Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta

Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta

Ready in 25 minutes

Pasta sauced with a mixture of broccoli rabe, spicy sausage and cannellini beans.

"This was a good meal! We like brown rice better than pasta so we used rice instead. Also, I substituted kidney beans and added some poblano pepper for a kick! This was our first taste of broccoli rabe-what a surprise that was lol. Lots of fun tonight. My husband and I made this together for a family night. Great meal to make together...he cooked sausage and I chopped the veggies! Thanks! "

- MommaAjay

Top-ranked recipe named "Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta"

4.7 avg, 9 review(s) 100% would make again

Ingredients

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1 large Onion; chopped
3 cloves garlic; sliced thin
3 tablespoons extra virgin olive oil; divided
1/4 teaspoon crushed red pepper flakes; (optional)
1/2 pound spicy hot Italian sausage; removed from casing
1 bunch broccoli rabe; cut in 2 inch pieces
8 ounces chicken or vegetable stock
1 19-oz can cannellini beans; drained
1/2 pound dried pasta such as rigatoni
1 teaspoon kosher salt; or to taste
1/2 teaspoon freshly ground black pepper; or to taste
1/3 cup Parmesan cheese; grated for topping

Original recipe makes 4

Servings  

Preparation

To prepare broccoli rabe for cooking, cut leafy portions into 2 inch pieces. Peel the stem and cut to 2 inch pieces.

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.

Plate pasta with sauce, using reserved water if more moisture is needed and top with grated cheese.

Credits

Added on Award Medal

Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta photo by weckle weckle

Calories Per Serving: 853 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Broccoli Rabe, Spicy Italian Sausage and Beans over Pasta

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I steamed the broccoli rabe for 5-6 minutes before adding it to the recipe (to tone down the bitterness) and it was awesome! I will make this again. Yum!
Denaskitchen 1 year ago
I did not use hot sausage or red pepper flake because I was making it for kids also... It needed some kick. We all found the broccoli Rabe too bitter. Will definitely make again with spinach instead & spices, just not for the kids.
Holly88 1 year ago
My family liked it better then I did ... I loved the broccoli rate but not so much the sausage. I used turkey sausage. I will make it again as I have more sausage to finish. This time I will cut back a little on he red pepper and increase the amount of beans and Italian seasonings.
scmcooks 1 year ago
This was a good meal! We like brown rice better than pasta so we used rice instead. Also, I substituted kidney beans and added some poblano pepper for a kick! This was our first taste of broccoli rabe-what a surprise that was lol. Lots of fun tonight. My husband and I made this together for a family night. Great meal to make together...he cooked sausage and I chopped the veggies! Thanks!
MommaAjay 3 years ago
I loved this recipe!!! It was delicious and easy to make. I made it today Feb. 10,2010 during a blizzard and my house smells wonderful! I took pictures I wish I could upload them....beautiful ... thank you :)
sunnyat8pm 4 years ago
This was an exceptional recipe. I used brocollini instead of broccoli rabe and it was perfect. This is a keeper!!!
marybexcel 4 years ago
This is a GREAT recipe for the colder months (well, for anytime, really). True Italian taste, real American appeal. Keep up the great work, Gina! I'm going to buy your book as soon as it's out. What a title -- 'Coifed to Cook.' Do you change your hairstyle for every recipe? Well, probably not -- but definitely DON'T change your cooking style!
CLConway 4 years ago
But I tasted this tonight. Incredibly delicious! Yummmm! Irene
sherlocki 4 years ago
A mild Italian sausage may be substituted and the red pepper flakes eliminated for a less spicy dish. [I posted this recipe.]
weckle 4 years ago
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