Coifed to Cook: Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta

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Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta

1 large onion, chopped

3 cloves of garlic, sliced thin

3 tablespoons extra virgin olive oil

1/4 teaspoon crushed red pepper flakes (optional)

1/2 pound spicy hot Italian sausage, removed from casing

1 large bunch broccoli rabe, cut in 2 inch pieces including peeled stems

8 ounces chicken or vegetable stock

1 can, 19 ounce cannellini beans, drained

1/2 pound dried pasta, rigatoni, ziti, mostacholli or farfali

1 teaspoon kosher salt or to taste

1/2 teaspoon freshly ground black pepper or to taste

1/3 cup grated Parmesan Reggiano cheese for topping

In large deep skillet, saute onion in oil for 5 or 6 minutes until translucent, then add garlic and crushed red pepper (if using) for an additional 2 minutes.

Push onion and garlic to side of pan or set aside in small dish.

Using same skillet, saute sausage , mashing with a fork, until lightly browned. Return onion and garlic to skillet, add broccoli rabe and stock. Season with salt and pepper and cook, stirring occasionally for about 10 minutes until the broccoli rabe is tender. Add drained beans and stir until thoroughly mixed and heated.

While sauce is cooking, bring a large pot of salted water to a boil.

Cook pasta according to directions for desired doneness and when draining pasta, reserve 1-cup pasta cooking water.

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