One Pot Penne Pasta with Sausage and Broccoli di Rabe
2016-01-11 21:18:22
Serves 10
This is a simple and delicious one pot meal that can be prepared in 30-40 minutes. The exciting twist in this recipe is that the pasta is cooked right alongside the meat and vegetables, taking on
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
300g
Servings
10
Amount Per Serving
Calories 332
Calories from Fat 84
% Daily Value *
Total Fat 9g
14%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 44mg
15%
Sodium 678mg
28%
Total Carbohydrates 41g
14%
Dietary Fiber 3g
13%
Sugars 3g
Protein 21g
Vitamin A
10%
Vitamin C
92%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 Tablespoon Extra Virgin Olive Oil
- 1 Lb Hot or Sweet Turkey Sausage
- 4 Cloves Minced Garlic
- 3 Cups of Chicken Stock
- 3 Cups Water
- 1 Teaspoon of Sea Salt
- 1 Teaspoon Chili Flakes (Optional)
- 1 Lb Penne Pasta
- 1 Bunch Washed & Peeled Broccoli di Rabe chopped into 2" lengths
- Grated Parmesan or Romano Cheese (Optional)
Instructions
- Into a large pot add the Olive Oil and Sausage and saute on high heat until browned.
- Add the Minced Garlic and stir-fry for about 30 seconds.
- Add the Water, Chicken Stock, Sea Salt, Chili Flakes & Penne Pasta and bring to a boil stirring often for about 10 minutes.
- Add the Broccoli di Rabe and continue to cook on high stiffing constantly for another 10-15 minutes until pasta is al dente and liquid has reduced and thickened.
- Serve with a shaving of freshly grated Parmesano or Romano Cheese.
Notes
- This recipe can be altered to include sun dried tomatoes, artichoke hearts, pine nuts or fresh tomatoes. Spinach, Chard, Broccolini or Mustard Greens are good options in case you can't find Broccoli di Rabe. If you choose to use Spinach, add it at the very end of cooking as it cooks within about 2 minutes and you won't want to overcook it. Don't be afraid to add a little more stock if your sauce dries out a little.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
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