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Recipe

Campanelle with Broccoli Raab, Sausage & Olives

Scott Phillips

Servings: three to four.

Ingredients

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

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 550
      Fat Calories (kcal): 300
      Fat (g): 33
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 30
      Sodium (mg): 1540
      Carbohydrates (g): 42
      Fiber (g): 5
      Protein (g): 21

Preparation

  • 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 the broccoli raab to the bowl of ice water to stop the cooking. Drain well and gently squeeze the broccoli raab to remove excess water.
  • Return the pot of water to a boil, add the pasta, cook according to package directions, and drain.
  • While the campanelle cooks, heat the oil in a 12-inch skillet over medium- high heat. Add the sausage and cook, stirring and breaking it into smaller pieces with a wooden spoon until it’s browned and almost cooked through, 4 to 6 min. Add the garlic and chile flakes and cook until the garlic is lightly golden, about 1 min. Pour in the broth and bring to a boil; cook, scraping the pan with a wooden spoon occasionally, until the broth is reduced by about half, 3  to 4 min. Add the broccoli raab, olives, and lemon zest and cook, stirring, until hot, 1  to 2 min. Add the pasta and cheese to the skillet and toss well. Season to taste with salt and serve immediately.

Reviews

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Reviews

  • debm59 | 01/19/2013

    Loved it! Easy to make and lots of flavour. Will def make this again and again. Even my Italian hubby said it was great. I paired it with the Radiccio and Cauliflower salad. Excellent dinner.

  • unruly1968 | 06/16/2008

    Very good and easy, too!

  • jng000 | 02/26/2008

    A great blend of flavors when you're looking for a pasta dish without red sauce. This is a weeknight favorite at our house.

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