Broccoli Rabe and Sausage Pasta

Like the onset of spring (grr.), I too am woefully behind schedule. I made this pasta almost three weeks ago, and since then, have kept it a secret. Shameful, I know. If you knew how good it was, you’d be doubly pissed. Triple if you knew how easy it was to make.

I’d make profuse apologies with elaborate explanations for my delay, but I don’t even really know what I’ve been doing these past few weeks. You see, I just got home from a 5-day trip to San Fran with a suitcase full of laundry, plenty of memories and one knock-your-socks-off cold. And while the potent combination of Nyquil and soup has lessened the worst of my symptoms, it’s also wiped out much of my ability to form coherent sentences and do anything other than marathon old episodes of Friends.

So, instead I’ll just say that this broccoli rabe and sausage pasta is awesome — a perfect bridge between the hearty meals of winter and the lighter fare to come when spring finally decides to show face around these parts.*

*Maybe I’m being extra curmudgeonly because I’m sick, but these dreary gray 50-degree days are becoming torturous. I want sunshine and lazy breezes and ya know, to not have to carry a jacket with me everywhere I go. Please?

Broccoli Rabe and Sausage Pasta

– 4 ounces penne or another short pasta

– 1 pound hot Italian sausage, casings removed

– 2 cloves garlic, minced

– 2 bunches broccoli rabe, chopped into 2-inch pieces

– 1 15-ounce can of cannellini beans, drained and rinsed

– 1 teaspoon crushed red pepper flakes

– salt and pepper, to taste

– 1/4 cup grated Pecorino + more for topping (optional)

1) Cook the pasta according to package directions. When draining the cooked pasta, reserve 2 tablespoons of the pasta water.

2) As the pasta is cooking, in a large saute pan on medium-high heat, cook the sausage, breaking it into small crumbles. Once it is cooked, remove it from the pan and set aside. Remove all but two tablespoons of fat from the pan.

3) Add the garlic to the pan and saute until browned slightly, 3-5 minutes. Add the broccoli rabe and cook, covered, for 5 minutes. Uncover and add the beans. Cook for an additional 10 minutes, then add the sausage back to the pan, along with the crushed red pepper, salt and pepper. Cook for 3-5 minutes, then turn off the heat.

4) Toss in the cooked pasta, along with the reserved pasta water. Stir in the grated Pecorino, then serve with additional cheese if desired.