Campanelle with Broccoli Raab, Sausage & Olives

Ingredients

• ¾ lb. sweet Italian sausage (bulk sausage or links removed from casing)
• ¹/₃ cup freshly grated Pecorino Romano
• ¼ tsp. crushed red chile flakes
• 3 Tbs. extra-virgin olive oil
• 6 oz. dried campanelle pasta (2 cups)
• Kosher salt
• 2 tsp. finely grated lightly packed lemon zest
• + 4 more ingredients
• • ½ cup pitted Kalamata olives, quartered
  • ¾ cup homemade or low-salt chicken broth
  • 3 cloves garlic, minced
  • 1 lb. broccoli raab, thick stems trimmed off, leaves and florets rinsed well

Bring a large pot of well-salted water to a boil over high heat. Have a bowl of ice water ready. Add the broccoli raab and cook until bright green and tender, 2 min. (the water doesn’t have to come back to a full boil once the broccoli raab has been added). With tongs or a slotted spoon, transfer...

View full recipe at Fine Cooking