This Italian sausage and broccoli rabe is made by pan-frying sausage and sautéing broccolini with oil, garlic, and pepper flakes. A simple and easy weeknight meal.
Italian Sausage and Broccoli Rabe
- Quick Glance
- 25 M
- 45 M
- Serves 4
- For the Italian sausage
- For the broccoli rabe
Prick the sausage in a few places with the tip of a sharp knife to keep the casing from splitting as it cooks.
Heat the olive oil in a heavy, large skillet over medium heat. Add the sausage and almost all of the water, cover, and cook until the sausage begins to brown on the bottom, about 15 minutes.
Carefully turn the sausage over and, if the skillet is dry, add a splash more water. Cover and continue to cook until the sausage begins to brown on the other side, about 10 minutes.
Uncover and keep cooking until the water evaporates and the sausage is well browned and cooked through, 5 to 10 minutes. (The sausage will brown quickly once the water evaporates. You can nudge the sausage a little here and there during cooking to be certain it doesn’t stick to the skillet.)
Meanwhile, trim the thick stems from the broccoli rabe or Broccolini and discard or reserve for another use. Rinse the broccoli rabe or Broccolini and shake off any excess water.
In a large skillet over medium heat, warm the extra-virgin olive oil. Add the garlic and red pepper flakes and cook just until fragrant, 1 to 2 minutes. Add the broccoli rabe or broccolini, a generous pinch salt, and the water, cover, and cook, turning the broccoli rabe or broccolini as it begins to wilt, until it’s tender but still bright green, about 5 minutes.
Uncover and cook until the water evaporates, 3 to 5 minutes. Drizzle with oil and season to taste with salt.
Pile the sausage and broccoli rabe together, either moving everything to a skillet and taking that to the table or transferring everything to a platter. Serve warm. (Any leftovers work marvelously when chopped and tossed with freshly cooked pasta.) Originally published May 14, 2014.
*What You Need To Know About Broccoli Rabe
Broccoli rabe. Rapini. Broccoletti. Broccolini. Pretty much the same thing. Just a public service announcement in case you’re wondering “brocco-what?!” as you wander the produce aisles of your grocery store.
Recipe Testers' Reviews
The cooking technique of this Italian sausage and broccoli rabe recipe takes me back to my roots. Braise in a little water, then fry. This is how I was taught to cook sausage, especially the thinner coils. The meat stays moist and you end up with a wonderful lacquer of the reduced cooking juices and olive oil, which deliciously glosses the ring.
Let me suggest that you serve this on some good Italian bread as a hero sandwich—yes, for dinner. A little mild bitterness from the greens and sausage love in every bite. Perfection.
A full 1/4 cup water may be a little too much, depending on how much moisture your sausage gives off in the first pass. I'd cut the amount of water in half and see where you are after 10 minutes. In my prep, I had so much liquid I had to uncover and rapidly cook some of it off to get any browning. Also, give your sausage a taste before salting the rapini. You might want to serve the veg without any salt if your sausage was produced with more then your palate prefers.
Coils of Italian sausage are my very favorite. In my family, we know them as Italian chivalade sausage, and we typically choose the "cheese and parsley" variation. Unlike larger links of the sweet Italian variety, this one has little to no fennel in the cure seasoning.
Italian sausage and broccoli rabe are a fit made in heaven, so when I saw this recipe, I had to try it out. I wasn't able to get a coil of sausage, so I bought regular mild links with fennel. Usually I just fry them, but the method of cooking them in water first and then frying works great. I will do that from now on with sausage.
The recipe works very well as written and was very tasty. We had fried polenta with it. Will make it again.