Rigatoni with Broccoli Rabe and Sausage

I am a huge pasta fan. I grew up eating quite possibly every shape and size of pasta both store bought and home made. GFM is Italian so he knows his pasta. Life without pasta was perhaps the biggest blow when I was diagnosed with Celiac. I mean how could something that was such a large part of my being be completely cut out? Over the years gluten free pasta has come a long way with some of the best I have found coming straight from Italy.
This recipe is one of my favorite comfort foods that is perfect now that the weather is getting a bit cooler.

Here is what you will need:

  • 1 large bunch (or two smaller bunches) of broccoli rabe
  • 5 sweet Italian sausage links
  • 6 cloves of garlic
  • 1 large yellow onion
  • 5 fresh basil leaves, chopped
  • ¼ cup Pecorino Romano cheese
  • Pinch of oregano
  • Extra light olive oil
  • Salt and Pepper to taste

Let’s get prepping:

Wash the broccoli rabe well and slice it into 1-1.5” ribbons and set aside. Slice the garlic cloves into thin slices and cut the onion in half then cut each half in half and then slice thinly, set aside. Roll the basil leaves together like a cigar and slice into thin ribbons (rolling always makes cutting basil much easier).

Let’s get cooking:

In a large sauce pan or pot coat the bottom with just enough olive oil to cover and toss in the sausages whole. Cook over medium high heat until they are browned on all sides. Remove them (note they may not be fully cooked at this point) and place on a cutting board. Slice each sausage into roughly 1” rounds and put them back into the pan. Take a potato masher and smash the sausage so that it is broken up well. It is a bit of work but keep mashing until you have what I can only describe as loose looking sausage meat. Let it brown well so that it is cooked through (no pink) and remove it from the pan and set aside. Wipe out any excess grease from the pan and add a small splash of olive oil. Next add the onion, garlic, basil, and a pinch of oregano. Cook over medium-low heat being careful not to burn the garlic. Cook until the onion becomes just slightly translucent. Next add your broccoli rabe to the mixture and cook until it begins to wilt. Next add your sausage meat and mix well. Add a pinch of salt and some fresh cracked pepper to taste. Let all of the ingredients meld covered over low heat for approximately 10-15 minutes. Prepare your favorite gluten free pasta (I prefer a nice rigatoni or penne for this dish). Just before you are going to marry the pasta and the sauce, add the ¼ cup of cheese to the broccoli rabe mixture and stir well. Next toss in your pasta and make sure it is well coated. Enjoy!

GFM Note: You can use loose sausage meat to save time but I have found it just does not come out the same as when you take the extra time to use the links and then break them up.