Rigatoni with Sausage and Broccoli Rabe

By á-51

8 oz rigatoni
3 tbs olive oil
1 lb italian sausage cut into 1/2" thick slices
1 onion thinly sliced, 1 cup
2 cloves garlic thinly
1 lb broccoli rabe, tough stems removed, coarsely chopped 8 cups
1/3 cups white wine or chicken broth
1/4 cup drained oil-packed sun dried tomatoes patted dry, chopped
1/4 cup pitted black olives such as kalamata halved
1/2 tsp salt
1/4 cup italian seasoned dry breadcrumbs
shredded parmesan cheese optional

Ingredients

• 8 oz rigatoni
• 3 tbs olive oil
• 1 lb italian sausage cut into 1/2" thick slices
• 1 onion thinly sliced, 1 cup
• 2 cloves garlic thinly
• 1 lb broccoli rabe, tough stems removed, coarsely chopped 8 cups
• 1/3 cups white wine or chicken broth
• 1/4 cup drained oil-packed sun dried tomatoes patted dry, chopped
• 1/4 cup pitted black olives such as kalamata halved
• 1/2 tsp salt
• 1/4 cup italian seasoned dry breadcrumbs
• shredded parmesan cheese optional

Preparation

Step 1

1. Cook pasta according to package. Drain, reserving 1 cup pasta water
2. meanwhile in large nonstick skillet heat oil over medium heat. Add sausage, onion and garlic; cook stirring occasionally until sausage is browned and onion is tender, 10-12 minutes. Add broccoli rabe, wine, tomatoes, olives and salt. COver and cook until broccoli rabe is tender, 10 minutes
3. Stir in pasta, breadcrumbs and reserved pasta water. Cook, uncovered, until mixture is heated through and slightly thickened 2-3 minutes. If desired, serve sprinkled with parmesan