Cime Di Rapa Broccoli Rabe Sausage Pasta
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
- 500g/1.1lbs pasta (orrechiette is usually used but this is very versatile)
- 1 bunch cime di rapa or broccoli rabe, washed
- Olive oil for frying
- 400g/14ozs. Italian sausage or pork sausage, skinned
- 1 leek, white and light green part only, thinly sliced
- 5 cloves garlic, peeled and thinly sliced
- 1/2 cup/125ml/4flozs white wine
- 1/2 cup/125ml/4flozs chicken stock
- 1/4 cup grated pecorino or parmesan cheese
- Red chilli flakes
Step 1 - Trim the Cime di Rapa 2 inches from the bottom and peel the outer layer of the large stems. Chop it into 2 inch lengths. Put the pasta onto boil in plenty of salted, boiling water. When it has 2 minutes to go, add the cime di rapa and cook for 2 minutes until wilted. Drain the water.
Step 2 - While the pasta is cooking heat a large deep frying pan or skillet on medium high heat. Add oil and add skinned sausages and cook and break up into small pieces. Sauté until sausages are cooked through. Add the leek and more oil and then sauté until soft and then add the garlic and cook for a minute until soft. Add the white wine and chicken stock and simmer for a couple of minutes. Push the sausage to the side, then add the cheese to make a creamy sauce. Add the drained cime di rapa and pasta to the pan and turn to coat the pasta. Add chilli flakes and salt and pepper to season. Serve with extra pecorino cheese.