Chorizo And Broccoli Rabe Pasta Recipes

Steps:

• Heat a saute pan over medium-high heat and add the sausage, breaking it up in the pan as it browns, about 8 minutes. Once nearly cooked, remove the sausage with a slotted spoon and place on a paper towel to drain, leaving the sausage fat in the pan. Using the same saute pan, add the garlic and red pepper to the reserved sausage fat. Fry until lightly browned. Add the wine, broccoli rabe and a pinch of salt. Cook until the rabe is tender, stirring often, 6 to 8 minutes. Finish by adding the sausage back to the pan. Season with salt and pepper and heat thoroughly. Enjoy this beauty!!

Steps:

• Trim and wash the broccoli rabe, and cut into bite-sized pieces. Wash in cold water, and drain.
• In a large kettle, add enough salted water to cook the broccoli rabe. Bring to a boil, and cook until crisply tender. Do not overcook. Remove the broccoli rabe, and set aside. Reserve the cooking liquid in the kettle.
• Bring the kettle with the cooking liquid to a boil. Add the pasta, and cook according to the package instructions. Do not overcook. Drain, reserving 1/2 cup of the cooking liquid.
• Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic. Cook briefly, do not brown. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly. Add the crushed tomatoes, and salt and pepper to taste. Bring to a boil, and simmer for 8 minutes, stirring often.
• Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasoning; serve immediately on hot serving plates.

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.