Adapted from Food Matters by Mark Bittman

Prep time: 15 minutes
Cook time: 30 minutes

Shopping List

• 1 lb. broccoli rabe
• 1 pt. cherry tomatoes
• 1 bunch fresh basil
• ½ lb. sweet or spicy Italian sausage
• ½ lb. dried orecchiette, penne, ziti or other cut pasta, preferably whole wheat
• ½ cup grated Parmigiano Reggiano (optional)

Pantry Items

• Black pepper
• Extra-virgin olive oil
• Fennel seeds
• Garlic
• Red pepper flakes
• Sea salt

Tools

• Chef’s knife
• Heavy skillet
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Slotted spoon
• Spatula
• Strainer
• Wooden spoons

Suggestions

• Wine:  Chianti
• Dessert:  Fresh melon

Game Plan:

• When you walk in the door
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine
• Prep
  • Rinse and pat dry the broccoli rabe. Trim and cut it into 1-inch pieces.
  • Cut the cherry tomatoes in half. Put them in a serving bowl.
  • Rinse and pat dry the basil. Pluck ½ cup leaves.
  • Peel and coarsely chop 2 garlic cloves (or enough to make 1 tbsp. chopped garlic).
  • If you’re using link sausages, remove the casings.
  • Put the grated Parmigiano into a serving bowl.
  • Set a strainer in the sink.
• Start Cooking
  • When the water in the pasta pot boils, add the broccoli rabe and cook until it is crisp-tender, 3 – 4 minutes.
  • Scoop out the broccoli rabe with a slotted spoon and put it in the strainer. Reserve.
  • Pour 1/4 cup oil into the skillet over medium heat.
  • When the oil is hot, crumble the sausage into the pan and cook, stirring occasionally to brown the meat, for about 5 minutes.
  • Add the garlic, 1/4 tsp. red pepper flakes, 1 tsp. fennel seeds and a sprinkling of salt and black pepper, stir, and cook for about 1 minute.
  • When the water is boiling again, add the pasta, stir, and cook until it is al dente, about 7 minutes.
  • While the pasta is cooking, finish the sauce. Add the broccoli rabe and 1/2 cup water to the sausage mixture, stir and mash the broccoli rabe and cook until it is tender, about 3 minutes.
  • Reduce the heat to low under the sauce.
  • Finish up the cherry tomatoes. Drizzle them with 1 tbsp. oil. Toss. Season with salt and pepper.
  • Coarsely chop the basil leaves.
  • Add the basil leaves to the tomatoes, toss, toss, toss.
  • It’s time to quickly set the table.
  • Check the pasta. When it is al dente, drain it, saving some of the cooking water.
  • Tip the pasta into a large bowl, add the sauce and toss gently, until everything is combined.. If it’s dry, add pasta cooking water 1 tbsp. at a time, until it is the consistency you like.
  • Taste the pasta and adjust the seasonings.
  • Yum – dinner is ready! Take the pasta to the table with the Parmigiano and the wine.

Wow Mark, that was fast, let’s eat!

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