A beautiful two pan entree that'll please anyone who likes Italian sausage. Delicious with cheesy garlic bread and a sparkling white wine. My boyfriend and everyone in our families loves this dish!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.

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  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.

  • When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

393 calories; 19.8 g total fat; 43 mg cholesterol; 707 mg sodium. 35.9 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/28/2008
First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links but I would highly reccomend the bulk sausage as suggested in the recipe. Read More
(49)

Most helpful critical review

Rating: 3 stars
12/02/2009
This was too much cheese and too thick. I made it again and reduced the cheese by at least half and even added some extra chicken stock. Much better!!!:) Read More
(6)
146 Ratings
  • 5 star values: 84
  • 4 star values: 46
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
07/28/2008
First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links but I would highly reccomend the bulk sausage as suggested in the recipe. Read More
(49)
Rating: 4 stars
07/28/2008
First time cooking w/broccoli rabe and I was under the impression that you should always blanch it first. Bad idea (at least with this recipe) because it had turned to mush by the end. And I was unsure how to trim it so I ended up cutting off the stems completely...which left me with barely any broccoli rabe once it was done cooking. Despite this the recipe still came out good and everyone loved it. I wouldn't suggest cutting the butter any as it was a key component to the sauce. I had to add a little cornstarch to mine to thicken it but I think that was a result of not enough broccoli rabe. I'm sure I'll have better luck next time. And I used crumbed sausage links but I would highly reccomend the bulk sausage as suggested in the recipe. Read More
(49)
Rating: 5 stars
01/12/2009
Very tasty. Will definitely make again. I didn't have incredients with me so I bought regular ole sweet sausage in casing. Instead of removing casing I just cut it up into small chunks as it was cooking. I also added more chopped garlic. Read More
(27)
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Rating: 5 stars
04/14/2008
Very tasty recipe. Could use any chunky pasta for this recipe e.g. penne. I used less sausage as I don't need that much meat in a dish. Will definitely prepare again. Thanks!! Read More
(21)
Rating: 4 stars
01/26/2009
Helpful hint to add the cheese...add the sausage mixture to the pasta then add the cheese combining throughout. No clumping and the sauce will thicken. I didn't have broccoli rabe so I used frozen broccoli spears lightly thawed. No salt necessary in this dish...the cheese adds quite enough salt. Overall a nice dish for something quick and complete. Read More
(15)
Rating: 5 stars
09/28/2008
This dish was very good! We grilled the sausage and sauteed the broccoli rabe in garlic and onion then combined everything and warmed it all up together. It came out REALLY DELICIOUS! we have leftovers and will probably heat it up with some kind of sauce. This recipe is a sure winner! Read More
(10)
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Rating: 5 stars
10/27/2008
I have made this a bunch of times and its good everytime but i always change it up a bit. I ALWAYS add more broccoli rabe than the recipe calls for because I love it but then I add a little more broth so that the sauce is still present. I usually use less cheese and instead serve cheese on the side. SOO good! Read More
(10)
Rating: 4 stars
07/22/2011
A really good quick pasta dish! We like these brothy sauces in pasta dishes as it is a nice change from tomato-based sauces. I think it's a little heavy on the butter so will reduce or leave it out next time. No need to add the salt. The broth can probably be reduced to 2 cups. Used regular broccoli since I had it on hand and it worked out great! Be sure to cook your pasta to JUST al dente so that it can soak up all that rich sauce from the pan. Thanks for sharing the recipe! Read More
(9)
Rating: 5 stars
06/26/2008
I love this recipe! I lightened it up a bit by using turkey sausage skipping the butter and adding just a dash of parmesan when serving. Read More
(9)
Rating: 5 stars
06/04/2008
I agree with the first reviewer that this is a very tasty and well seasoned recipe. I needed to size it in half so used two fresh Italian Sausage and removed the casing. Also used "regular" broccoli and mushrooms. Read More
(8)
Rating: 3 stars
12/02/2009
This was too much cheese and too thick. I made it again and reduced the cheese by at least half and even added some extra chicken stock. Much better!!!:) Read More
(6)