Ingredients with Measurements:
- 1 pound cacioforte pasta
- 1 pound spicy Italian sausage, casings removed
- 1 bunch broccoli rabe, trimmed and chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok for cooking sausage and broccoli rabe
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the cacioforte pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet or wok over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes.
3. Add the garlic and red pepper flakes to the skillet and cook for 1-2 minutes, until fragrant.
4. Add the chopped broccoli rabe to the skillet and cook, stirring occasionally, until tender and wilted, about 5-7 minutes.
5. Add the cooked pasta to the skillet and toss to combine with the sausage and broccoli rabe.
6. Add the grated Pecorino Romano cheese to the skillet and toss to combine. Season with salt and pepper to taste.
7. Serve hot, garnished with additional grated cheese and red pepper flakes if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 28g
- Carbohydrates: 56g
- Protein: 30g
Substitutions for ingredients:
- Cacioforte pasta can be substituted with any other short pasta such as penne or fusilli.
- Broccoli rabe can be substituted with regular broccoli or kale.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add sliced mushrooms to the skillet with the sausage and garlic for an extra earthy flavor.
- Use sweet Italian sausage instead of spicy for a milder taste.
- Add a splash of white wine to the skillet with the garlic for extra depth of flavor.
Tips and tricks:
- Be sure to trim the tough stems from the broccoli rabe before cooking.
- Don't overcook the pasta - it should be al dente, or slightly firm to the bite.
- Reserve some of the pasta cooking water to add to the skillet if the sauce seems too dry.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in a skillet or microwave until heated through.
Presentation ideas:
- Serve in individual bowls, garnished with grated cheese and red pepper flakes.
Garnishes:
- Grated Pecorino Romano cheese
- Red pepper flakes
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce seems too dry, add a splash of pasta cooking water to the skillet.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
- Cacioforte is a traditional pasta dish from the Abruzzo region of Italy.
Flavor profiles:
- Spicy, savory, and slightly bitter from the broccoli rabe.
Serving suggestions:
- Serve as a main course for a hearty dinner.
Related Categories
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Region: Italian