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Ingredientes
- 1/2 lb Dry cavatelli or possibly other small, (about 2 c.) shell-shaped pasta
- 1/2 lb Sweet Italian sausage, (about 3 links)
- 1 bn Broccoli rabe, tough and hollow stems discarded, washed well (about 3/4 lb.)
- 1 x Garlic clove, chopped
- 1 1/4 c. Low-salt chicken broth
- 1/4 c. Golden brown raisins
- 1 Tbsp. Unsalted butter Accompaniment: freshly grated Parmesan cheese
Direcciones
- In a kettle of boiling salted water cook pasta till al dente.
- While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and saute/fry over moderately high heat, stirring to break up chunks, till no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
- Cut broccoli rabe into 1-inch pcs and saute/fry in reserved drippings, stirring occasionally, till it begins to brown. Add in garlic and saute/fry, stirring frequently, 1 minute. Add in broth and raisins and simmer till broccoli rabe is just tender, about 3 min. Add in butter, stirring till incorporated.
- Drain pasta and return to kettle. Add in broccoli rabe mix and sausage and heat through if necessary.
- Serve pasta with Parmesan.
- Serves 2.
