- penne or any other short pasta
- good quality chicken sausage, sliced
- 4 cloves of garlic, diced
- 1 bunch broccoli rabe, chopped
- olive oil
- chicken or other light stock
In a large pot filled with lightly salted water cook pasta until JUST done. In skillet over medium high heat saute garlic in the olive oil for 3 minutes. Add 1/4 cup of broth and broccoli rabe, reduce heat to medium and cook until the leaves on the broccoli begin to wilt. Add sausage and more stock as needed and cook, stirring frequently. Top cooked pasta with mixture and your favorite shredded Italian cheese.
The dish: Another easy one that's always a hit. There's a lot of pre-cooked chicken sausages available today. For this dish I use ones that tend toward Italian herb and garlic styles. Don't be afraid of using garlic sausage with fresh garlic, they have two different flavors that work well together. Since the sausage is pre-cooked there's really no need to do much more than just heat it up here. As always, overcooked pasta will kill this dish, make sure to check it a few minutes before the package cooking time suggests. Always cook pasta in water with a pinch of salt, but never with any oil. Pasta clumps because it's poor quality, not because of lack of added lubricants, oil just makes sure the sauce falls off it. I prefer Barilla Plus, which has a whole host of goodness including Omega 3 and fiber, but if you're near a Hannford, they have a house brand with all the extra stuff that cooks just as well.