Rigatoni With Italian Sausage And Broccoli Rabe Recipes

Steps:

• Make the sauce: In a large saucepan, heat olive oil over medium heat. Add onion, and cook until softened, about 5 minutes. Add vodka, and cook until liquid has almost evaporated, about 3 minutes. Stir in tomato sauce, canned tomatoes, cream, oregano, and thyme. Cook at a gentle simmer about 30 minutes to let the sauce thicken and the flavors infuse.
• While sauce is cooking, make meatballs: Using your hands, roll sausage into balls about 1 inch in diameter. Heat a medium skillet over medium-high heat, and saute meatballs in batches until well browned and cooked through, about 6 minutes. Add to tomato sauce when cooked.
• Bring a large saucepan of water to a boil. Add pasta; cook until very al dente, 2 to 3 minutes less than manufacturer's instructions. Transfer noodles to a colander, and rinse with cold running water to stop the cooking. Stir noodles into sauce mixture.
• To assemble: Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Bring a large saucepan of water to a boil. Trim and discard the tough ends of broccoli rabe. Cut broccoli rabe into 1-inch lengths. Add salt to water, and blanch broccoli rabe in boiling water until bright green and just tender, about 1 minute. Drain in a colander, and rinse under cold water to stop the cooking. Add to pasta mixture, and stir to combine. Pour into prepared baking dish, and top with cheese. Bake until mixture is bubbling and top is slightly browned, about 30 minutes.

Steps:

• Heat oven to 350 degrees. Place 3 cloves quartered garlic in center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven and bake until golden brown and soft, about 20 minutes. Remove from oven and set aside to cool.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
• In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
• Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
• Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

Steps:

• Preheat the oven to 350°F. Place the quartered garlic in the center of a square of foil lined with parchment paper. Fold up the edges of the foil to form sides. Drizzle the garlic with 3 tablespoons oil, and season with salt. Fold the foil up over the garlic to seal, forming a pouch. Transfer to a baking sheet. Roast the garlic until soft and golden brown, about 20 minutes.
• Bring a large pot of water to a boil; add salt. Add the broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain. Cut crosswise into 1-inch pieces; set aside. Puree the sun-dried tomatoes in a blender. Transfer to a small bowl; set aside.
• Cook the remaining 1/4 cup oil and the crushed garlic, the chile, and a pinch of salt in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the sausage; cook, stirring often, until browned, about 10 minutes.
• Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
• Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.