Pasta With Sausage And Broccoli Rabe - Leahy's Sausage Recipes - LGCM

Ingredients

• Cavatelli also has little opening in the back to scoop up sauce, which make it a good choice for this recipe.
• Farfalle will soak up sauce in the folds of the pasta.
• Fusilli’s curves will hold on to sauce.
• Collard greens – these are generally easy to find and will keep a bit of bitterness without being as bitter as broccoli rabe. You can blanch or not blanch collards.
• Broccolini – keep up the “kinda looks like broccoli” vibe in the pasta with sausage and broccoli rabe recipe and use broccolini – no need to blanch.
• Baby spinach – super easy to find, not bitter at all, and a great way to add nutritious greens to your diet, baby spinach is an excellent substitution for broccoli rabe in this recipe.
• Use a Hot Italian sausage (or something like our chicken hot wing brats ) to bring spice to the dish.
• Add more garlic to your skillet. While this won’t make the dish “spicy” it will up the flavor considerably!
• 1 bunch Broccoli Rabe (about 1 pound washed and cut into quarters)
• 12 oz Pasta (cooked – see note above about what shape to use)
• 1 lb LGCM Bulk Italian Sausage
• 1 Tbsp Olive Oil
• 2 clove Garlic (minced)
• 1 Shallot (minced)
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 cup Chicken Broth (see note in recipe directions about liquid choice)
• 1/2 cup Dry White Wine
• 1/4 cup Grated Parmesan