Italian Sausage Pasta with Broccoli Rabe & Preserved Lemon

Italian Sausage Pasta with Broccoli Rabe & Preserved Lemon

Prep Time: 25 minutes

Cook Time: 30 - 35 minutes

Servings: 4 - 6

Ingredients:

• 1 lb sweet Italian sausage, casing removed
• 4 cups broccoli rabe, cut into 1 cm pieces
• 1 shallot or allium of choice, finely diced
• 4 garlic cloves, thinly sliced
• ½ tsp chili flakes
• ½ tsp paprika
• 3 tbsp preserved lemon, finely chopped
• ½ cup chicken broth
• 4 oz parmesan, grated
• ⅓ cup chopped parsley
• Salt & pepper
• Olive oil
• 1 lb pasta shape of choice (I recommend paccheri or rigatoni)

Directions:

1. Heat a large pot of water over high heat and salt heavily.
2. Heat a dutch oven pot (or bottom-heavy pot) over medium-high heat. Once very hot, add 2 tbsp olive oil. Flatten the italian sausage across the pan & refrain from breaking it up further. Season with salt & pepper.
3. After 5-6 minutes and the sausage is golden brown on one side, break up the meat into smaller chunks and cook for an additional 4-5 minutes. It’s okay if it’s not completely cooked through.
4. Remove the pork onto a plate and turn the heat off. When the pot of water is boiling, add the broccoli rabe chunks. Cook for 3-4 minutes, then scoop them out with a strainer or slotted spoon into a bowl.
5. Bring the dutch oven back on medium-low heat, add olive oil if it’s looking dry. Once warm, add the diced onion. Cook for 4-5 minutes until translucent, then add the garlic, chili flake, paprika, preserved lemon, and a big pinch of salt and black pepper. Cook for 1 minute.
6. Add the broccoli rabe. Cook for another 3 minutes, being careful not to burn the spices or garlic. Deglaze with the chicken stock. Turn the heat to low.
7. While the chicken stock is reducing, add the pasta to the broccoli rabe water and cook according to package directions.
8. After the chicken stock reduces by half, add the pork back in and continue simmering for 4-5 minutes, stirring often.
9. Ladle the pasta into the sausage broccoli rabe mixture along with some pasta water and the grated parmesan cheese. Mix to emulsify, then add the chopped parsley.
10. Serve with more grated parm, olive oil, and black pepper.