Sausage, Pepper, and Broccoli Rabe Pasta

As you all know, Joe and I have implemented “pasta Sundays” into our routine and we never want to look back. If there is ever a sausage and pepper pasta on a menu, it is a 9/10 guarantee that Joe will be ordering it. However, although I know his love for this dish, I still hadn’t added it to our rotation. Oh how things have changed! Already we’ve had this easy and flavorful dish three times since the first time making it and I feel confident in saying it will be on repeat for the near future. A great option for a family or big group meal or if you’re someone who likes to meal prep for the week. Make a big batch of this, reheat, and enjoy!

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Sausage, Pepper, and Broccoli Rabe Pasta

Yield: 4

Author: Cameron Rogers

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Joe’s favorite Sunday pasta dish

Ingredients

• Sausage (3 links) – I used the Trader Joe’s Organic Italian Chicken Sausage
• Parmesan cheese – grated (1/2 cup)
• Bell pepper (1)
• Broccoli rabe or broccolini (2 bunches)
• Garlic (2 cloves)
• Fusilli pasta (around 8 ounces)
• Extra virgin olive oil (3 tablespoons) – I used Colavita
• Sun-dried tomato pesto (1 tablespoon) – I used Colavita; this is optional
• Red pepper flakes
• Salt
• Pepper

Instructions

1. Mince the garlic and dice the bell pepper and broccoli rabe (or broccolini) into small pieces and set aside
2. Bring a pot of water to boil
3. Add the pasta to the boiling water and cook until al dente
4. Remove ¼ cup of the pasta water and set aside, then strain the pasta
5. While the pasta is cooking, bring a skillet over medium-high heat and add 1 tablespoon of olive oil
6. Once the skillet is hot, add in the minced garlic and cook for ~3-5 minutes, or until fragrant
7. Add the diced bell pepper and broccoli rabe / broccolini to the skillet
8. Season the vegetables with 1 teaspoon of red pepper flakes and 2 teaspoons of salt and pepper
9. Sauté the vegetables for ~10 minutes, or until they begin to crisp
10. Cut the sausage links in half lengthwise and then again in half lengthwise
11. With the four long “columns” of sausage links, cut them into small ¼ inch wide pieces so you have little quarter disks
12. Add the sausage to the skillet with the vegetables and sauté for an additional ~10 minutes
13. Once the sausage and vegetables are crisped and cooked through, add the pasta and the ¼ cup of pasta water to the skillet and stir to combine
14. Mix in 2 tablespoons of extra virgin olive oil, ½ cup of grated parmesan cheese, and 1 tablespoon of the sun-dried tomato pesto (if using)
15. Mix well, remove from the heat, and serve!

Allergen Information

1. Gluten Free (depending on pasta used)
2. Soy Free
3. Nut free

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