Whole Wheat Penne Pasta with Broccoli Rabe & Sausage

Added to Recipes on Wed 02/22/2012

Ingredients

 

Pasta

Serves 4 to 6

 

Extra virgin olive oil

1/2 lb nitrate/nitrite-free turkey sausage

1 lb whole wheat penne pasta

Big fat finishing oil

Freshly grated Parmigiano

 

Pesto

Kosher salt

2 bunches of broccoli rabe, tough lower stems removed, coarsely chopped into 1-in lengths

1/2 cup chopped pistachios

3/4 cup freshly grated Parmigiano

Extra virgin olive oil

1/4 cup greek yogurt

 

Directions

Bring a large pot of well-salted water to a boil. Drop the rabe into the water, give it a swish, and remove it immediately, saving the water to cook your pasta in later. Reserve a cup of the rabe. Toss the rest in a food processor and pulse until you have a coarse paste. Add the pistachios and Parmigiano and purée until smooth. If it seems dry, drizzle in a little olive oil while the machine is running. Add the yogurt and pulse until combined; taste for seasoning. It should be slightly bitter, nutty, and creamy at the same time. Reserve.

 

Coat a large sauté pan with olive oil and bring to medium-high heat. Add the turkey sausage, using a spoon to break it up, and cook until brown and crumbly, 8 to 10 minutes. Bring your broccoli rabe water back to a boil and toss in the pasta, cooking for 1 minute less than the package recommends. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, the reserved rabe, and two-thirds of the pesto, to the pan with the sausage. Stir to combine and cook until the water evaporates and the pesto is clinging to the pasta. Remove from the heat, drizzle with some big fat finishing oil, sprinkle with more Parm, and stir vigorously to combine. Divide among bowls and serve immediately.

 


Recipe courtesy of Anne Burrell