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Pappardelle Pasta with Sausage and Broccoli Rabe Also with Parmigiana and Pete's Pot Roasted Olive Oil Garlic

Chef's notes

This is a variation of the popular Italian dish “Orecchiette Pasta with Broccoli Rabe”. Pasta is tossed with rabe and generous amounts of Parmigiana, Garlic and Olive Oil.

Mine uses a base of pot roasted garlic submerged in olive oil, with herbs, kosher salt, and red pepper flakes. Besides ample amounts of parmigiana, dish is additionally flavored with sausage, and characteristic Orecchiette is replaced with imported pappardelle, wide and long noodles (other pasta shapes can also be substituted). Reserved pasta water helps create an easy sauce.

The dish pictured was made with turkey sausages but can also be made with Italian pork sausages or sausage meat without casing.

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Pappardelle Pasta with Sausage and Broccoli Rabe Also with Parmigiana and Pete's Pot Roasted Olive Oil Garlic

Ingredients

Pete's Garlic and Olive Oil
½ pound domestic or 250 g (8.8 oz.) imported Pappardelle pasta
1 bunch broccoli rabe
Half or more of a 32 oz. box low salt chicken broth.
5 Italian style turkey or mild pork sausages (about 1.2 pounds)
1 large coffee cup or more of water pasta was cooked in
Grated parmigiana Cheese to taste (about ¾ - 1 cup)
Optional, garnish with fresh chopped parsley

Instructions

Prepare Pete’s Garlic and Olive Oil using proportions above.
Fill pasta pot with water and a generous amount of kosher salt. Place over high heat. When water reaches a rapid boil, stir in pasta. When cooked al dente, reserve a large coffee cup of pasta water. Strain and set pasta aside.
Meanwhile, rinse broccoli. Discard about an inch of their stems. Trim and discard some of their outermost, sometimes bitter large leaves.
Beginning with its bouquet, cut remaining leaves, rabe florets and stems into 1 ½ inch pieces.
Using an uncovered pot large enough to accommodate sausages in a single layer, bring chicken broth to a boil. Add rabe; will shrink as it’s cooking. When just tender remove with a slotted spoon and reserve.
Place sausages single layer in the remaining broth. If needed, add additional broth up to about 3/4 of the thickness of sausages. Boil while occasionally rotating sausages. When evaporated, add some of the oil from the garlic oil and partly brown sausages and remove pot from heat. When cool enough to the touch, slice sausages 3/8 inches thick being sure to save all sausages and drippings in the pot with remaining cooking oil.
Place par boiled rabe, all contents of the sausage and the garlic and oil pots in the empty pasta pot. Reheat contents while mixing. Toss with the pappardelle. Add about half of the parmigiana while drizzling with pasta water to taste and creaminess. Garnish with chopped parsley and serve with extra grated parmigiana cheese.

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