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Penne with Broccoli Rabe and Ricotta


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Rate this recipe 4.3/5 (3 Votes)


  • 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


Servings 6
Preparation time 10mins
Cooking time 25mins


Step 1

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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