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Gemelli with Rapini, Sausage and Raisins

January 16, 2010 By Steve Dunn 8 Comments

Gemelli-with-Sausage1
This is absolutely one of my favorite pasta dishes, and one that is an excellent vehicle for introducing rapini (or broccoli rabe) to your kids.  Rapini is a delicious bitter green, that served on its own, is a tough one for kids to love, the flavor being just a little too sharp and funky for your average ankle biter.  In this dish, the sweetness of the raisins, and the luxurious mouth-feel afforded by the fat in the sausage, keep the bitterness of the rapini in check, much to the delight of the youngsters.  It is a quick meal to toss together, and so easy that it can be prepped top to bottom by anyone old enough to use a knife, just be sure to save the act of slipping the sausage meat from their casings for your least squeamish child.  Serve it with a simple green salad and a crust of country bread

Gemelli with Rapini, Sausage and Raisins

by: Steve Dunn
yield:
Cooking ModePrint Recipe

Ingredients

  • 1 pound Gemelli or other small shell-shaped pasta
  • 1 pound (about 4 links) sweet Italian sausage
  • 1 bunch broccoli rabe, stem bottoms trimmed, washed well
  • 3 garlic cloves, thinly sliced
  • 2 cups low-sodium chicken broth, reduced in half
  • 1/4 cup dry white wine
  • 1/2 cup golden (or dark) raisins
  • 1/4 cup pine nuts, lightly toasted
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons unsalted butter
  • Fresh ribbons of parmesan cheese, peeled with a vegetable peeler

Instructions

  • Set a large pot of salted water on to boil for the pasta. Place low-sodium chicken stock in a pan and reduce by half to 1 cup, add dry white wine and reserve. Lightly toast pine nuts in a dry skillet, reserve.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. When shimmering, squeeze sausages from their casings, dropping bite-sized pieces in the hot skillet to saute, stirring occasionally, until nicely browned. Using a slotted spoon, remove the sausages to a bowl, leaving behind the drippings in the skillet. Cook the pasta to producers instructions for al dente.
  • Trim the ends, wash, dry, and cut the brocolli rabe into 1-1/2” pieces. Add to the drippings in the skillet and saute over medium-high heat until wilted and just starting to take color. Add the sliced garlic and pepper flakes and cook 1-2 minutes, add the reduced chicken broth, wine, and raisins and cook another 3-4 minutes, until the broccoli rabe is just starting to soften, but still has a nice bite to it. Drain the pasta and add to the skillet, chuck in a few large knobs of butter and the pine nuts, and toss to combine. Check seasoning for salt and pepper, and serve topped with ribbons of freshly peeled parmesan.
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Filed Under: Entrees Tagged With: Pasta

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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