A comforting, delicious pasta dish that will become part of your weekly rotation! Pasture Raised Italian Sausage is perfectly complimented by bright, blanched broccoli rabe (or broccolini), and garlic, then finished with rich chicken broth and Parmigiano Reggiano cheese.
A recipe feature from Chef Tim from Flavors on Fire - Learn more about Chef Tim below!
- 1 lb. of 1915 Farm Pasture Raised Italian Sausage
- 1 large bunch of broccoli rabe or broccolini
- 4 cloves of garlic, finely chopped
- 10 oz Gemelli / Orecchiette Pasta
- 1 cup Chicken Broth
- ½ cup Parmigiano Reggiano
- 2 tbsp Olive Oil
- Crushed Red Pepper
- Salt and Black Pepper
Cut the broccoli rabe in quarters, throwing away the bottom ¼ inch of the stems.
Bring two large pots of heavily salted water to a boil.
In the first pot, once the water is bowling, add in the broccoli rabe and blanch for about 2 minutes. Drain and put in a bowl of ice water to stop the cooking process.
In the second pot, add in the pasta (we use gemelli or orecchiette because it soaks up the flavors on the pan sauce really well) – and cook al-dente.
In a frying pan, brown the pasture raised Italian sausage on medium heat, breaking it up as it cooks. Once cooked, set aside, but keep the fat in the pan.
Add in the chopped garlic and sauté for 30 seconds. Add the broccoli rabe to the pan, then the sausage, and add salt and pepper to taste.
Drain the pasta and toss into the pan with broccoli rabe and sausage. Now add the chicken stock and parmesan cheese to the pan. Cook for 1 minute until a thicker sauce develops.
Remove from the heat and serve, with crushed red pepper and more cheese if you’d like.
Pro Tip: To really amp up the richness of this recipe, add in 2 tablespoons of butter when you take the pasta off the heat, and swirl around to coat. A restaurant trick that will have you craving for this pasta again next week!
Want to see more of Chef's Tim's recipes? Visit
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