Sausage And Broccoli Rabe With Polenta Recipes

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ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 8



Orecchiette with Broccoli Rabe and Sausage image

Steps:

  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
Kosher salt to taste, plus 1 1/2 teaspoons
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced

ITALIAN SAUSAGES WITH BROCCOLI RABE AND POLENTA

Categories     Sauté     Parmesan     Sausage     Fall     Broccoli Rabe     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7



Italian Sausages with Broccoli Rabe and Polenta image

Steps:

  • Heat 2 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add sausages. Cover skillet and cook until sausages are brown and cooked through, about 8 minutes per side. Transfer sausages to plate; tent with foil to keep warm. Add garlic to drippings in same skillet and stir 30 seconds. Add broccoli rabe and 1/2 cup broth. Cover skillet and cook until broccoli rabe is crisp-tender, about 8 minutes.
  • Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium heat. Add polenta; mash with potato masher until smooth. Mix in remaining 1/2 cup broth and cheese. Simmer until polenta is warmed through, about 5 minutes. Season polenta with salt and pepper.
  • Spoon polenta onto 2 plates. Top with sausages and broccoli rabe.

4 tablespoons extra-virgin olive oil
4 sweet or spicy Italian sausages
2 large garlic cloves, minced
1 12-ounce bunch broccoli rabe, trimmed
1 cup canned low-salt chicken broth
1/2 of 24-ounce purchased basil-garlic-seasoned polenta roll
1/4 cup grated Parmesan cheese

SAUSAGE AND BROCCOLI RABE WITH POLENTA

This is from one of my Food & Wine cookbooks. They recommend serving this with an Italian barbera because it has minimal tannins. Sausage and broccoli sauce freezes and reheats well. You can use either hot or mild Italian sausage. This is also good served over pasta.

Provided by dicentra

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Sausage and Broccoli Rabe With Polenta image

Steps:

  • In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain.
  • Rinse under cold water and drain again. Cut into 2 inch lengths.
  • In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes.
  • Remove. When cool enough to handle, cut into slices.
  • Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low.
  • Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer.
  • Add the sausage, tomatoes, broth, thyme, and 1 ¼ teaspoons of the salt. Bring to a simmer.
  • Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer.
  • Meanwhile, in a medium saucepan, bring the water and the remaining 1 ¼ teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking.
  • Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.

Nutrition Facts : Calories 839.2, Fat 56.9, SaturatedFat 16.8, Cholesterol 86.2, Sodium 3336.8, Carbohydrate 44.8, Fiber 6.9, Sugar 3.4, Protein 36.4

1 lb broccoli rabe, trimmed
4 tablespoons olive oil
1 1/3 lbs Italian sausage
1 onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
1 1/2 cups crushed tomatoes in puree (from 14 oz can)
1/2 teaspoon dried thyme
2 1/2 teaspoons salt
1/4 cup fresh parsley, chopped
1/8 teaspoon black pepper
4 1/2 cups water
1 1/3 cups cornmeal

SAUSAGE AND BROCCOLI RABE

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 4



Sausage and Broccoli Rabe image

Steps:

  • Trim ends of the broccoli rabe and cut into 3-inch pieces.
  • Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli rabe and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli rabe and stir to combine.

1 large bundle broccoli rabe, about 1 1/4 to 1 1/2 pounds
Salt
2 tablespoons extra-virgin olive oil
1 pound bulk Italian hot or sweet sausage

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS

In this hearty weeknight pasta recipe, chickpeas contribute an earthy, nutty flavor to the classic combination of sausage and broccoli rabe. The addition of Parmesan, butter, and lemon juice just before serving balances the heat from the sausage with a bit of richness, creating a bright and flavorful sauce in the process. This pasta is incredibly versatile: You can use any sturdy greens or even broccoli in place of the broccoli rabe, and feel free to swap in whatever pasta shape and canned beans you have on hand. You can even substitute sweet Italian sausage or ground pork or turkey for the sausage in a pinch; add about 1/2 teaspoon red-pepper flakes to give this dish its spicy kick.

Provided by Lidey Heuck

Categories     dinner, easy, weeknight, beans, meat, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11



Pasta With Spicy Sausage, Broccoli Rabe and Chickpeas image

Steps:

  • Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
  • Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
  • Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
  • Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
  • Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
  • Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
  • Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

Kosher salt and black pepper
1 1/2 pounds broccoli rabe or broccoli, chopped, tough stems discarded, or hearty greens like kale or escarole
1 pound shaped pasta, such as campanelle or orecchiette
2 tablespoons olive oil
1 pound hot Italian sausage, casings removed, or sweet Italian sausage, ground pork or turkey
3 garlic cloves, minced (about 1 tablespoon)
1/2 cup dry white wine or chicken stock
1 (15-ounce) can chickpeas or other white beans, rinsed and drained
2 tablespoons unsalted butter
1/2 cup grated Parmesan or pecorino, plus more for serving
1 lemon, zested and juiced

BROCCOLI RABE AND SAUSAGE

This is a family recipe that is quite simple and quick. Good buffet table dish. For a crowd just increase amounts of ingredients as needed. Serve on rolls or with crusty Italian Bread.

