Campanelle with Broccoli Raab, Sausage & Olives

Campanelle with Broccoli Raab, Sausage & Olives
Photo by Scott Phillips

Ingredients

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

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

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