by Oui, Chef
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Oui, Chef's Notes:
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1 pound
Gemelli Pasta
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2 tablespoons
olive oil
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1 pound
sweet Italian sausage
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1 bunch
rapini (broccoli rabe)
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2 cups
low-sodium chicken broth reduced by half to 1 cup
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1/4 cup
dry white wine
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4
garlic cloves, thinly sliced
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1/4 teaspoon
red pepper flakes
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1/2 cup
golden raisins
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1/4 cup
pine nuts, lightly toasted
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freshly peeled parmesan cheese
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kosher salt and pepper to taste
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3 tablespoons
butter
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Set a large pot of salted water on to boil for the pasta.
Ask the hotline about this step!Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve.
Ask the hotline about this step!Lightly toast pine nuts in a dry skillet, reserve.
Ask the hotline about this step!Heat 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 the hotline about this step!Cook the pasta to producers instructions for al dente.
Ask the hotline about this step!Trim 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 the hotline about this step!Drain 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 the hotline about this step!Glad 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).
Stephanie is the Head Recipe Tester of Food52.
I made this again the night before Thanksgiving for guests and everyone raved. Thanks for a super recipe Steve!