One-Pot Penne with Broccoli Rabe and Sausage
- Total Time
We transfer the sausage from the skillet using a slotted spoon, so the fat from the sausage can coat and flavor the remaining ingredients in the recipe.
cooking spray3 spray(s)
raw fresh turkey sausage9 oz, hot variety, casings removed
olive oil1 tsp
garlic clove(s)2 clove(s), large, thinly sliced
uncooked broccoli rabe1 pound(s), trimmed and coarsely chopped
table salt¼ tsp
uncooked penne8 oz, rigate
canned chicken broth3 ½ cup(s)
grated Pecorino cheese¼ cup(s), divided
crushed red pepper flakes1 pinch, 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