Sausage with Broccoli Rabe

The peppery flavor of broccoli rabe is complemented beautifully with the savory flavor of sausage.  I like to use the thin luganega sausage in this recipe. 



3 Bunches Broccoli Rabe, Stems Trimmed, Chopped in 2” Sections

¼ Cup Olive Oil, 3 Chopped Garlic Cloves

½ Tsp. Red Pepper Flakes, 1 Tsp. Salt

2 Tbsp. Olive Oil & 1 lb. Luganega Sausage, Cut in 2” Sections


In a large pot of boiling salted water, add the broccoli rabe in batches for approx. 3 minutes.  Reserve about ½ cup of the cooking liquid.  Transfer the broccoli rabe into a bath of ice water to cool.  When the broccoli rabe is cooled, drain and set aside.  In a saucepan over medium heat, add the olive oil, chopped garlic and red pepper flakes.  Heat for approx. 1 minute, until the garlic is light brown.  Add the reserved cooking liquid and the broccoli rabe.  Heat through and add the salt to taste.  Meanwhile, in a large sauté pan, heat 2 Tbsp. of olive oil.  Add the luganega sausage and sauté for approx. 5 minutes.  Turn over and cook for an additional 5 minutes.  Add the cooked sausage to the broccoli rabe mixture and cook for approx. 5 minutes, until the flavors have combined.  Serve warm.