Provided by ELEANOR1052

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 8

Number Of Ingredients 6



Broccoli Rabe and Sausage image

Steps:

  • Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
  • Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
  • Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 2.6 g, Cholesterol 43.1 mg, Fat 27.9 g, Fiber 0.8 g, Protein 9.2 g, SaturatedFat 7.8 g, Sodium 1295.4 mg, Sugar 0.5 g

1 bunch broccoli rabe, trimmed
1 tablespoon salt
6 tablespoons extra virgin olive oil
1 pound fennel sausage links, cut into pieces
2 cloves garlic, chopped
¼ cup fresh lemon juice

POLENTA WITH BROCCOLI RABE

Provided by Marian Burros

Categories     dinner, easy, lunch, weekday, main course, side dish

Time 35m

Yield 4 servings as main dish or 8 as a side

Number Of Ingredients 10



Polenta With Broccoli Rabe image

Steps:

  • Preheat broiler.
  • Cut off and discard tough stems from rabe. Wash thoroughly and drain on paper towels. Cut into one-inch pieces.
  • Heat oil in a nonstick skillet. Saute the garlic for 30 seconds. Stir in rabe and coat with oil. Cook over medium heat until it begins to soften.
  • Stir in raisins, pine nuts and red pepper. Cover and cook 5 to 7 minutes.
  • Meanwhile bring water to a boil, then reduce to a simmer. Slowly stir in polenta and stir constantly for several minutes, until mixture begins to thicken. Do not let mixture become so thick that it cannot be stirred.
  • Stir in the cheese and salt. Stir in rabe and spoon into a shallow baking dish. Place under broiler for about 2 minutes, just until the top begins to brown. Watch carefully.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 10 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 365 milligrams, Sugar 8 grams

1 1/2 pounds broccoli rabe
1 tablespoon olive oil
2 large cloves garlic, chopped fine
1/4 cup raisins, packed
1/4 cup pine nuts
1/4 teaspoon or more crushed red pepper
5 cups water
1 cup instant polenta
6 tablespoons grated Parmigiano Reggiano
1/2 teaspoon salt (optional)

SAUTEED POLENTA WITH SWEET ITALIAN SAUSAGE AND BROCCOLI RABE

Categories     Leafy Green     Pork     Tomato     High Fiber     Fall     Gourmet

Yield Serves 4 generously

Number Of Ingredients 14



Sauteed Polenta with Sweet Italian Sausage and Broccoli Rabe image

Steps:

  • On a lightly oiled baking sheet spread warm polenta about 3/4 thick and cool to room temperature. Polenta may be made 2 days ahead and chilled, covered.
  • In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown sausage. Add water and cook sausage, covered, turning occasionally, until cooked through, about 10 minutes. Remove lid and cook mixture until any remaining water is evaporated. Transfer sausage with tongs to a bowl and reserve fat remaining in skillet. Cool sausage slightly and slice diagonally.
  • Cut polenta into 1 1/2-inch diamond shapes or squares. In skillet sauté polenta in 2 batches in reserved fat over moderately high heat, turning occasionally, adding additional oil to skillet if necessary, until golden on both sides. Transfer polenta as cooked with a slotted spoon to bowl with sausage and cover.
  • In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté broccoli rabe with salt to taste, stirring, until just wilted. Add garlic paste and sauté, stirring, 1 minute. Stir in remaining ingredients and simmer, stirring, until tomato paste is incorporated and sauce is slightly thickened. Add sausage and polenta and cook until heated through.
  • Serve polenta sprinkled with Parmesan.
  • To make basic polenta:
  • In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
  • Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.

For 1 recipe basic polenta, kept warm:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
2 tablespoons olive oil plus additional if necessary
1 pound sweet Italian sausage links
1/4 cup water
1 bunch broccoli rabe (about 1 pound), chopped coarse and tough stems discarded
1 garlic clove, chopped and mashed to a paste with 1/2 teaspoon salt
1 cup chicken broth
a 28- to 32-ounce can whole tomatoes, drained, seeded, and chopped
1/4 cup dried currants
2 tablespoons tomato paste
Accompaniment: freshly grated Parmesan

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