One-pot penne with broccoli rabe and sausage
Raw fresh turkey sausage
9 oz, hot variety, casings removed
2 clove(s), medium, thinly sliced
Uncooked broccoli rabe
1 pound(s), trimmed and coarsely chopped
8 oz, rigate
Canned chicken broth
Grated Pecorino cheese
¼ cup(s), divided
Crushed red pepper flakes
½ tsp(s), optional
- Coat a large, deep nonstick skillet (12 in-diameter) or soup pot with cooking spray; set over medium heat. Add sausage; cook, breaking sausage apart with a wooden spoon, until no longer pink, about 5 minutes. Transfer sausage to a large bowl using a slotted spoon; set aside.
- Heat oil in same skillet over medium-high heat. Add garlic; cook, stirring frequently, until fragrant, about 30 seconds. Add broccoli rabe and salt; cover and cook, stirring occasionally, until just beginning to wilt, about 3 minutes. Remove broccoli rabe to bowl with sausage using a slotted spoon.
- Add pasta and broth to skillet; bring to a boil over high heat. Cook uncovered, stirring occasionally, 8 minutes; stir in broccoli rabe and sausage. Cook, stirring, until broccoli rabe is tender, pasta is al dente and liquid has reduced to a saucy consistency, about 2 minutes. Remove pan from heat; stir in 2 Tbsp cheese and garnish with red pepper flakes (optional). Serve each portion sprinkled with 1/2 Tbsp cheese.
- Serving size: 1 3/4 c