Friday, May 13, 2005

Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe

Farfalle with Turkey Sausage, Leeks, and Broccoli Rabe (Adapted from CL)

3/4 pound broccoli rabe, well-rinsed and cut into 4" pieces
8 ounces dry farfalle pasta
1 tablespoon olive oil
2 cups thinly sliced leek
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 ounces hot Italian turkey sausage, casings removed
1 teaspoon grated lemon zest
1/2 cup ricotta cheese
2 ounces fresh grated Parmigiano-Reggiano cheese
1/4 teaspoon salt

In a large pot of boiling salted water, add broccoli rabe and cook for 2 minutes. Carefully remove broccoli rabe with a slotted spoon and immediately rinse under cold water to stop the cooking - drain well. Reserve 3/4 cup of the cooking liquid.

To another pot of boiling salted water (or use the same cooking liquid, if desired) add pasta and cook according to package directions. Reserve 3/4 cup of the cooking liquid, then drain pasta well.

In a large skillet, heat oil over medium - add leek and cook until softened, about 2 to 4 minutes. Stir in pepper and garlic - cook until fragrant and the garlic is just lightly golden, about 2 minutes. Increase heat to medium-high. Add sausage - cook, stirring to crumble, for 4 minutes. Add 1/2 cup reserved cooking liquid - continue to cook until the sausage is done, about 5 more minutes. Stir in remaining 1/4 cup reserved cooking liquid, broccoli rabe, pasta and zest - toss well to combine and let heat thorough. Remove from heat - stir in cheeses and salt to serve.

Makes about 4 servings.

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