This dish was one of the first dinners I made. I found it among my Italian
recipes. After 17 years I still use it:
Sausage Broccoli Dish (This is what I call it)
I use turkey or
Italian sausage, egg noodles, broccoli, carrots and onion. Cook your sausage first, cut it into bite size pieces set aside with juices. Saute your onions, cook carrots and the broccoli. I cook the broccoli alone in olive oil and season with Italian seasonings. Once that is done I take all the cooked veggies and add them in the pan to keep warm. While your doing that cook your egg noodles. Throw all together and it is fabulous! This dish is quick, easy and great to take to potluck.
Here is another
receipe I am trying tonight, similar to above. I saw this on Everyday Italian. I could not find broccoli
rabe (or
rapini) anywhere and I saw it at Harris Teeter the other day along with the
orecchiette (little ears ) pasta.
Broccoli
Rabe is a common vegetable in southern Italy or Sicily. It has a bitter, nutty taste.
Orecchiette and Broccoli Rabe DinnerIngredients2 bunches broccoli
rabe, stems trimmed
1 pound
orecchiette pasta3 tablespoons
olive oil1 pound turkey Italian-style sausage, casings removed
3 garlic cloves, minced
Pinch dried crushed red pepper flakes
1/4 cup grated Parmesan
DirectionsCook the broccoli
rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli
rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.
Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the
orecchiette and cook until
al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.
Strain the broccoli
rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.
Simple Tomato Sauce:1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
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