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  • Writer's pictureGina

Sausage & Broccoli Rabe over Pasta in a Pink Cream Sauce

My first #pasta post on the new blog! I’m actually quite surprised it took me about 5 weeks to get one turned out for you guys. I’m a pasta-addict in case you were out of the HT (hungry teacher) loop. I’m always in the mood for macaroni, noodles, ziti, pasta- whatever you want to call it. You serve it whenever or wherever and you can be confident I’m forked and ready to enjoy. I doubt I’m in the minority here though, so I’m pretty happy about sharing this one with you.

Browned crumbled sausage cooked with garlic, shallots and white wine. Then tossed with ripped up San Marzano tomatoes and heavy cream. I mean, c’mon that’s a dish in and of itself. I know many a friend who would happily grab that combo with a loaf of Italian bread and get lost pretty quickly. But no, that is not this recipe. This one goes one step further and adds perfectly cooked al dente pasta and bright green fresh broccoli rabe to the pan. MMmmMMMMmm- I am making my Momma proud with this.

It is a decently forgiving recipe so you can juggle with the steps. If you want more tomato pieces, add more. If you want more spice, add more red pepper flakes. Cooking for more than 2-3 people?- do the whole pound of pasta and double the ingredients. Creamier more pink sauce your style? - add more cream. I wouldn't say it is fool proof but I’d say you don't have to be a recipe nut to get it right.

It is after all pasta, my friends. The one dish I can always rely on to make me and my family smile. I can only hope this does the same for you and yours. Enjoy…

Pasta with Italian Sausage and Broccoli Rabe in a Tomato Cream Sauce


1/2 lb large tubed pasta , I used DeCecco Paccheri

1 bunch broccoli rabe, rinsed and coarsely chopped

3 TBS extra virgin olive oil

2 TBS unsalted butter

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp red pepper flakes, optional

3 sweet italian sausage links, casings removed

1 shallot, minced

2 garlic cloves, minced

1/2 C white wine

1 can whole peeled tomatoes, preferably San Marzano

1/4 C heavy cream

grated parmesan cheese, to your liking

  1. Heat 1 TBS oil in pan over medium heat, crumble sausage with wooden spoon as it cooks- cook until done. With a slotted spoon, remove sausage and transfer to glass plate.

  2. In same pan, heat 2 TBS butter and 2 TBS olive oil. Add shallot and garlic, salt, pepper, and red pepper flakes. Cook over medium low heat until fragrant and translucent- about 5-8 minutes.

  3. Add wine and bring to boil. Reduce to low and let simmer for about 10 minutes so that it reduces.

  4. Using your hands to rip apart, add 5 or 6 tomatoes and their juices to the pan, bring back to boil then reduce to simmer. Simmer for about 10 minutes.

  5. (At this point I would cook pasta according to package directions, adding broccoli rabe to pot 3 minutes before time is up. )

  6. Add cream and sausage (and the plate drippings!) to pan, mix together and cook for about 3- 5 minutes on medium -low heat.

  7. Add drained pasta & broccoli rabe to pan with about 3 TBS received pasta water, toss to combine. Top with parmesan cheese

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