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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Reviewed: 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!

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the2chefettes

Cooking Level: Expert

Living In: Vineland, New Jersey, USA

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Reviewed: Sep. 26, 2008

sauce was too runny

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stargazergirl74

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Reviewed: Sep. 24, 2008

SO GOOD!

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Sep. 1, 2008

Good taste, but sauce didn't thicken and the cheese didn't melt in but just kind of turned into a goopy mess in the middle of the pan.

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XYTHEX

Cooking Level: Intermediate

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Reviewed: 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.

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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: 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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rompilld

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Reviewed: Jun. 9, 2008

Delicious, both me and the husband ate up :).. though I cut the butter in half..maybe explaining why my sauce didn't thicken..no worries, just mixed the pasta in w/sauce over heat..and then removed heat and let it cool/soak while I finised the dishes. I used the Parmesean reggiano..and found dish plenty salty w/o adding the called for salt. Never used the broccoli rabe before, so I was concerned with finding it and prep..but found some at my Indiana Meijer(maybe not that uncommon?) ..I cut most of the stem away..keeping mostly the leaves and small heads. After 4min of cooking..this was plenty wilted..(I'll try for firmer next time..very tasty though..the leaves absorbed/coated with sauce nicely). Of coarse..what's not good with a pound of italian sausage? Next time I'll probably cut the sausage in half to help with the calorie count.

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JAVAJAN

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Reviewed: Jun. 4, 2008

I agree with the first reviewer that this is a very tasty and well seasoned recipe. I needed to size it in half so used two fresh Italian Sausage and removed the casing. Also used "regular" broccoli and mushrooms.

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gapch1026

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Reviewed: 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!!

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