Penne with Sausage and Broccoli Rabe: A Classic Italian Dish

Penne with sausage and broccoli rabe is a classic Italian dish that combines the earthy bitterness of broccoli rabe with the savory richness of sausage and the satisfying texture of penne pasta. The dish is a testament to the simplicity and elegance of Italian cuisine, where a few carefully chosen ingredients come together to create a symphony of flavors.

The origins of this dish can be traced back to the southern regions of Italy, where broccoli rabe is a staple vegetable and sausage is a popular protein. The dish has become a beloved classic in Italian-American cuisine, and it is often served as a hearty and comforting meal.

Whether you’re a seasoned Italian food enthusiast or simply looking for a new and exciting recipe to try, penne with sausage and broccoli rabe is sure to please.

Penne with Sausage and Broccoli Rabe

This dish, a classic of Italian-American cuisine, is a comforting and flavorful combination of hearty pasta, savory sausage, and slightly bitter broccoli rabe. While its exact origins are difficult to pinpoint, its components have deep roots in Italian culinary traditions.

Cultural Significance of the Ingredients

The combination of penne, sausage, and broccoli rabe represents a blend of regional Italian flavors. Penne, a type of pasta shaped like a quill, originated in the Southern Italian region of Campania. Sausage, a staple in many Italian regions, varies in flavor and preparation depending on the specific type of meat and spices used.

Broccoli rabe, also known as rapini, is a leafy green vegetable that is particularly popular in Southern Italy, especially in the regions of Campania, Calabria, and Sicily.

Regional Variations of the Dish

While the basic combination of penne, sausage, and broccoli rabe is widely enjoyed, variations of this dish exist across different regions of Italy. For example, in Naples, the dish might feature a richer tomato sauce and the addition of garlic and chili flakes.

In Sicily, the dish might be prepared with a more robust sausage, such as a spicy soppressata.

Ingredients and Preparation: Penne With Sausage And Broccoli Rabe

This dish is a symphony of flavors and textures, combining the savory richness of Italian sausage with the earthy bitterness of broccoli rabe and the comforting warmth of a simple tomato sauce. The key to its success lies in the quality of the ingredients and the attention to detail in their preparation.

Ingredient Selection and Quality

• Italian Sausage:Opt for high-quality sausage made with pork and a blend of herbs and spices. Look for sausage that is not overly salty or greasy. The best choice is usually a sweet Italian sausage, which offers a balance of savory and sweet notes.

• Broccoli Rabe:Choose broccoli rabe with bright green stems and leaves that are firm and crisp. Avoid wilted or yellowed leaves. Broccoli rabe is in season during the cooler months, from late fall to early spring, so it is best to purchase it during this time.

• Penne Pasta:Choose a high-quality penne pasta made from durum wheat semolina. Look for a pasta that is firm and cooks evenly. The shape of penne is ideal for capturing the sauce and providing a satisfying bite.
• Tomato Sauce:A simple tomato sauce is best for this dish. You can use a canned sauce or make your own. For a homemade sauce, use fresh, ripe tomatoes, garlic, and herbs such as basil and oregano.
• Olive Oil:Use extra virgin olive oil for the best flavor. It should have a fruity aroma and a peppery finish. The olive oil will enhance the flavor of the sausage and broccoli rabe.
• Garlic:Fresh garlic is essential for this dish. It should be firm and have a strong aroma. Garlic adds a pungent and savory flavor to the sauce.
• Red Pepper Flakes:Red pepper flakes add a touch of heat to the dish. Use a small amount, as the spiciness can be easily overdone.
• Salt and Black Pepper:Season the dish generously with salt and black pepper to enhance the flavors.

Preparing the Sausage, Penne with sausage and broccoli rabe

• Remove the sausage from the casing:Squeeze the sausage out of the casing into a large bowl. This allows for even cooking and prevents the sausage from breaking apart.
• Brown the sausage:Heat a large skillet over medium heat. Add the sausage to the skillet and cook, breaking it up with a spoon, until browned on all sides. Drain off any excess fat. This step is crucial for developing the rich flavor of the sausage.

Preparing the Broccoli Rabe

• Wash and trim the broccoli rabe:Remove any tough stems and yellowed leaves. Wash the broccoli rabe thoroughly in cold water and pat it dry.
• Blanch the broccoli rabe:Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes, or until tender-crisp. This step will help to soften the broccoli rabe and remove some of its bitterness.
• Shock the broccoli rabe:Immediately drain the broccoli rabe and plunge it into a bowl of ice water to stop the cooking process. This will preserve its vibrant green color and prevent it from becoming mushy.
• Drain and chop the broccoli rabe:Remove the broccoli rabe from the ice water and drain it well. Chop the broccoli rabe into bite-sized pieces. This allows for even cooking and ensures that the broccoli rabe is well incorporated into the dish.

Preparing the Sauce

• Sauté the garlic:Add a tablespoon of olive oil to the skillet with the browned sausage. Add the minced garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
• Add the tomato sauce:Add the tomato sauce to the skillet with the sausage and garlic. Bring the sauce to a simmer and cook for 5 minutes, or until slightly thickened. This step allows the flavors to meld together.
• Season the sauce:Season the sauce with salt, black pepper, and red pepper flakes to taste.

Cooking the Pasta

• Cook the pasta:Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions, or until al dente. Al dente means that the pasta is cooked through but still has a slight bite to it.

• Drain the pasta:Drain the pasta in a colander and reserve 1 cup of the pasta water.

Assembling the Dish

• Add the broccoli rabe to the sauce:Add the chopped broccoli rabe to the skillet with the sauce. Cook for 2-3 minutes, or until heated through.
• Combine the pasta, sauce, and broccoli rabe:Add the cooked pasta to the skillet with the sauce and broccoli rabe. Toss to combine.
• Add the pasta water:If the sauce is too thick, add a little of the reserved pasta water to thin it out.
• Serve immediately:Serve the penne with sausage and broccoli rabe hot, garnished with freshly grated Parmesan cheese, if desired.

Sometimes I crave the hearty comfort of penne with sausage and broccoli rabe, but other times I’m drawn to the nostalgic flavors of a classic casserole. That’s when I whip up a batch of retro ground beef casserole with biscuits , a dish that reminds me of childhood dinners.

While the penne is a more sophisticated choice, the casserole is a comforting hug in a bowl, and both have a special place in my heart (and stomach!).

Penne with sausage and broccoli rabe is a classic comfort food that always hits the spot. The bitterness of the broccoli rabe plays beautifully against the savory sausage, and the pasta soaks up all the delicious juices. If you’re looking for a more substantial meal, you could even try serving it alongside a roasted whole chicken in a pan – the chicken would be perfectly cooked and juicy, and the pan drippings would add another layer of flavor to the pasta.

But honestly, even without the chicken, this dish is a winner on its own.

Penne with sausage and broccoli rabe is a hearty and flavorful dish that always hits the spot. The bitterness of the broccoli rabe perfectly complements the savory sausage, and the pasta soaks up all the delicious juices. After a satisfying plate of penne, though, I always crave something sweet.

For a decadent dessert, I love to indulge in an eclair cake with chocolate ganache , a creamy and rich treat that’s the perfect way to end a meal. And once I’ve satisfied my sweet tooth, I’m ready to tackle another plate of penne with sausage and broccoli rabe!