

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jash527

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Reviewed: Sep. 2, 2009

My family loved this!!!Great flavor. I made it exactly like the recipe except used regular broccoli and did not drain the oil from the sausage. I felt like the sausage oil drippings gave the sauce more flavor.

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Mrs. Alas

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This one's a keeper! My grocery store didn't have broccoli rabe so I used regular broccoli, other than that, I followed the recipe exactly. It was delicious and I'm not even a big fan of sausage!

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Erin

Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Jul. 24, 2009

Very good. Only change i made was using chopped spinach rather than the broccoli rabe. I am not much of a broccoli eater. But, overall really liked and will make again.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

My father was from Italy and he would have enjoyed this recipe! It was my first time cooking rabe. This recipe was easy, yet tasty! Yum!!!

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DMV1161

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Reviewed: Jun. 18, 2009

One of my favorite recipes...Although I did substitute regular broccolo for the rabe. Awesome flavor and a hit every time I make it.

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cgparis

Cooking Level: Beginning

Living In: Meadville, Pennsylvania, USA

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Reviewed: May 6, 2009

This was just O.K. I thought that there was too much pasta vs. other stuff. I also didn't really get that much of a sauce--I think if I make it again I will try using cream cheese instead of butter to make more of a creamy sauce. It did have a good flavor.

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anna

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Reviewed: Mar. 13, 2009

Very yummy... but a little salty. Wonder if using chicken italian sausage made a difference. Will make again but try to cut the salt down a bit.

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omigodshoes

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Reviewed: Mar. 7, 2009

Made this with broccoli rabe. Very easy dish. Only used 1 cup of parm cheese and dish was very salty. Sauce thickened as expected. Will try this dish again with a different type of cheese.

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luvmykids

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Reviewed: Feb. 23, 2009

This is a great time and wallet friendly recipe. I made for 6 in about 30 min overall, and people loved it. If your maybe thinking of trying this one, do it!

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trillshoota

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Reviewed: Feb. 10, 2009

I've made this only once, but will make again! Both hubby and I loved it. The cheese does turn into a globby mess and the sauce doesn't thicken like most sauces, so I added corn starch to thicken and mix better. Have patience, it thickens when added to the al dente pasta (picking up on starch from that). Used regular broccoli because I couldn't find Broccoli Rabe (and still don't know what that is). Didn't have red pepper flakes so used Cayenne pepper (just a tiny bit). Used fresh broccoli (don't like frozen) and suggest putting it in only 1-2 min before adding the pasta (mine was overdone by the time it was served). I didn't add mushrooms, but will next time. Excellent recipe!!

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GailRT

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

This was very good, but I think the broccoli rabe could be substituted with spinach or maybe regular broccoli, since the other flavors pretty much overwhelm the taste of it. I don't really like the flavor of the broccoli rabe by itself anyway. I used hot italian turkey sausage and was able to leave off the crushed red pepper,added extra garlic,left out the butter. Didn't have parmasan so that was left out, but I'm sure that would be good just take into consideration the saltiness of it. Good recipe !

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cookingfreak

Cooking Level: Expert

Home Town: Tuscaloosa, Alabama, USA

Living In: Roswell, Georgia, USA

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Reviewed: Jan. 23, 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.

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BELLE18

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Reviewed: Jan. 13, 2009

I have tried many different recipes for this dish, and this is the best. I didn't change a thing in the recipe.

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kimz11

Cooking Level: Expert

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Reviewed: 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.

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Fccswife

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Reviewed: Dec. 13, 2008

THE FLAVOR IS EXCELLENT!!! The cheese really clumps up thou. Its perfect as leftovers. (I might try Jack cheese next time.) There will absolutely be a next time. This was great. Also, the sauce will be thin, it should be and once you put the noodles with it the soak up the sauce & flavor

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skilin2001

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Reviewed: Nov. 3, 2008

Well, dinner was a disaster tonight. Almost threw it out to get take out...but my husband said lets just try it. First of all the cheese NEVER melted..it just stayed in gooey sticky clumps. The sauce never thickened and the brocc. got soggy and overcooked trying to get the sauce thicker. Tried adding some cornstarch which barely helped since I didnt wanna cook it to much longer due to overcooking everything even more. We ended up eating it...the flavor was there...but without sauce and overcooked brocc. it only gets 2 stars. Sorry.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: 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!

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Oct. 16, 2008

This was great! It was nearly identical to a dish I love at a fancy Italian restaurant where I live. It went well with a crusty Italian bread that you could dip into the sauce.

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Nichole

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Italian Sausage with Farfalle and Broccoli Rabe

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