Sunday, December 2, 2012

Fettuccine with Spicy Sausage and Broccoli Rabe

I’m one of those people who when I see something that looks delicious in a magazine and says “I’m totally going to make this” I actually do.

It may not be for a few months, but I tuck the recipe away in the crowded archives of my mind and pull it out when I need culinary motivation. 

So I’m flipping though the November/December edition of Fitness magazine and in addition to a mini tutorials on how to get sleek arms, abs and legs, holiday hair and makeup tips, and suggestions for fabulous “hot list” gifts, they included an article entitled “Amazing 15 Minute Meals.” 

15 minutes is right up my alley.  

The recipes all look delicious – Cheesy Chicken Meatball and Tortellini Soup, Chicken Marsala with Jasmine Rice and Peas and the one that particularly caught my eye...

...Fettuccine with Spicy Sausage and Broccoli Rabe.

Broccoli rabe, also known as rapini, is a common ingredient in dishes made in Southern Italy.  The vegetable is quite nutty, a little bitter and looks like an elongated piece of regular broccoli, but is actually more related to turnips both in taste and derivation.

To prepare, rinse the vegetable, trim and discard the thicker stems, preserving the blossoms, leaves and thinner stalks, about 2” from the blossom, then sauté in a bit of olive oil and garlic. Some like to blanch the vegetable before sautéing.  Broccoli rabe is low in fat, and a good source of vitamins A, C, and K and potassium.

It was my turn to cook this past Wednesday so I decided to make this 377 calorie per serving recipe.

Fettuccine with Spicy Sausage and Broccoli Rabe
From:  Fitness Magazine

1 tablespoon olive oil
1/2 pound hot Italian turkey sausage, casings removed, roughly crumbled
4 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 pound broccoli rabe, tough stems trimmed, cut into 2-inch pieces
1/2 cup reduced-sodium chicken broth
1 9 ounce package fresh fettuccine
1/4 cup plus 4 tsp freshly grated pecorino Romano
1/4 teaspoon black pepper

1. Bring a large pot of water to a boil.
2. Heat oil in a Dutch oven over medium-high heat. Add sausage and saute, breaking up large chunks with a wooden spoon, until lightly browned, about 5 minutes. Add garlic and crushed red pepper; cook, stirring, 30 seconds. Add broccoli rabe and cook, tossing with tongs, 1 minute. Add broth, reduce heat to medium, cover and cook until broccoli rabe is tender, about 3 minutes.
3. Cook pasta according to package directions, then drain and add to sausage mixture; toss well with tongs. Add 1/4 cup cheese and black pepper and toss well again. Divide among four bowls and sprinkle with remaining cheese.

Three words.  So. Damn. Good.

Photo of the rinsed broccoli rabe is from google images...I accidently deleted the photo I took that looked quite similar.

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