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1915 Pasture Raised Pork Pan Sausage Pasta

A recipe feature from Chef Tim from Flavors on Fire - Learn more about Chef Tim below! 

1915 Pan Sausage Pasta


  • 1 lbs of 1915 Pan Sausage (pork)
  • 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


  1. Cut the broccoli rabe in quarters, throwing away the bottom ¼ inch of the stems
  2. Bring two large pots of heavily salted water to a boil
  3. In the first pot, add in the broccoli rabe when it boils - blanch for about 2 minutes, drain and put in a bowl with ice water (water with ice cubes) to stop the cooking process
  4. 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
  5. In a frying pan, brown the 1915 pan sausage on medium heat, breaking it up as it cooks
  6. When cooked, set aside, but keep the “sausage oil” in the pan
  7. Add in the chopped garlic and fry for 30 seconds only
  8. Add the broccoli rabe to the pan, add in the sausage, and add salt and pepper to taste
  9. Drain the pasta, and add right into the pan with broccoli rabe and sausage
  10. Now add the chicken stock and parmesan cheese to the pan. Cook for 1 minute until a thicker sauce develops
  11. Remove from the heat and serve, with crushed red pepper and more cheese if you’d like

Pro Tip:
To really amp up the hominess 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 and follow on Instagram












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