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Pasta with Sausage and Broccoli Rabe

Something beautiful happened today.  I had a big Tupperware container of whole-wheat spaghetti languishing in the fridge, a giant bundle of broccoli rate fresh outta the CSA box, and no inspiration.  I grabbed one of my go-to quick and healthy dinner cookbooks (You Can Trust a Skinny Cook by Allison Fishman), and found a recipe for pasta with broccoli rate–but it used sausage as the protein.  Hmmm–freezer check and yes!   There are two leftover sausages just waiting for a home.

I was destined to make this dish.

Just a few ingredients later (olive oil, garlic, and some spices) and we have a healthy meal that is filling and, best yet, uses up all those random ingredients in the fridge that I was losing hope for.

Pasta with Sausage and Broccoli Rabe (adapted from Allison Fishman)

  • 1 big bunch broccoli rabe, trimmed of the tough ends and cut into two-inch pieces
  • 6-8 ounces dry pasta (I used spaghetti)
  • 1 T olive oil
  • 1-2 cloves garlic (I used the last giant clove from my CSA box)
  • 1/2 t dry oregano
  • pinch of red pepper flakes
  • 12 ounces sausage (I used hot Italian)
  • 1/2 t salt
  • 1 14-oz can diced or crushed tomatoes
  • Parmesan to garnish (optional–we were out!)

Cook the pasta according to package directions and set aside.  Meanwhile, steam or boil the broccoli rabe for a few minutes until tender, drain, and set that aside, too.  Over medium heat, sauté the garlic in the olive oil for a minute or two until it starts to smell amazing.  Toss in the salt, oregano, and red pepper flakes alongside the sausage–either crumble it or cut it into slices, it’s all up to you.

Add the diced tomatoes, juice and all, and give it a quick stir.

Next, add the drained broccoli rabe.  Broccoli rabe is a little bitter for my taste, but the little florets taste strangely of fennel and they were delicious!

Lastly, stir in the cooked pasta.

Top with Parmesan cheese if you like, and serve warm.  This was a filling and healthy meal that both Fritz and I really enjoyed.

Of course, I also love that it was really quick to put together.

We’ve been spending a little more money than usual eating out lately (meaning we went twice in the last month–including ordering Chinese–instead of never), and since we are on a tight budget, it’s nice to have a meal that goes together quickly and uses all the ingredients I already have at home.  Sometimes I just don’t feel like cooking (gasp!), but I know that it’s the best thing for us, health and money wise.

Not that we never splurge on going out, but ya know.  For the most part.

I also had a really fun time babysitting the cutest beagle of all time this morning!  Those of you who know me well know that I’ve wanted a beagle for a long time, so anytime that I can pretend to be living the dream is a good time.  How cute is Winston?

Henry…well, Henry was not the biggest fan.

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  1. florence

    It’s a summit meeting!Who’s the winner?Winston is beautiful but, Henry is at home.Pasta is one of my favorite recipe.In south Italy , in this sort of recipe, you could add lemon zest at the end of the cooking time(5 minutes).And, if you really like lemon, you could add juice when you serve.

  2. Kaisa

    Ahahahha. :DDD Winston made me smile with the first picture but Henry… Can’t stop laughing. :D And the pasta looks too good!!

  3. Jesica @ Pencil Kitchen

    I’ve always loved food, jumbled up together, mixed to perfection! this is just one of those i would drool for!

    1. Lauren Zietsman

      and they are always even better as leftovers! thats why these meals are the bomb diggity

  4. Rande McDaniel @ The Vegetable Centric Kitchen

    The food pics look delicious and your kitty pic made me LOL ;)

  1. Pasta with Sausage and Broccoli Rabe | kitchenpsychology

    […] a little too much.  I could eat it every day. Maybe even every meal.  I found this recipe on A Full Measure of Happiness, tweaked it a little bit, and now have a new dish in my top five favorites.  It is so good, I wish […]

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