• N.Y.T. Pasta - 03

    From Dave Drum@1:229/452 to All on Fri Nov 4 13:47:28 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pasta w/Spicy Sausage, Broccoli Rabe & Chickpeas
    Categories: Pork, Cheese, Beans, Herbs, Citrus
    Yield: 5 servings

    Salt & black pepper
    1 1/2 lb Broccoli rabe or broccoli;
    - chopped, tough stems
    - discarded
    1 lb Shaped pasta, such as
    - campanelle or orecchiette
    2 tb Olive oil
    1 lb Hot Italian sausage
    3 cl Garlic; minced
    1/2 c Dry white wine
    15 oz Can chickpeas; rinsed,
    - drained
    2 tb Unsalted butter
    1/2 c Grated Parmesan; more to
    - serve
    1 Lemon; zested, juiced

    Bring a large pot of salted water to a boil. Roughly
    chop the broccoli rabe, add it to the pot, and cook for
    3 minutes. Use a sieve or slotted spoon to lift the
    broccoli rabe from the water and place it in a colander
    to drain.

    Bring the water back to a boil. Cook the pasta according

    to package instructions until al dente, reserve 1 cup
    pasta water, then drain pasta.

    Meanwhile, in a large Dutch oven or deep, 12" skillet,
    heat the olive oil over medium-high. Add the sausage and
    cook, breaking it up with a wooden spoon, until browned,
    3 to 5 minutes. (Don’t worry if the sausage is not
    completely cooked through.) Add the garlic and cook for
    30 seconds.

    Add the wine and cook, scraping any bits from the bottom
    of the pan, until the wine is reduced by half, about 1
    minute.

    Add the broccoli rabe, chickpeas, 1 teaspoon salt and
    1/2 teaspoon pepper to the skillet and cook over medium
    heat, stirring often, until the sausage is cooked
    through and the broccoli rabe is very tender, about 3
    minutes.

    Add the pasta and 1/2 cup of the reserved pasta water,
    toss well, and cook over low heat until the sauce comes
    together, about 1 to 2 minutes. Add additional pasta
    water, a few tablespoons at a time, if needed for
    moisture.

    Remove the pan from the heat, add the butter, Parmesan,
    lemon zest and lemon juice, and toss until the butter is
    melted. Divide pasta among shallow bowls and top with
    additional cheese sprinkled on top.

    By: Lidey Heuck

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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