Broccoli rabe may not be in your cooking repertoire yet — but it should be. Also known as rapini, the pleasantly bitter vegetable makes a bold side dish when...
Broccoli rabe looks like a member of the broccoli family — but it’s not; the vegetable is closer kin to turnip greens, which share its bitter profile.1 teaspoon kosher salt 1/2 to 1 teaspoon crushed red chile flakes1 cup chicken bone broth with low sodium content 1/2 cup grated Parmigiano Reggiano or Pecorino Romano, plus additional for servingIn a large mixing bowl, combine the ground pork, minced garlic, salt, ground fennel seed, black pepper, and chile flakes to make a ground sausage.
Heat olive oil in a large skillet or sauté pan over medium heat. Brown the pork sausage for 2 to 3 minutes, breaking it up into smaller pieces as it cooks. Add bone broth and allow the sausage to finish cooking as the broth simmers and reduces down to about 1/4 cup. Immediately transfer pasta to the skillet with the sausage. Add reserved broccoli rabe and combine. Stir in butter, grated cheese and reserved pasta cooking water, to achieve a nice sauce consistency. Remove from heat and stir in a squeeze of lemon. Taste, and add more chile flakes if desired. Serve immediately, topped with additional grated cheese.
Add the rapini to the boiling water and blanch for 2 minutes . Drain and immediately submerge in ice bath, to stop the cooking and set the color. Spread on kitchen towels and pat dry.
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