by Oui, Chef
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Oui, Chef's Notes:
Expand1 pound Gemelli Pasta Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 pound sweet Italian sausage Ask a question about this ingredient
1 bunch rapini (broccoli rabe) Ask a question about this ingredient
2 cups low-sodium chicken broth reduced by half to 1 cup Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
4 garlic cloves, thinly sliced Ask a question about this ingredient
1/4 teaspoon red pepper flakes Ask a question about this ingredient
1/2 cup golden raisins Ask a question about this ingredient
1/4 cup pine nuts, lightly toasted Ask a question about this ingredient
freshly peeled parmesan cheese Ask a question about this ingredient
kosher salt and pepper to taste Ask a question about this ingredient
3 tablespoons butter Ask a question about this ingredient
Set a large pot of salted water on to boil for the pasta.
Ask a question about this stepPlace low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.
Ask a question about this stepLightly toast pine nuts in a dry skillet, reserve.
Ask a question about this stepHeat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, squeeze sausages from their casings, dropping bite-sized pieces in the hot skillet to saute, stirring occasionally, until nicely browned. Using a slotted spoon, remove the sausages to a bowl, leaving behind the drippings in the skillet.
Ask a question about this stepCook the pasta to producers instructions for al dente.
Ask a question about this stepTrim the ends, wash, dry, and cut the brocolli rabe into 1-1/2” pieces. Add to the drippings in the skillet and saute over medium-high heat until wilted and just starting to take color. Add the sliced garlic and pepper flakes and cook 1-2 minutes, add the reduced chicken broth, wine, and raisins and cook another 3-4 minutes, until the broccoli rabe is just starting to soften, but still has a nice bite to it.
Ask a question about this stepDrain the pasta and add to the skillet, chuck in a few large knobs of butter and the pine nuts, and toss to combine. Check seasoning for salt and pepper, and serve topped with ribbons of freshly peeled parmesan.
Ask a question about this stepGlad you liked it Midge and thanks for the lovely comments. Been a while since I've made this, I'll have to have it again soon. - S
Really enjoyed this for dinner last night, with a lovely rose. Scrumptious, even in 90-degree heat! Anxiously awaiting lunchtime leftovers.
I too love the combination of sausage, broccoli rabe, and raisins. For me, this is comfort food. Your dish looks amazing!
I love this combination too. The addition of raisins and pine nuts is brilliant.
Thanks. It is absolutely one of my favorite dishes, in fact, I usually siphon off a serving before feeding it to my family to ensure myself some to reheat for lunch the next day (shhh....please don't tell).
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I made this again the night before Thanksgiving for guests and everyone raved. Thanks for a super recipe Steve!