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Italian Sausage with Farfalle and Broccoli Rabe


"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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35 m servings 393 cals
Original recipe yields 10 servings


  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 100
  1. 125 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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!!! :)

Most helpful
Most positive
Least positive

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 w...

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 wa...

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!!

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 froz...

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 mo...

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 l...

A really good, quick, pasta dish! We like these brothy sauces in pasta dishes as it is a nice change from tomato-based sauces. I think it's a little heavy on the butter, so will reduce or leave ...

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.

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 ...