PENNE WITH SAUSAGE, RABE, OLIVES & GARLIC
Hot sausage with black olives, garlicky rabe, and romano over penne.
"Hot Italian Sausage, Rabe, Olives & Garlic — the perfect spicy Italian combo! OH SO GOOD!" - Alexia
Ingredients
- 4 links Hot Italian Sausage
- 2 bunches Fresh Broccoli Rabe
- 1 lb Barilla Penne Pasta
- 8 cloves Fresh Garlic, thinly sliced
- 1 can Black Olives
- Colavita Extra Virgin Olive Oil
- Garlic Salt (to taste)
- Cracked Black Pepper (to taste)
- Red Chili Flakes (to taste)
- Garlic Powder (to taste)
- Grated Romano Cheese
- Shaved Parmigiano Reggiano Cheese
- Water (for steaming and boiling)
Instructions
Cook the Sausage
Add olive oil to a fry pan and brown the sausage until halfway cooked. Remove, slice into 1-inch pieces, and set aside.
Prepare the Rabe
Wash the rabe thoroughly, trim the stems, and coarsely chop. Steam in a large pan with a bit of water until wilted, then drain and set aside.
Sauté the Rabe
Add olive oil to a pan, sauté the steamed rabe, and season with garlic salt, cracked black pepper, red chili flakes, and garlic powder. Remove and set aside.
Cook the Garlic and Sausage
In a clean pan, heat olive oil and sauté the garlic until golden. Add the sausage back in and brown thoroughly.
Add the Olives and Rabe
Add the black olives, lightly crushing them by hand as you add them. Stir in the sautéed rabe and drizzle with more olive oil. Cook down slightly and sprinkle with Romano cheese.
Cook the Pasta
Boil salted water and cook the penne until al dente. Reserve 1/3 cup of pasta water before draining.
Combine Everything
Add the pasta and reserved water to the sausage and rabe mixture. Season with cracked black pepper, garlic salt, and olive oil. Mix well and fold in more grated Romano cheese.
Finish and Serve
Plate the pasta and top with shaved Parmigiano Reggiano. Serve hot and enjoy!