Broccoli Rabe with Sweet Sausage Pesto
The pasta at Perla is killer. I do love pasta but rarely eat it. These days I am attempting to make more meals that work for Josh in particular. The kid needs calories. He does not need my low fat meals.
The recipe in the paper last week was for the Orecchiette with Sweet Sausage and Broccoli Rabe Pesto ( used a different pasta). One of my absolutely faves from Perla. Much to everyones dismay I have actually eaten an entire bowl myself.
I made the recipe and needless to say…Josh was thrilled.
½ lb. broccoli rabe – stems trimmed off and tossed
¾ cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped Vidalia onion
1 lb sweet Italian sausage, casing removed
2 cups chicken stock
In a large pot of salted boiling water add the broccoli rabe and cook about 5 minutes until tender. Drain and place in a large bowl of ice water to cool immediately. Drain and squeeze dry. Put in a food processor with 6 tablespoons olive oil. Pulse until it comes together. Fold into a bowl with ¼ cup of Parmigiano-Reggiano cheese.
In a large sauté pan, cover the bottom with about 4 tbsp. olive oil. Add the fennel and onion, sauté until soft. Add the sausage and mash it into a fine crumble. Cook until the sausage is no longer pink. Add the chicken stock and bring to a boil and cook until the stock is almost but not completely evaporated.
Transfer this mixture to the food processor and pulse until finely ground. Return this to the pan and fold the broccoli rabe into this. Set aside.
Boil up the pasta until al dente. Drain the pasta and keep about ½ cup of the pasta water. Put that pasta water into the pesto mixture and reheat. Now add the cooked pasta until evenly coated. Fold in the remaining ½ cup of cheese. Check if you need a little salt and pepper…and serve.
I am making this again very very soon.