Rigatoni with Sausage and Broccoli Rabe

Name: Rigatoni with Sausage and Broccoli Rabe
Yield: serves 4 to 6
Ingredients: 7 garlic cloves (3 quartered and 4 crushed); 1/4 cup plus 3 tablespoons extra-virgin olive oil; Coarse salt; 1 medium bunch broccoli rabe (about 1 pound), trimmed; 1/2 cup sun-dried tomatoes in olive oil, drained; 1 small dried red chile, crumbled, or 1/4 teaspoon crushed red pepper flakes; 1 pound sweet Italian sausages with fennel, cut into 1/2-inch-thick pieces; 12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges); 1 pound rigatoni, cooked; Freshly ground pepper

January 26, 2012

Recipe information

Yield
serves 4 to 6

Ingredients

7 garlic cloves (3 quartered and 4 crushed)

1/4 cup plus 3 tablespoons extra-virgin olive oil

Coarse salt

1 medium bunch broccoli rabe (about 1 pound), trimmed

1/2 cup sun-dried tomatoes in olive oil, drained

1 small dried red chile, crumbled, or 1/4 teaspoon crushed red pepper flakes

1 pound sweet Italian sausages with fennel, cut into 1/2-inch-thick pieces

12 plum tomatoes, seeded and cut into 4 wedges (or 4 cups canned whole plum tomatoes, drained and seeded, cut into 4 wedges)

1 pound rigatoni, cooked

Freshly ground pepper

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Stir in the broccoli rabe, sun-dried-tomato puree, and plum tomatoes. Cook until the liquid has reduced, 10 to 12 minutes more.
Step 5
Toss the cooked pasta with roasted garlic. Stir the pasta mixture into the sauce in the skillet. Season with salt and pepper.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsPasta Rigatoni Italian American Italian European Broccoli Rabe Vegetable Sausage Meat Sun-Dried Tomato Tomato Plum Tomato Chile Garlic Root Vegetable Main Dinner Dairy Free Nut Free Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes