Penne with Broccoli Rabe and Ricotta

Photo by Dunja B.

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

25

minutes

SERVINGS

6

servings

Ingredients

  • Salt

  • 1

    bunch broccoli rabe

  • 12

    ounces whole-wheat penne

  • 1

    tablespoon extra-virgin olive oil

  • 2

    lean Italian turkey sausages, casings removed

  • 1/2

    medium red onion, thinly sliced

  • 1

    clove garlic, sliced

  • small pinch crushed red pepper flakes

  • 2

    tablespoons tomato paste

  • 1/4

    cup part-skim ricotta

  • 2

    tablespoons grated Parmesan

Directions

Makes: 1. 6 servings 2. Bring a large pot of salted water to a boil. Add the broccoli rabe; cook for 4 minutes. Transfer the broccoli rabe to a colander. When it's cool enough to handle, chop into bite-size pieces. 3. Add the penne to the same pot of boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining the penne. 4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausages, onion, garlic and red pepper flakes and cook, crumbling the sausage with a wooden spoon, until browned, 8 minutes. Add the chopped broccoli rabe and saute until tender, about 2 more minutes. Add the tomato paste and cook, stirring until well combined, about 1 minute. 5. Adjust the heat to low and add the pasta to the skillet. Toss to combine the ingredients, adding a little of the reserved cooking water if the mixture seems dry. Stir in the ricotta and Parmesan, take the pan off the heat, and toss well. Serve immediately.

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