Looking for a meal that packs a punch? This recipe combines the earthy bitterness of broccoli rabe, the hearty sweetness of Italian sweet sausage, and the creamy texture of cannellini beans to create a flavorful and satisfying pasta dish.
Ingredients:
12 ounces bow tie pasta (farfalle)
1 bunch broccoli rabe, washed and trimmed
1 pound ring of sweet Italian sausage, cut to 1 in pieces or 1 pound sweet Italian sausage, casing removed and crumble sausage
3 cloves garlic, minced
1 can (15 ounces) cannellini beans, drained and rinsed
1/4 cup chicken or vegetable broth
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Red pepper flakes (optional)
Fresh parsley for garnish
Instructions:
Cook the bow tie pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside.
In the same pot of boiling water, blanch the broccoli rabe for 2-3 minutes until it’s slightly tender. Remove the broccoli rabe and immediately transfer it to a bowl of ice water to stop cooking. Drain and set aside.
In a large skillet over medium-high heat, cook the sweet Italian sausage until browned and cooked through. Remove any excess grease.
In the same skillet, add olive oil and minced garlic. Sauté for about 1 minute until aromatic. Add the blanched broccoli rabe and sauté for 3-4 minutes until tender.
Stir in the cannellini beans and chicken or vegetable broth. Let it simmer for a few minutes to allow the flavors to meld.
Toss the cooked bow tie pasta into the skillet with the sausage and broccoli rabe mixture. Mix until all the ingredients are well combined.
Season with salt, pepper, and red pepper flakes (if using) to taste. Adjust the seasoning to suit your preferences.
Transfer the pasta mixture to a serving dish. Sprinkle Parmesan cheese on top and garnish with fresh parsley for a burst of color and flavor.
Enjoy!